It:MSG

Abstract

Monosodium Glutamate is more commonly known as MSG and has become the choice chemical for the enhancement of flavour in many foods. It was originally discovered in 1909 by the Ajinomoto Corporation in Japan.

The Basics

MSG

General
Systematic name	2-aminopentanedioic acid
Other names	2-aminoglutaric acid, 1-aminopropane-1, 3-dicarboxylic acid
Molecular formula]	C₅H₈NNaO₄
Molecular Weight	169.11
Appearance	White Crystalline Solid
CAS number	142-47-2
Properties
Melting point	232 °C (505 K)
Related compounds	Glutamic Acid
Solubility in Water	100 mg/100ml
pH	7.0
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references

MSG,is a sodium salt of the amino acid L-glutamic acid. It is practically odorless. It is produced by a bacterial fermentation process with starch or molasses as carbon sources and ammonium salts as nitrogen sources (Steffen process). MSG is not a direct taste enhancer but a complex flavour enhancer for gravies, meats, poultry, sauces, and in other combinations. It is also used to enhance the taste of tobacco and has been used medically to treat hepatic coma.

3D Representation

Spectra

Source & Manufacturing

Glutamate itself is a naturally occuring amino acid that can be found in human bodies and high-protein foods (eg. nuts, meats and most dairy products). When it is not bound to sodium some of the glutamate is in the "free" ionic form; and only this free form of glutamate can enhance the flavor of foods. Tomatoes also have a high concentration of the free glutamate form making them natural flavour enhancers.

Originally extracted from seaweed, modern MSG is produced by the fermentation of starch, sugar beets, sugar cane, or molasses.

References & Useful Links

Image: http://www.germes-online.com/catalog/48/55/189/257161/monosodium_glutamate.html

http://www.chemicalland21.com/lifescience/foco/MONOSODIUM%20GLUTAMATE.htm

--Rw305 10:57, 20 November 2006 (UTC)