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
