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Name:  Monosodium glutamate ( MSG )

Synonyms:L-Glutamic acid monosodium salt; Sodium hydrogen glutamate; Monosodium-L-glutamate

Molecular Formula: C5H8NNaO4

Molecular Weight:  169.11

CAS Registry Number:  142-47-2

EINECS:  205-538-1

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent. It was once predominantly made from wheat gluten, but is now mostly made from bacterial fermentation; it is acceptable for celiacs following a gluten-free diet. Although traditional Asian cuisine had often used seaweed extract, which contains high concentrations of glutamic acid, MSG was not isolated until 1907. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909. In its pure form, it appears as a white crystalline powder; when immersed in water or saliva, it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).
Speciafication
Product name Sodium glutamate
Molar mass 169.111 g/mol
Appearance white crystalline powder
Melting point 225 °C, 498 K, 437 °F
Solubility in water very soluble in water
Melting point 232 ºC
 

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