What is Monosodium Glutamate (MSG) ?

Monosodium Glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.  The glutamic acid is one of twenties amino acids which compose protein. The glutamic acid widely exists in plant and animal protein, such: soybean protein, wheat gluten and common food. The finished product of Monosidum glutamate is white columnar crystalline or crystalline powder.

The Monosodium Glutamate is an organic compound with the formula C5H8NNaO4.   It is a kind of flavor enhancing seasoning widely used domestic and overseas. The IUPAC name of this chemical is sodium 2-amino-5-hydroxy-5-oxopentanoate.   With the CAS registry number 142-47-2, it is also named as L-Glutamic acid monosodium salt.   The product's classification codes are Food additives;   Besides, it is a white or off-white crystalline powder with a slight peptone-like odor, which should be stored in a closed cool and dry place.

History: 

In 1866, the Germans used sulfuric acid to hydrolyze wheat gluten and first isolated glutamic acid.

In 1908, Japanese used the method of water extraction and crystallization to separate glutamic acid from kelp, and made a new type of condiment, and named its taste Umami (umami).

Started in 1909, various countries in the world all use the technology of acid hydrolysis of wheat gluten to produce monosidum glutamate.

In 1957, the production of glutamate by microbial fermentation became the main method of industrial production.

So far, China has been already the biggest producer, exporter and consumer.