monosodium glutamate
Flavoring Agents
Amino Acids
$1.62 ~ $2.43
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is monosodium glutamate?
Monosodium glutamate is the sodium salt of the naturally occurring amino acid glutamic acid, primarily used as a flavor enhancer to impart the savory taste known as umami in foods.
How is monosodium glutamate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Convert a carbohydrate source (e.g., corn starch, sugarcane molasses) into L-glutamic acid using a specific bacterium. | Microorganism: Typically Corynebacterium glutamicum. Key Controls: Sterile conditions, pH (6.0-7.0), temperature (30-37°C), aeration, and nutrient feed rate are critical for optimal yield. |
| 2 | Isolation of Glutamic Acid | Separate the microbial cells from the fermentation broth and then crystallize the glutamic acid by adjusting the pH. | Broth is clarified via centrifugation or microfiltration. The pH of the clear liquid is then adjusted to its isoelectric point (approx. pH 3.2) with a mineral acid to precipitate the less-soluble glutamic acid crystals. |
| 3 | Neutralization | Dissolve the purified glutamic acid crystals and carefully neutralize them with a sodium source to form Monosodium Glutamate (MSG). | Reactant: Sodium hydroxide or sodium carbonate is added. Control Point: The reaction must be precisely controlled to a neutral pH (6.5 - 7.0) to ensure the formation of the monosodium salt, not disodium glutamate. |
| 4 | Purification | Remove color and other impurities from the MSG solution using activated carbon, followed by filtration. | Control Point: The amount of activated carbon and contact time are managed to achieve desired clarity without excessive product loss. Filtration must remove all suspended particles. |
| 5 | Concentration & Crystallization | Concentrate the purified MSG solution by evaporating water and then cool it under controlled conditions to form MSG crystals. | Control Point: The solution is concentrated to a specific target Brix/density. The cooling rate is critical as it dictates the final crystal size, shape, and purity. |
| 6 | Centrifugation & Drying | Separate the MSG crystals from the mother liquor, wash them, and dry them to the final moisture content. | Separation: Industrial centrifuges are used. Drying: A fluidized bed dryer is common. The drying temperature and time must be controlled to reach the target moisture level (typically <0.5%) without causing thermal degradation. |
| 7 | Sieving & Packaging | Sieve the dried MSG crystals to achieve a uniform particle size distribution and package the final product. | Control Point: Sieve mesh sizes are selected to meet customer specifications for crystal size. Packaging materials must be food-grade and sealed correctly to protect the product from moisture and contamination. |
Technical Specifications
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | monosodium glutamate |
|---|---|
| Functional Category | Flavor Enhancer |
| Key Ingredients | Monosodium Glutamate (MSG) |
| Mechanism of Action | The glutamate anion binds to and stimulates specific G protein-coupled receptors (T1R1/T1R3) on taste buds, triggering the unique savory taste sensation known as "umami." It does not impart its own distinct flavor at typical usage levels but rather potentiates and balances the perception of other existing flavors in the food matrix, particularly savory and meaty notes. |
| Application Effect in Product | Amplifies and rounds out the overall flavor profile of savory products like soups, sauces, snacks, and processed meats. Reduces the required concentration of sodium chloride (salt) while maintaining or enhancing palatability. Masks or reduces undesirable off-notes and creates a perception of increased richness and complexity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Monosodium Glutamate (MSG) | Purified Umami Seasoning | Pure sodium salt of glutamic acid; highly concentrated crystalline powder. | Most potent, cost-effective, and pure umami flavor source. Very versatile. | Negative public perception (largely unsubstantiated); can taste artificial if overused. | Processed foods, soups, broths, snack seasonings, marinades, sauces. | For a direct, clean, and powerful umami boost without adding other flavors. |
| Disodium 5'-ribonucleotides (I+G) | Umami Enhancer (Nucleotides) | A blend of disodium inosinate and disodium guanylate. Acts synergistically with glutamates. | Extremely potent flavor amplifier when used with MSG, allowing for significant overall reduction. Creates a lingering, full-bodied umami. | Ineffective on its own; requires glutamates to work. More expensive than MSG. | Used with MSG in instant noodles, chips, soups, and sauces for maximum umami impact. | To dramatically multiply the umami effect of MSG while reducing total sodium and flavor enhancer usage. |
| Yeast Extract | Natural Flavoring | Concentrated yeast cell contents; contains free glutamic acid, nucleotides, and amino acids. | "Clean label" friendly. Provides a complex, savory, brothy flavor, not just pure umami. | Less potent umami than pure MSG; can have a distinct "yeasty" or "malty" flavor profile. Higher cost. | "Natural" food products, soups, sauces, vegetarian meat analogs, snack coatings. | For a natural, savory background note and umami boost in clean-label products. |
| Hydrolyzed Vegetable Protein (HVP) | Flavor Enhancer (Protein Hydrolysate) | Plant protein (soy, corn, wheat) broken down into amino acids, creating free glutamates. | Adds a savory, meaty, or broth-like background flavor. Cost-effective flavor base. | Flavor is less refined and can vary by source. Not a pure umami taste. | Bouillon cubes, processed meats, canned soups, gravy mixes, savory snacks. | To provide a foundational savory and meaty flavor, not just a clean umami kick. |
| Kombu Powder | Natural Umami Seasoning (Seaweed) | Dried, powdered kelp seaweed; a whole-food source of glutamic acid. | Whole-food, traditional ingredient. Adds subtle mineral and oceanic complexity. | Much milder umami than MSG. Imparts a distinct seaweed flavor and slight color. | Japanese dashi, clear broths, seafood dishes, rice seasonings (furikake). | For a subtle, natural umami from a whole-food source, especially in traditional Asian cuisine. |
| Mushroom Extract/Powder | Natural Flavoring | Concentrated powder from mushrooms (especially shiitake), rich in guanylate. | Provides a natural, earthy umami. "Clean label" and valued for its whole-food origin. Synergistic with glutamates. | Brings a distinct mushroom flavor. Less potent than purified additives. Can be expensive. | Vegan/vegetarian dishes, earthy sauces, soups, and gourmet seasonings. | For a natural umami with an added earthy, savory depth, particularly in plant-based cooking. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications