CAS · 32221-81-1
Product Overview
Monosodium glutamate丨32221-81-1 is the sodium salt of glutamic acid, an amino acid naturally found in many foods. It is primarily used as a flavor enhancer to provide a umami taste, often described as the fifth taste, alongside sweet, sour, bitter, and salty. MSG is commonly added to processed foods, snacks, and restaurant dishes to improve the taste profile.
Product Specifications
| Property | Specification |
|---|---|
| Appearance | Colorless to white crystalline granules or powder, soluble in water, no visible impurities. Has a special flavor, no smell. |
| Monosodium L-glutamate | 99.0% min |
| Transmittance | 98% min |
| Specific Rotation | +24.9° to +25.3° |
| Loss on Drying | 0.5% max |
| Iron (Fe) | 5 ppm max |
| Sulfate (SO4) | 0.05% max |
| Chloride (Cl) | 0.1% max |
| pH | 6.7 - 7.5 |
Applications
1. Food Industry
● Flavor Enhancer:
MSG is widely used to enhance the savory taste in a variety of foods, including soups, sauces, processed meats, snacks, seasonings, and instant noodles.
● Taste Amplifier in Seasonings:
It boosts the flavor intensity of spices and herbs, making them more effective even at low concentrations.
● Low-Sodium Alternative:
MSG can reduce the amount of salt required in food preparation while still achieving a strong savory flavor, making it a sodium reduction tool in health-conscious food formulations.
2. Restaurant and Food Service Industry
● Enhanced Dishes:
MSG is commonly added to dishes in restaurants and food service to improve the flavor of soups, stews, sauces, and stir-fries.
● Umami Taste Profile:
It provides the umami taste that can complement and enrich the overall flavor complexity of foods.
3. Pharmaceutical and Medical Uses
● Monosodium Glutamate in Therapeutics:
In some cases, MSG is utilized as an excipient in certain pharmaceutical formulations, although its primary role remains in food products.
● Potential in Treating Glutamate Deficiency:
Research is underway to explore glutamate supplementation in certain conditions where neurotransmitter imbalances are involved, as glutamate plays a significant role in brain function.
4. Biotechnology and Research
● Cell Culture Media:
MSG is used as a source of glutamate in cell culture media, which is essential for protein synthesis and other cellular processes.
● Microbial Growth:
It is also used in microbial cultures to promote bacterial growth in research applications.
Benefits
1. Enhances Umami Flavor
● Adds a distinct savory taste to foods, boosting flavor complexity and making dishes more satisfying and palatable.
2. Reduces Sodium Intake
● Monosodium glutamate丨32221-81-1 can help to lower the overall sodium content in foods by providing a more intense flavor without the need for excess salt. This makes it a healthier alternative for people monitoring sodium intake.
3. Improves Food Taste
● In processed foods, MSG helps improve the taste profile, making foods more flavorful and enjoyable, particularly in snack foods and canned goods.
4. Safe for Consumption
● Extensive research has shown that MSG is safe for consumption by the general population, although some people may experience a mild sensitivity, often referred to as the "Chinese Restaurant Syndrome," which is rare and generally occurs with high doses.
5. Versatile Ingredient
● MSG is compatible with a wide range of dishes, from meat products to vegetarian foods, and can be used in both home cooking and commercial food production.
Conclusion
Monosodium glutamate丨32221-81-1 is an essential flavor enhancer widely used in the food industry to improve the savory taste of a variety of dishes. It is beneficial in reducing sodium content, enhancing flavor complexity, and making processed foods more appealing. Despite its controversial reputation in the past, MSG is recognized as a safe and effective ingredient in modern cooking and food manufacturing.
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