MSG MSG is a type of seasoning, the main component of which is sodium glutamate. The main function of MSG is to increase the umami flavor of food. It is most commonly used in Chinese cuisine and can also be used in soups and sauces. IUPAC English name sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate CAS number 142-47-2 PubChem 85314 SMILES C(CC(=O)O)C(C(=O)O-) N.[Na] Chemical formula C5H8O4NNa·H2O Molar mass 187.13g mol-1 Appearance white crystalline powder Melting point 225°C Solubility in water: Easily soluble in water Main ingredients: Sodium glutamate is a sodium salt of the amino acid glutamic acid. It is an odorless and colorless crystal that disintegrates and melts at 232°C. Monodium glutamate has good water solubility, and 74 grams of sodium glutamate can be dissolved in 100 ml of water. MSG was discovered and patented by the Japanese Ajinomoto Company in 1909. Pure MSG appears as a white crystalline powder. When MSG dissolves in water (or saliva), it quickly ionizes into free sodium ions and glutamate ions (glutamate ions are the anions of glutamic acid, a natural amino acid). It should be noted that if MSG is used at high temperatures above 100°C, scientists have proven that when MSG is heated at 100°C for half an hour, only 0.3% of sodium glutamate will produce sodium pyroglutamate, which has little effect on the human body. Also, if it is in an alkaline environment, MSG will react chemically to produce a substance called disodium glutamate. So use and store appropriately. [Edit this paragraph] Umami MSG stimulates specific taste receptors on tongue taste buds, such as amino acid receptors T1R1/T1R3 or glutamate receptors, such as metabolic glutamate receptors (mGluR4 and mGluR1). Give people a taste sensation. This taste is known as umami among the five flavors. [Source request] [Edit this paragraph] The discovery of MSG Although MSG is widely present in daily foods, the role of glutamic acid and other amino acids in enhancing the umami taste of food was only scientifically recognized in the early 20th century. . In 1907, Kikunae Ikeda, a researcher at Tokyo Imperial University in Japan, discovered a kind of brown crystal left after the evaporation of kombu (kelp) soup, namely glutamic acid. These crystals have an indescribable but pleasant taste. This flavor, Ikeda can be found in many foods, especially in kelp. Professor Ikeda calls this taste "umami". He then patented a method for large-scale production of glutamate crystals. MSG, scientific name is monosodium glutamate. Its development roughly has three stages: The first stage: In 1866, the German Dr. H. Ritthasen (Riedhausen) isolated the amino acid from gluten. They called it glutamic acid and named it glutamic acid or glutamic acid according to the raw materials (because gluten is extracted from wheat). In 1908, Kikunae Ikeda of the University of Tokyo in Japan conducted an experiment and isolated L-glutamic acid crystals from kelp. This crystal is the same substance as L-glutamic acid obtained from protein hydrolysis, and both have an umami taste. The second stage: using gluten or soybean meal as raw materials to produce MSG through acid hydrolysis. This method was used before 1965. This method consumes a lot of money, has high cost, is labor-intensive, has high equipment requirements, and requires acid-resistant equipment. The third stage: With the advancement of science and the development of biotechnology, revolutionary changes have taken place in the production of MSG. Since 1965, MSG factories in my country have used grain as raw materials (corn starch, rice, wheat starch, sweet potato starch) to obtain sodium glutamate that meets national standards through microbial fermentation, extraction, and refining, adding a new type of sodium glutamate to the market. A safe and nutritious condiment that makes dishes more delicious after using it. [Edit this paragraph] Effects on health MSG is a type of seasoning, the main component of which is sodium glutamate. It should be noted that if MSG is used at high temperatures above 100°C, the flavoring agent sodium glutamate will be converted into sodium pyroglutamate, which is carcinogenic to the human body.
Since the oil temperature during stir-frying is generally between 150°C and 200°C, MSG will turn into toxic coked monosodium glutamate. Therefore, steaming or boiling of "semi-finished" side dishes containing MSG should be done properly. Also, if it is in an alkaline environment, MSG will react chemically to produce a substance called disodium glutamate. So use and store appropriately. Excessive intake may lead to gastric cancer and other diseases of human internal organs. [Edit this paragraph] Nutritional analysis 1. MSG has no direct nutritional value to the human body, but it can increase the flavor of food, arouse people's appetite, and help improve the digestibility of food by the human body; 2. The main component of MSG is cereal. Sodium bisulfate also has the effect of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, achlorhydria and other diseases. Common name is flavoring. (C5H8NO4Na) has a mild taste and a sour taste. Efficacy: nourishing, appetizing, aiding digestion. Suitable for people with neurasthenia, brain hypoplasia, and schizophrenia; suitable for people recovering from hepatic coma and severe liver insufficiency; suitable for people with gastric ulcers and lack of gastric juice; suitable for people with mental retardation and memory impairment after cerebral hemorrhage. Edible; suitable for people with epileptic seizures and psychomotor attacks; suitable for people with poor appetite and loss of appetite; suitable for adding to vegetables or soups when they are about to be cooked. Avoid cooking at high heat for a long time after adding MSG. On October 7, 2007, CCTV News Channel's "Weekly Quality Report", nutrition expert Wu Xiaosong said: The main ingredient of MSG is sodium glutamate, clarifying that "MSG has absolutely no harm to human health." Note: The chemical name of MSG is sodium glutamate, also called sodium glutamate. It is a kind of amino acid and the final decomposition product of protein. In a strong alkaline solution, disodium glutamate can be generated, and the umami flavor will be lost. If the aqueous solution is heated to 120°C, part of the sodium glutamate will lose water and form sodium pyroglutamate, which will lose its umami flavor. According to research, MSG can increase people's appetite, improve the body's ability to absorb various other foods, and has a certain nourishing effect on the human body. Because MSG contains a large amount of glutamic acid, which is an amino acid needed by the human body, 96% of it can be absorbed by the human body and form protein in human tissues. It can also combine with blood ammonia to form glutamine, which is harmless to the body, and relieves the toxic effects of ammonia produced during tissue metabolism. It can also participate in brain protein metabolism and sugar metabolism, promote the oxidation process, and play a good role in the normal activities of the central nervous system. For this reason, it has been reported that to prevent hepatic coma, 3 grams of MSG are taken three times a day; to prevent and treat epileptic seizures, adults take 2 grams a day, and children take 1 gram per year, three times a day; If the brain is underdeveloped, take 1 to 1.5 grams per year per year, three times a day. MSG is a widely used condiment. After being ingested into the human body, it can be decomposed into glutamic acid and tyrosine, which is beneficial to human health.