MSG, also known as monosodium glutamate (MSG), is a type of seasoning, the main component of which is sodium glutamate. It should be noted that if MSG is used at high temperatures above 100°C, the flavoring agent sodium glutamate will be converted into sodium pyroglutamate, which is carcinogenic to the human body. Also, if it is in an alkaline environment, MSG will react chemically to produce a substance called disodium glutamate. So use and store appropriately. Monosodium glutamate is the sodium salt of the amino acid glutamic acid. It is an odorless and colorless crystal that disintegrates and melts at 232°C. Monodium glutamate has good water solubility, and 74 grams of sodium glutamate can be dissolved in 100 ml of water.

The adulteration of MSG can be preliminarily judged from the appearance. Because MSG has a fixed crystalline form, it can be seen by adding powder or other forms of salts; for white powdery MSG, an equal amount can be used MSG and salt are judged by dissolving equal amounts of isothermal water at the same time. The two completely dissolve at different speeds. MSG is faster, while starch will gelatinize when exposed to hot water. From this, adulteration by adding a large amount of salt or starch can be judged. Taste. If consumers have doubts during identification, they can go to the local quality inspection agency for further testing to confirm.