MSG is made from pyroglutamic acid and beet molasses contained in wheat gluten or starch.

The chemical composition is sodium glutamate, which is a salty seasoning, easily soluble in water, and its aqueous solution has a strong salty taste. Add salt, the taste is fresher. MSG can be made from pyroglutamic acid contained in protein, such as wheat gluten, starch or beet molasses, or it can be synthesized by chemical methods.

The initial industrial production of monosodium glutamate in China is to produce monosodium glutamate with gluten or soybean meal as raw materials by acid hydrolysis. This method has the advantages of high energy consumption, high cost, high labor intensity and high equipment requirements, and requires acid-resistant and alkali-resistant equipment. It was produced in this way before 1965. With the development of society, it has withdrawn from the historical stage.

With the progress of science and the application of microbial technology in food industry, the production of monosodium glutamate has undergone revolutionary changes. Since 1965, the monosodium glutamate industry in China has mostly used fermentation to produce monosodium glutamate, and the methods of protein hydrolysis and petroleum cracking to synthesize propylene are less used.

Purchasing method of monosodium glutamate

MSG is a common condiment in family life. Choosing high-quality monosodium glutamate scientifically and reasonably can not only make people enjoy delicious food, but also achieve the purpose of improving health. Therefore, when buying monosodium glutamate, we should pay attention to distinguish between true and false, advantages and disadvantages.

High-quality monosodium glutamate particles have the same shape, white and shiny color, and the particles are loose. After diluted with water to the ratio of 1 to 100, it still feels delicious. However, the shape and size of inferior monosodium glutamate particles are uneven, the color is black and yellow, and even the particles become a unified block. After diluted with water to the ratio of 1 to 100, they can only taste bitter, salty or sweet, not fresh.

The quality of monosodium glutamate is not only related to the whiteness and brightness of particles, but also depends on the content of sodium glutamate. The monosodium glutamate sold in the market is marked with the content of sodium glutamate on the packaging, which can be generally divided into four specifications: 99%, 95%, 90% and 80%. Except 99%, 5%, 10% and 20% salt were added to the other three kinds. High content of sodium glutamate, white color and excellent quality.

Please refer to Baidu Encyclopedia -MSG for the above contents.