Monosodium Glutamate

Sodium Glutamate, also known as MSG or Monosodium Glutamate, is a sodium salt of glutamate, which is one of the most abundant non-essential amino acids naturally formed. Sodium glutamate is a flavor enhancer that can balance, fuse and enrich the overall feeling of other taste sensations.

The pure sodium glutamate itself does not contain a pleasant taste before it is combined with other blended flavors. As a condiment and with appropriate dosage, sodium glutamate can enhance other flavor active substances, balance and enrich the overall taste of some dishes.

Sodium glutamate can be well blended with meat, fish, poultry, many vegetables, seasonings, soup and marinade, thus increasing the overall taste preference of some foods. However, sodium glutamate can only improve the sense of pleasure at the correct concentration. Excessive sodium glutamate will quickly destroy the taste of dishes. Although this concentration varies with the type of food, in clear soup, if the MSG added per 100ml exceeds 1 g, the score of pleasure will drop rapidly.

The interaction between sodium glutamate and salt (sodium chloride) and other delicious substances (such as nucleotides) will also occur. In order to obtain the most beautiful taste, the concentration should be appropriate. Because of these characteristics, sodium glutamate can be used to reduce salt (sodium) intake. Even if the amount of salt used is reduced by 30%, the use of sodium glutamate can still improve the taste of low-salt foods.