| Identification | More | [Name]
Monosodium glutamate | [CAS]
32221-81-1 | [Synonyms]
DL-monosodium glutamate
sodium glutamate(1-)
sodium acid l-glutamate
Monosodium glutamate
Sodium 5-oxido-5-oxonorvaline
Monosodium glutamate with other flavour-enhancers
α-Amiopetandioic acid monosodium salt | [EINECS(EC#)]
200-533-0 | [Molecular Formula]
C5H8NNaO4 | [Molecular Weight]
169.111 | [MOL File]
32221-81-1.mol |
| Chemical Properties | Back Directory | [Appearance]
white crystalline solid | [Stability:]
Stable. Incompatible with strong oxidizing agents | [Uses]
Monosodium glutamate (MSG) is a flavor enhancer that is the sodium salt of glutamic acid, an amino acid. It is a white crystal that is readily soluble in water. It intensifies and enhances flavor but does not contribute a flavor of its own. It may be present as one of the amino acids or in a free form, which is how it effectively enhances the flavor of foods. It is produced through a fermentation process of molasses. It is used at 0.1–1.0% in meats, soups, and sauces. | [CAS DataBase Reference]
32221-81-1(CAS DataBase Reference) |
| Hazard Information | Back Directory | [Description]
Monosodium glutamate, known as MSG, is the sodium salt of the amino acid glutamic acid present in all protein. It is marketed as a white crystalline salt used to enhance fl avor as the monohydrate, C5H8NNaO4 H2O.There are two forms of glutamic acid: L-glutamic acid and D-glutamic acid. The natural glutamic acid found in humans and other higher organism is L-glutamic acid only, whereas processed monosodium glutamate contains both L-glutamic acid and D-glutamic acid along with pyroglutamic acid (C5H7NO3) and other contaminants.
Monosodium glutamate(MSG) is odorless and has little flavor. It works synergistically with other substances found in food proteins such as the nucleotides disodium 5'-inosine monophosphate (IMP) and disodium 5'-guanosine monophosphate (GMP), to produce a pleasing savory taste.
| [Chemical Properties]
white crystalline solid | [History]
The use of Monosodium glutamate(MSG) as a flavor enhancer is attributed to Kikunae Ikeda (1864 1936), a chemistry professor from Tokyo Imperial University. Ikeda patented Monosodium glutamate(MSG) as a flavor enhancer along with processes used to produce it. The isolated glutamic acid was then purified and converted to MSG. The use of Monosodium glutamate(MSG) as a flavor enhancer began in Japan and Asia, but widespread use of the compound in the United States did not occur until after World War II. Ajinomoto started manufacturing Monosodium glutamate(MSG) in the United States in 1956 (Ajinomoto became affiliated with Kraft General Foods in 1973). | [Definition]
A white crystalline
solid compound, made from
soya-bean protein. It is a sodium salt of
glutamic acid used as a
flavor enhancer, particularly in Chinese cuisine. Monosodium glutamate can cause
an allergic reaction in people who are ultrasensitive
to it. |
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