
Monosodium Glutamate, chemical name α-aminoglutarate monosodium, is an organic compound, chemical formula C5H8NNaO4, is the sodium salt of glutamate.
Tomatoes, fermented soy products, yeast extracts, certain pointed cheeses, and fermented or hydrolyzed protein products, such as soy sauce or soy sauce, can be attributed in part to the presence of glutamate.
CAS.:142-47-2
EINECS No.:205-538-1
Chemical Formula: C5h8nnao4
Appearance: White or colorless crystal
Shelf Life: 24 Months



Item | Specification |
Sensory test | Colorless to white crystaline granules or powder, soluble in water, no visible impurities. Has a special flavor, no smell. |
Monosodium L-glutamate | ≥99.0% |
Transmittance | ≥98% |
Specific rotation [a]D20 | +24.9°~+25.3° |
Loss on Drying | ≤0.5% |
Iron (Fe) | ≤5mg/kg |
Sulfate (as SO42-) | ≤0.05% |
Chloride (as Cl-) | ≤0.1% |
PH | 6.7~7.5 |
Lead (as Pb) | ≤1.0mg/kg |
Total Arsenic (as As) | ≤0.5mg/kg |
Mesh | 8-14, 16-24, 20-30. 30-40, 40-60, 60-80, 80-120 mesh |



Raw material |

Application |
The main role of MSG is to increase the umami taste of food and make it more delicious. It is able to significantly enhance the taste of dishes without adding large amounts of salt, thus reducing the adverse effects of salt on the body.
2. Improve food preservation:
MSG also has antibacterial effect in food processing and storage. It can inhibit the reproduction of bacteria, extend the shelf life of food, and reduce the possibility of food spoilage and deterioration. Therefore, MSG is widely used in food processing and canning.
3. Regulate the pH of food:
MSG can regulate the pH of food, so that it can better maintain the freshness of food. It can reduce the sour and bitter taste of food, increase its sweet and salty taste, and make the food more suitable for taste.

Packing & Transportation |


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