What is The Food Additive Monosodium Glutamate

    Monosodium glutamate, which is what we call monosodium glutamate in our life, is a widely used food additive. It is added to many processed foods to enhance the taste and flavour of the food.

    Monosodium glutamate has the appearance of a colourless to white prismatic crystalline particles or crystalline powder, which is easily soluble in water and has a strong meaty fresh taste. It is made by combining glutamic acid and sodium. Glutamic acid is an amino acid that occurs naturally in many foods, while sodium is glutamine, an essential mineral for our bodies. When acid and sodium combine, they form a compound with a flavour-enhancing effect known as monosodium glutamate.

    The role of monosodium glutamate is mainly to enhance the taste and flavour of food. It makes food more flavourful and improves people's appetite. In addition, monosodium glutamate also has a preservation effect, which can prevent food from deteriorating. Monosodium glutamate is widely used in a variety of processed foods, such as canned food, seasonings, meat processing products and so on.

    Monosodium glutamate application field/application scope/use range:

    1、Flavourings

When monosodium glutamate is used as a seasoning, the general dosage is 0.2% to 0.5%, which can be used alone or in combination with other seasonings and used to enhance the effect. In our daily life, monosodium glutamate is mainly used with table salt. It is widely used in family seasonings, catering industry, food processing industry, in the production of soup, sausage, fish cake, chilli oil, canned food and other products.

    2、Biochemical reagents for medicine

When glucose supply is insufficient, glutamine can play the role of energy of brain tissue, so glutamic acid is necessary to improve and maintain brain function. In addition, it is used in medicine to prevent hepatic coma and epilepsy can also be used as brain nutrient.

    3、Organic synthesis intermediates

In industry can be used as organic synthesis intermediates, this use accounts for a very small proportion, such as applied to auxiliaries, permeable membrane, silk protein modification, leather auxiliaries, biomedical materials, modified regeneration of collagen fibres and other various fields.

   The hazards of monosodium glutamate on the human body, inhalation, ingestion or absorption through the skin is generally harmless to the human body, excessive heating will form monosodium pyroglutamate, may have a certain impact on human health. Therefore, when we stir fry or use MSG, do not put MSG at the beginning, and wait for the stir fry to eight or nine mature, and then put MSG stir fry a few times can be. Including our soup is the same, soup boiled, and then put MSG seasoning can be.