Monosodium Glutamate (MSG) - E 621

Monosodium Glutamate (MSG) - E 621

(MSG) - E 621 - C5H8NNaO4.H2O

Properties: White crystal soluble in water, sparingly soluble in ethanol, almost insoluble in ether. MSG is the monosodium salt of L-glutamine. MSG allows manufacturers to reduce the amount of basic ingredients in product formulation (such as achieving the desired taste using less chicken in chicken soup). Today, monosodium glutamate is considered the fifth taste in addition to the four basic tastes (sweet, salty, bitter, and sour). MSG is a flavor enhancer widely used in meat, fish, chicken, ready-made soups, salad dressings, and chips. Used in many processed foods such as soups, sausages and other meat products, fish and other seafood, vegetables, dairy products, and spice mixtures. Regulates the perception of food flavor from taste buds. It itself has a sweet-salty flavor. Does not reduce bitterness, has no antioxidant effect. Does not impart its own taste and smell to products, enhances the taste and smell already present. Its effect is high at pH values between 5-7 and this effect decreases as acidity increases. Softens the sharp flavor caused by spice in sausage. Also contributes to correcting the aroma and flavor of spice in sausage. Generally added to products in ratios between 0.1-0.8%. The maximum permitted usage dose in Turkish food legislation is 10 g/kg.

MSG Usage Rates: