Sodium glutamate is the sodium salt of amino acid glutamic acid. It is a colorless and odorless crystal that decomposes and melts at 232℃. The water solubility of sodium glutamate is very good, and 74 grams of sodium glutamate can be dissolved in 100 ml of water.
The main function of monosodium glutamate is to increase the flavor of food. It is most used in Chinese food and can also be used in soups and sauces.
MSG was discovered in 1909 by Japan Ajisen (Ajisen) Company and applied for a patent. The appearance of pure monosodium glutamate is white crystalline powder. When monosodium glutamate is dissolved in water (or saliva), it will quickly ionize into free sodium ions and glutamic acid ions (glutamic acid ion is the anion of glutamic acid, and glutamic acid is a natural amino acid). It should be noted that if monosodium glutamate is used at a high temperature above 100℃, scientists have proved that when monosodium glutamate is heated at 100℃ for half an hour, only 0.3% of sodium glutamate generates sodium pyroglutamate, which has little effect on human body. However, in alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate. Therefore, it should be used and stored correctly.
[Edit this paragraph] umami flavor
Monosodium glutamate can stimulate specific taste receptors on tongue taste buds, such as amino acid receptor T1r1t1R3 or glutamate receptors, such as metabotropic glutamate receptors (mGluR4 and mGluR 1), and bring people a sense of taste. This flavor is the umami flavor among the five familiar flavors.