MSG

Product Detail

Details:

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally-occurring non-essential amino acids.[Manuf. 1] MSG is found in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables and fruits.

Monosodium Glutamate is the colorless and odorless crystal. With a good water-solubility, 74 grams of Monosodium Glutamate can be dissolved in 100 ml water. Its main role is to increase the flavor of food, especially for Chinese dishes. It also can be used in soup and sauce. As a flavorings, Monosodium Glutamate is an essential food ingredient in our food supply.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. This was first prepared by Japanese biochemist Kikunae Ikeda, who was seeking to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends and rounds the perception of other tastes. It is particularly popular in Korean, Japanese and Chinese cuisine.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. A popular belief in the Anglosphere is that large doses of MSG can cause headaches and other feelings of discomfort, but in controlled studies scientists have been unable to trigger such reactions.[Gov. 2] The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

Application:

Pure MSG is reported not to have a pleasant taste until it is combined with a savory aroma. The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration. The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 ml.

MSG can be used to reduce the intake of sodium, which contributes to hypertension, heart disease and stroke. With appropriate MSG use, salt can be reduced by 30 to 40 percent without a perceived reduction in saltiness.

The sodium content (in mass percent) of MSG—12 percent—is about one-third of that in sodium chloride (39 percent). This is due to the greater mass of the glutamate counterion. Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.

1.Having no direct nutritional value, Monosodium Glutamate can increase the flavor of food, which can raise people's appetite. It also can enhance people's digestibility to food.

2. Monosodium Glutamate also can treat chronic hepatitis, hepatic coma, neurasthenia, epilepsy, achlorhydria and so on.

As a flavor and in the right amount, MSG can enhance other taste-active compounds, improving the overall taste of certain foods.MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups and marinades, and increases the overall preference of certain foods like beef consommé.

ITEM	LIMIT
APPEARANCE	WHITE CRYSTALLINE OR POWDER
PURITY	99.0 %MIN – 100 % MAX
STATE OF SOLUTION(TRANSMITTANCE)	CLEAR AND COLORLESS NOT LESS THAN 98.0%
SOLUBILITY	72.0G/100ML WATER AT 25 DEGREE CELSIUS
SODIUM CONTENT	12.2 PCT APPROX
PH (5 % SOLUTION)	6.7~7.2
LOSS ON DRYING (H2O)	0.3 PCT MAX.
CLORIDE (CL)	0.039 PCT MAX.
AMMONIUM(NH4)	0.02 PCT MAX
SULFATE(SO4)	0.028 PCT MAX
IRON(FE)	5 PPM MAX
LEAD (PB)	1 PPM MAX.
ARSENIC (AS)	0.5 PPM MAX.
PYRROLIDONE	0.2PCT MAX
TOTAL MICROORGANISM	NOT DETECTABLE
SPECIFIC ROTATION	(ALFA D 20 DEGREE ) BETWEEN +24.8 AND +25.3
TOTAL PLATE COUNT	800 COLONY / G MAX
TOTAL COLIFORM / G	NOT DETECTABLE
E. COLI / G	NOT DETECTABLE
SALMONELLA / 25G	NOT DETECTABLE
MESH SIZE	AS PER NEED