Since 1965, glutamic acid has been produced entirely from sugar or starch, and then glutamic acid is extracted by isoelectric point crystallization precipitation, ion exchange or zinc salt refining, and then sodium glutamate crystals are made by decoloration, iron removal, evaporation and crystallization.

Monosodium glutamate, also known as monosodium glutamate, is a kind of seasoning, whose main function is to increase the flavor of food. It is most used in Chinese food and can also be used in soup and sauce. Excessive intake of monosodium glutamate may lead to the inhibition of various nerve functions in the human body, resulting in dizziness, headache, muscle spasm and other symptoms. MSG contains sodium, and excessive intake may also lead to high blood pressure.

Scientists have proved that when monosodium glutamate is heated at 100℃ for half an hour, only 0.3% of sodium glutamate generates sodium pyroglutamate. If it is in an alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate. Therefore, it should be used and stored properly. Sodium glutamate is a sodium salt of amino acids. It is an odorless and colorless crystal, which disintegrates and melts at 232 C.