Monosodium glutamate
Monosodium glutamate is a kind of seasoning, the main ingredient is sodium glutamate. The main function of MSG is to increase the umami taste of foods. It is most commonly used in Chinese cuisine and can also be used for soups and sauces.
We use saccharide or starch raw materials to produce glutamic acid, and then extract glutamic acid through isoelectric point crystal precipitation, ion exchange or zinc salt purification, and then make glutamic acid through decolorization, deironization, evaporation, crystallization and other processes. Crystals of sodium.
The efficacy and role of MSG
- Increase the taste of food
MSG has no direct nutritional value to the human body, but it can increase the umami taste of food, cause people’s appetite, and help improve the body’s digestibility of food. - Relieve neurasthenia
The main component of MSG is sodium glutamate, which also has the functions of treating chronic hepatitis, liver coma, neurasthenia, epilepsy, and gastric acid deficiency. - Restore fragrance
Monosodium glutamate can restore the flavor lost during the preparation of food.
Specifications And Standards
| ITEM | LIMIT | RESULTS |
|---|---|---|
| PARTICLE SIZE | 80MESH | 80MESH |
| PURITY | 99.0PCT MIN—100PCT MAX | 99.3PCT |
| STATE OF SOLUTION(TRANSMITTANCE) | CLEAR AND COLORLESS NOT LESS THAN 98.0% | 98% |
| SOLUBILITY | 72.0G/100ML WATER AT 25 DEGREE CELSIUS | 72.0G/100ML WATER AT 25 DEGREE CELSIUS |
| PH (5 PCT SOLUTION) | 6.7~7.5 | 7.0 |
| LOSS ON DRYING (H2O) | NOT MORE THAN 0.5% | 0.23% |
| CHLORIDE (CL) | NOT MORE THAN 0.1% | NOT MORE THAN 0.1% |
| SULFATE(SO4) | NOT MORE THAN 0.05% | NOT MORE THAN 0.05% |
| IRON(FE) | NOT MORE THAN 5mg/kg | NOT MORE THAN 5mg/kg |
| LEAD (PB) | NOT MORE THAN 1mg/kg | NOT MORE THAN 1mg/kg |
| ARSENIC (AS) | NOT MORE THAN 0.5mg/kg | NOT MORE THAN 0.5mg/kg |
| SPECIFIC ROTATION | (ALFA D 20 DEGREE ) BETWEEN +24.9 AND +25.3 | 25.1 (ALFA D 20 DEGREE CELSIUS) |
| TOTAL PLATE COUNT | 800 COLONY / G MAX | 800 COLONY / G MAX |
| TOTAL COLIFORM / G | NOT DETECTABLE | NOT DETECTABLE |
| E. COLI / G | NOT DETECTABLE | NOT DETECTABLE |
| SALMONELLA / 25G | NOT DETECTABLE | NOT DETECTABLE |
Packing Size And Storage
Packing size: 25kg/bag, and other size according to your requirements.
Storage: Please keep in cool and dry place to prevent from moisture absorption and the sunlight, 24 months of normal shelf life.
Where can we use Monosodium glutamate
- MSG is not necessary for dishes made with broth. Because the broth itself has the characteristics of fresh, fragrant and clear, the use of MSG will mask the original taste, and the taste of the dishes is not bad.
- For strongly acidic dishes, such as sweet and sour, vinegar and amaranth, MSG should not be used. Because MSG is not easy to dissolve in acidic environment, the higher the acidity, the lower the solubility, and the worse the umami effect.
- Monosodium glutamate should not be used in dishes containing alkaline ingredients, because monosodium glutamate will dissolve disodium glutamate and produce ammonia odor when it meets alkali.
- The amount of monosodium glutamate should be well controlled. If the amount of MSG is too much, it will produce a bitter and strange taste in the dish and cause the opposite effect. Each dish should not exceed 0.5 grams.
- Use monosodium glutamate for cooking. Add it when cooking is ready. Because at high temperature, MSG will decompose into sodium pyroglutamate, that is, dehydrated sodium glutamate, will lose umami taste, but it is non-toxic.
- Pay attention to the input temperature. MSG will become sodium pyroglutamate at a high temperature of 120 ° C and lose the umami taste. Therefore, fried foods should not be used when stir-fried quickly. The proper temperature for MSG is 70 ~ 80 ℃, at this time the umami taste is the strongest.
- Pay attention to the time of delivery, it is best to put the soup before the pan, not in advance, do not put in with the ingredients at the same time or add in the middle of cooking, do not use MSG when pickling.
- Pay attention to the right amount, it is not necessary to use it every day, every dish must be used to prevent dependence on it. The Food and Agriculture Organization of the United Nations and the United Nations Committee of Experts on Food Additives stipulate that the daily allowable intake (except the original in food) is 120 mg per kilogram of body weight, that is, a person of 50 kilograms of body weight is allowed to consume 6 grams per day.
MSG should not be used in infant foods within 9.3 months. - Note: Sodium pyroglutamate is non-toxic, but has a promoting effect on the brain and nervous system.
