Sodium glutamate is the sodium salt of amino acid glutamic acid. It is a colorless and odorless crystal that decomposes and melts at 232℃. The water solubility of sodium glutamate is very good, and 74 grams of sodium glutamate can be dissolved in 100 ml of water.

The main function of monosodium glutamate is to increase the flavor of food. It is most used in Chinese food and can also be used in soups and sauces.

MSG was discovered in 1909 by Japan Ajisen (Ajisen) Company and applied for a patent. The appearance of pure monosodium glutamate is white crystalline powder. When monosodium glutamate is dissolved in water (or saliva), it will quickly ionize into free sodium ions and glutamic acid ions (glutamic acid ion is the anion of glutamic acid, and glutamic acid is a natural amino acid). It should be noted that if monosodium glutamate is used at a high temperature above 100℃, the flavor sodium glutamate will be transformed into sodium pyroglutamate, which is carcinogenic to human body. However, in alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate. Therefore, it should be used and stored correctly.