CAS No.: 32221-81-1 Molecular Formula: C5H8NNaO4
Molecular Weight: 169.11
Molecular Structure :
Property:
MSG is normally obtained by the fermentation of carbohydrates and by using bacterial or yeast species from genera such as Brevibacterium, Arthrobacter, Microbacterium, and Corynebacterium. Yields of 100 g/litre can be prepared in this way. From 1909 to the mid 1960s, MSG was prepared by the hydrolysis of wheat gluten, which is roughly 25% Glutamic Acid. Glutamic Acid is one of the least soluble amino acids, which facilitates its purification.
Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as a pair of mirror image stereoisomers (enantiomers), but only the naturally occurring L-Glutamate form is used as a flavour enhancer.
Specification:
Item | Index |
Glutamine % | ≥ 99.0 |
Transmittance % | ≥ 98 |
[α]D 20 Specific Rotation | +24.9º~+25.3º |
Loss on Drying | ≤ 0.5 |
PH value | 6.7-7.2 |
Chloride | ≤0.1 |
Iron mg/kg | ≤5ppm |
Sulfate | ≤0.05 |
Arsenic | ≤0.5ppm |
Lead | ≤1ppm |
Usage:
MSG is used as a food additive and is commonly marketed as a flavour enhancer
Package and Storage:
MSG is packed in 25kg pp bags, and stored in cool and air place.
Keywords:
Sodium 5-Oxido-5-Oxonorvaline, MSG, Monosodium Glutamate
Crystal MSG 99% 25/bag