2. 1908, Kikumiao Ikeda discovered that the taste of kelp originated from sodium glutamate, which can produce a delicious (sweet) feeling. Later, he applied for the patent of monosodium glutamate and established "flavor essence". 19 13 president of the Japanese chemical society.
3. The chemical composition of monosodium glutamate is sodium glutamate, which is a savory seasoning, easily soluble in water, and its aqueous solution has a strong savory taste. Add salt, the taste is fresher. Monosodium glutamate can be made from pyroglutamic acid contained in protein such as gluten, starch or beet molasses, and can also be synthesized by chemical methods.
4. MSG can also relieve alkali, acid and bitterness. Sodium glutamate participates in the normal metabolism of protein, promotes the oxidation process, and has a certain health care effect on the brain and liver. Adults can eat it without restriction, but babies should not eat it.