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Monosodium glutamate main component
The main component
Sodium glutamate is the sodium salt of an amino acid glutamate. Is a the olfactory colorless crystal, 232 ° C, the disintegration of melting. Water-soluble sodium glutamate good, can be dissolved in 100 ml water 74 g sodium glutamate.
MSG in 1909, Ajinomoto of Japan (taste の prime) discovered and patented. Pure MSG appearance of a white crystalline powder. MSG dissolved in water (or saliva) it rapidly ionizing free sodium and glutamate ions (glutamate ions of glutamic acid anion, glutamate is a natural amino acid). Should be noted that if the MSG is used in high temperature above 100 ℃, proved by scientists, MSG is heated at 100 ° C for half an hour, only 0.3% of sodium glutamate to generate sodium pyroglutamate, have little effect on the human body. There in an alkaline environment, the MSG will play a chemical reaction to produce a substance called glutamate, disodium. Therefore, to properly use and store.
Monosodium glutamate by stimulating specific taste receptors on the tongue taste buds, for example, amino acids the receptor T1R1/T1R3 or glutamate receptors: metabotropic glutamate receptor (mGluR4 and of mGluR1) to give people a taste experience. This taste was defined by the Japanese flavor, but significantly different in this Japanese-style flavor and the flavor of Chinese well-known flavors.
Although the MSG is widely present in the daily food, glutamate and other amino acids for enhancing the role of food flavor, in the early 20th century, was the people scientifically recognize. In 1907, researcher Kikunae Ikeda of Tokyo Imperial University in Japan found a kelp (seaweed) soup left after evaporation of brown crystals, namely glutamate. These crystals, tastes a hard to describe but very good taste. The taste, Ikeda in many foods can find traces, especially in the kelp. Ikeda, professor of the taste called "umami". Then, he applied for a patent for the method of large-scale production of glutamic acid crystals.

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