Description
What is Monosodium Glutamate (MSG)?
Monosodium glutamate (MSG) is a widely used flavor enhancer and a sodium salt of glutamic acid, an amino acid naturally found in many foods such as tomatoes and cheese. MSG intensifies the umami taste profile in a variety of formulations, playing a critical role in food manufacturing, culinary applications, and chemical processing.
At Kraft Chemical, we supply high-purity Monosodium Glutamate formulas tailored to meet the exacting standards of food and industrial applications. This product is suitable for use in R&D, formulation, and commercial production across several industries.
Other Names: MSG
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Additional information
| CAS# |
6106-04-3
|
| Formula |
C₅H₈NO₄Na
|
Properties
Chemical Properties of Monosodium Glutamate
As the sodium salt of L-glutamic acid, MSG is classified as a non-essential amino acid derivative. It is odorless, soluble in water, and has a strong umami flavor, which makes it an effective taste enhancer.
| Property |
Value |
| IUPAC Name |
Sodium 2-aminopentanedioate |
| CAS Number |
6106-04-3 |
| Molecular Formula |
C₅H₈NO₄Na |
| Molar Mass |
169.11 g/mol |
| Solubility |
Highly soluble in water; insoluble in ethanol |
| pH Range (5% solution) |
6.7–7.2 |
| Structure |
White crystalline powder, with no odor and a slightly salty taste |
Physical Properties of Monosodium Glutamate
| Property |
Value |
| Appearance |
White crystalline powder |
| Odor |
Odorless |
| Taste |
Umami, slightly salty |
| Melting Point |
Decomposes at ~232°C |
| Density |
~1.62 g/cm³ |
| Solubility in Water |
~740 g/L at 25°C |
| Solubility in Ethanol |
Practically insoluble |
| Flash Point |
Not applicable (non-flammable) |
| Stability |
Stable under normal storage |
| Storage Conditions |
Cool, dry place in sealed container |
Benefits
Benefits of Monosodium Glutamate
Monosodium glutamate offers several functional and sensory benefits, particularly in food and nutritional product development. Its high solubility and neutral pH make MSG especially effective for use in food systems where flavor uniformity is essential.
Key Advantages:
- Enhances Umami Flavor
Amplifies savory flavors without overpowering other ingredients.
- Reduces Sodium Dependency
Allows for lower sodium formulations while preserving taste integrity.
- Improves Palatability
Increases consumer acceptance and taste satisfaction, particularly in processed or plant-based products.
- Cost-Effective Solution
Provides a concentrated taste profile with minimal dosage, reducing raw material costs.
- Thermal Stability
Maintains integrity during high-heat processing such as frying, baking, and retort packaging.
These benefits make MSG an ideal choice for formulators seeking functional performance and sensory impact.
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Kraft Chemical is a trusted wholesale distributor of high-purity Monosodium Glutamate and other functional food ingredients. Our team works closely with food scientists, manufacturers, and formulators to ensure the right ingredients for every application.
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Uses
Primary Uses of Monosodium Glutamate
Monosodium glutamate is widely used for its flavor-enhancing properties. MSG helps elevate taste perception without significantly altering a product’s nutritional profile or texture.
Primary Uses:
- Flavor enhancer in soups, broths, and sauces
- Taste modifier in processed meats and snacks
- Umami intensifier in low-sodium formulations
- Component in seasoning blends and spice mixes
- Ingredient in plant-based and vegan food formulations
- Research compound in sensory studies and food science
Its solubility and neutral flavor profile make it versatile across diverse formulation types.
Industries That Use Monosodium Glutamate
- Food Manufacturing
- Flavor & Seasoning Companies
- Nutraceuticals & Dietary Supplements
- Pharmaceuticals
- Pet Food & Animal Nutrition
- Biotechnology & Fermentation Processes
- Industrial R&D and Sensory Labs
Preparation
Preparation of Monosodium Glutamate
Monosodium glutamate is typically produced through a natural fermentation process involving carbohydrate sources. This method yields high-purity, food-grade MSG suitable for commercial use.
Standard Preparation Steps:
- Fermentation
Carbohydrates from sugar beet, sugarcane, or molasses are fermented using bacteria such as Corynebacterium glutamicum.
- Filtration
The fermented broth is filtered to isolate glutamic acid.
- Neutralization
Glutamic acid is then neutralized with sodium hydroxide to form monosodium glutamate.
- Crystallization
The neutralized solution undergoes crystallization to form MSG crystals.
- Drying & Packaging
Crystals are dried and packaged in moisture-controlled environments to maintain stability.
The FDA classifies MSG as “generally recognized as safe” (GRAS).
