| CAS Number |
142-47-2 |
molecular formula |
C5H10NNaO4 |
content of effective elements |
99% |
| bases |
sodium glutamate |
Scope of application |
raw material |
packing specification |
25kg |
| exterior |
Powder or crystal |
method of application |
Direct addition |
storage method |
A cool and dry place |
Monosodium Glutamate (MSG) is the monosodium salt form of glutamic acid. As a classic food flavor enhancer, it has a history of over a hundred years of application in the global food industry.
Its main function is to enhance the flavor of food. This is because glutamic acid is a non-essential amino acid that the human body can also synthesize, and it can activate the umami receptors on the taste buds, making the natural flavor of the food more intense and rich.
In modern industry, MSG is mainly produced from natural starches such as corn and rice through microbial fermentation processes. This process is similar to winemaking and vinegar production and belongs to a natural fermentation product, not a chemical synthesis. It was first discovered and extracted by Japanese scientist Kikunae Ikeda from kelp in 1908 and gradually spread worldwide, becoming an indispensable umami partner in kitchens and food processing.
The main application of sodium glutamate is to enhance the flavor of food. The specific application scenarios can be divided into two categories:
1. Daily cooking: As the main component of monosodium glutamate, it is directly added to stir-fried dishes, soups, and cold dishes to enhance the natural flavor of the ingredients and make the taste more intense.
2. Food industrial processing: It is widely used in products such as instant noodles, ham sausages, seasonings, canned foods, frozen foods, and snack foods. It is often used in combination with I+G to achieve a synergistic flavor enhancement effect and optimize the flavor profile of the products.
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