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Monosodium Glutamate refers to the crystallization of monosodium glutamate purified by fermentation using grain as raw material. Since 1965, our country has adopted all the raw materials of sugar or starch to produce glutamic acid, and then extracted glutamic acid by isoelectric point crystallization and precipitation, ion exchange or zinc salt method of refining, and then made into monosodium glutamate crystals by decolorization, iron removal, evaporation, crystallization and other processes.

MSG, also known as monosodium glutamate (MSG), is a modern condiment made from grain using microbial fermentation, with monosodium glutamate as the main component.

Monosodium glutamate (C5H8NO4Na), also known as sodium glutamate. Glutamic acid is a type of amino-acids and the final breakdown product of proteins. Monosodium glutamate is the sodium salt of an amino acid. It is a colorless, odorless crystal that disintegrates and melts at 232°C. Monosodium glutamate is very soluble in water, with a solubility of 74 grams at 20°C (i.e., up to 74 grams of monosodium glutamate can be dissolved in 100 milliliters of water at 20°C).

It is important to note that if MSG is used at high temperatures above 100°C, it has been proven by scientists that only 0.3% of monosodium glutamate is generated as monosodium pyroglutamate when MSG is heated for half an hour at 100°C, which has little effect on the human body. Literature reports that monosodium pyroglutamate is not harmful to humans. Also if in an alkaline environment, MSG will react chemically to produce a substance called disodium glutamate. Therefore, MSG should be used and stored properly.

MSG, also known as Ajinomoto, is scientifically known as monosodium glutamate. The finished product is a white columnar crystal or crystalline powder, and is one of the most widely used flavor enhancers at home and abroad. Its main ingredients are glutamic acid and table salt.

The salt we eat every day is diluted 400 times with water, and we can't feel the salty taste, and the ordinary cane sugar is diluted 200 times with water, and we can't feel the sweet taste, but the monosodium glutamate salt is diluted 3,000 times with water, and we can still feel the fresh taste, which is why it is named as "monosodium glutamate".

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