Monosodium Glutamate (MSG)

CAS No.: 32221-81-1

Molecular Formula: C₅H₈NNaO₄                                Molecular Weight: 169.11

Molecular Structure :

 

Property:

MSG is normally obtained by the fermentation of carbohydrates and by using bacterial or yeast species from genera such as Brevibacterium, Arthrobacter, Microbacterium, and Corynebacterium. Yields of 100 g/litre can be prepared in this way. From 1909 to the mid 1960s, MSG was prepared by the hydrolysis of wheat gluten, which is roughly 25% Glutamic Acid. Glutamic Acid is one of the least soluble amino acids, which facilitates its purification.

Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as a pair of mirror image stereoisomers (enantiomers), but only the naturally occurring L-Glutamate form is used as a flavour enhancer.

Specification:

Item	Index
Glutamine %	≥ 99.0
Transmittance %	≥ 98
[α]D 20 Specific Rotation	＋24.9º～＋25.3º
Loss on Drying	≤ 0.5
PH value	6.7-7.2
Chloride	≤0.1
Iron mg/kg	≤5ppm
Sulfate	≤0.05
Arsenic	≤0.5ppm
Lead	≤1ppm

Usage:

MSG is used as a food additive and is commonly marketed as a flavour enhancer

Package and Storage:

MSG is packed in 25kg pp bags, and stored in cool and air place.

Keywords:

Sodium 5-Oxido-5-Oxonorvaline, MSG, Monosodium Glutamate