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Monosodium Glutamate Manufacturer
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| Why is MSG So Popular?:It all comes down to our taste buds. It has long been known that there are four basic tastes - sweet, sour, salty, and bitter. It is now thought that there is a fifth taste, called "umami." Umami is the savory taste that occurs naturally in foods such as tomatoes and ripe cheese. Just as eating chocolate stimulates the sweet taste receptors on our tongue, eating food seasoned with MSG stimulates the glutamate or "umami" receptors on our tongue, enhancing the savory flavor of these foods. Monosodium Glutamate 99%1. Appearance: White ,bright , pure crystals2. Color in Solution: Transparent3. Odor: Typical MSG mono sodium glutamate4. Assay: 99.0% min (as Monosodium glutamate monohydrate)5. PH: 6.7-7.2(5.0% solution)6. Specific rotation: +24.8% - +25.3%7.Dry reduction (105c,5hrs): 0.5% max8. Solubility: 74g/100ml water at 25 degrees Celsius ,105.0g/100ml water at 60 degrees Celsius9. Sodium Content: 12.3% max10. Chloride: 0.2% max (as Cl)11. Arsenic: 0.5 ppm max (as As)12. Heavy Metals (as Pb): 10ppm max13. Leads(Pb): 10ppm max |
Specificaiton for 60 Mesh
Application 1 Pure MSG does not have a pleasant taste until it is combined with a consonant savory smell. 2 As a flavor and in the right amount, MSG can enhance other taste-active compounds, improving the overall taste of certain foods.. 3 MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups, and marinades. Since MSG mixes well with many foods, it can also increase the overall preference of certain foods like beef consommé. 4But like other basic tastes, except sucrose, MSG improves the pleasantness only in the right concentration: an excess of MSG is unpleasant. The optimum concentration varies with the type of food; in clear soup, the pleasantness score rapidly falls with more than 1 g of MSG per 100 ml. 5There is also an interaction between MSG and salt (sodium chloride), and other umami substances such as nucleotides. With these properties, MSG can be used to reduce salt intake (sodium), which predisposes to hypertension, heart diseases and stroke. 6The taste of low-salt foods improves with MSG even with a 30% salt reduction. The sodium content (in mass percent) of MSG is roughly 3 times lower (12%) than in sodium chloride (39% Other salts of glutamate have been used in low-salt soups, but with a lower palatability than MSG. Safety 7 MSG has been used for more than 100 years to season food. | |||||||||||||||||||||||||||||||||||||||
Monosodium Glutamate Manufacturer