What is Monosodium Glutamate?
A flavoring with umami that dissolves easily in water is monosodium glutamate. Its main raw materials are proteins such as wheat gluten. It has a white or colorless crystal appearance and is widely used in households, catering, food processing, etc.
The preparation of Monosodium glutamate mainly relies on microbial fermentation. This process uses Corynebacterium glutamicum to convert the carbon source in starch or molasses into L-glutamic acid, which is efficient, economical and environmentally friendly.
The fermentation process is carried out at a controlled temperature and pH value, and then L-glutamic acid is converted into sodium glutamate through acid precipitation and neutralization reaction, and finally the finished monosodium glutamate is obtained after crystallization and drying.
Although chemical synthesis and enzymatic methods can also be used to prepare monosodium glutamate, their application in China is far less popular than that of microbial fermentation. Chemical synthesis generates sodium glutamate through chemical reactions and is suitable for some specific scenarios, while enzymatic methods are mainly used for laboratory research or small-scale production.
In general, microbial fermentation has become the mainstream process for domestic monosodium glutamate production due to its high efficiency, low cost and friendly production environment.
Related parameters:
| ITEMS | STANDARD |
| Assay | 99.0% min |
| PH (5% Solution) | 6.7-7.2 |
| Sodium Content | 12.30% max |
| Transmittance | 98.0% min |
| Specific Rotation [α]D20℃ | +24.90– +25.30 |
| Loss on Dry | 0.5% max |
| Heavy metals | 10 ppm max |
| Arsenic (As2SO3) | 0.5 ppm max |
| Iron | 5 ppm max |
| Chloride | 0.1% max |
| Pyrrolidoncarboxyl Acid | 0.2 % max |
| Lead (Pb) | 1 ppm max |
| Sulfate | 0.05% max |
| Microbiological Standard | |
| Total Plate Count | Max.1000 cfu/g |
| Mould Count | Max.100 cfu/g |
| Yeast Count | Max.100 cfu/g |
| Coliforms | Max. 3/g |
| Salmonella | Negative in 25g |
| Enterobacteriaceae | Max. 10 cfu/g |
| Pathogenic Bacteria | Absent |
| E. Coli | Negative in 25g |
Recommended dosage:
| Food name | Maximum usage(g/kg) |
| Canned food | 1.0-2.0 g/kg |
| Seasoning sauce | 5.0-10.0 g/kg |
| Meat products (such as sausages, ham) | 2.0-5.0 g/kg |
| Salad dressing | 3.0-5.0 g/kg |
| Seasoning | 5.0-10.0 g/kg |
| Puffed food | 2.0-4.0 g/kg |
| Meat marinade | 4.0-6.0 g/kg |
| Candy | 0.5-1.0 g/kg |
| Bakery | 1.0-3.0 g/kg |
| Soy sauce | 1.0-3.0 g/kg |
| Fruit juice drinks | 0.5-1.0 g/kg |
| Beer | 0.5-1.0 g/kg |
| Chocolate | 0.5-1.0 g/kg |
| Cheese products | 1.0-2.0 g/kg |
Monosodium Glutamate has a wide range of uses
1. Enhance flavor: MSG is an effective flavor enhancer that can significantly enhance the umami taste of food, especially in the enhancement of salty and meaty flavors. It is widely used in soups, sauces, canned foods and instant noodles to help enhance the overall flavor and taste of food.
2. Improve taste: MSG not only enhances the taste of food, but also improves the taste, making the food taste richer and more harmonious. It balances the taste of other seasonings to make the overall sensory experience better and is widely used in processed foods, frozen foods and restaurant foods.
3. Reduce sodium salt usage: By enhancing the umami taste of food, MSG can reduce the demand for salt, thereby reducing the use of sodium salt. This feature makes it particularly important in low-sodium or low-salt foods to help control sodium intake while maintaining the flavor of the food.
4. Adjust taste balance: MSG can work synergistically with other seasonings (such as salt and sugar) to adjust the taste balance of food and make the taste of food more complete. It is used in sauces, meat products and fast food to ensure the consistency and coordination of the taste of food.
5. Enhance umami: MSG significantly enhances the umami taste of food by increasing the glutamate content in food, making it taste more delicious. It is commonly found in soups, ready meals, seasonings, and puffed foods to enhance the umami taste of food.
6. Enhance aroma: MSG can improve the aroma of food, making it emit a more attractive smell, thereby improving the overall appetite. It is added to baked products, canned foods, and seasonings to improve the aroma characteristics and appeal of food.
User asked question:
Q: What happens if I eat too much MSG?
A: Excessive intake of MSG may cause some discomfort, such as “Chinese restaurant syndrome”, including symptoms such as headache, facial flushing, sweating, etc. Additionally, gastrointestinal discomfort like bloating and stomach pain may be brought on by high dosages of MSG.
Although most people can safely consume MSG in moderation, sensitive people or those with certain chronic diseases should carefully control their intake to avoid potential health risks.
