Application and dosage of MSG

                                                       Application and dosage of MSG

Sodium glutamate is a colorless to white prismatic crystalline granule or crystalline powder. It is easily soluble in water and has a strong meaty flavor. It is formed by the combination of glutamic acid and sodium. Glutamic acid is an amino acid naturally present in many foods, while sodium is an essential mineral for our body. When glutamic acid and sodium combine, they form a compound with a flavor-enhancing effect, namely sodium glutamate.

The main function of sodium glutamate is to enhance the taste and flavor of food. It can make food more delicious and increase people's appetite. In addition, sodium glutamate also has a fresh-keeping effect and can prevent food from spoiling. Sodium glutamate is widely used in various processed foods, such as canned food, condiments, meat processed products, etc.

Application field/scope of application/scope of use of sodium glutamate:

1. Condiments

When sodium glutamate is used as a condiment, the general dosage is 0.2% to 0.5%. It can be used alone or in combination with other condiments to enhance the effect. In our daily life, sodium glutamate is mainly used in combination with salt. It is widely used in household condiments, catering industry, food processing industry, and in the production of soups, sausages, fish cakes, chili oil, canned food and other products.

2. Biochemical reagents for medicine

When glucose supply is insufficient, glutamine can act as an energy source for brain tissue, so glutamate is necessary to improve and maintain brain function. In addition, it is used in medicine to prevent hepatic coma and epilepsy and can also be used as a brain nutrient.

3. Organic synthesis intermediates

In industry, it can be used as an organic synthesis intermediate, and this use accounts for a very small proportion, such as in various fields such as additives, permeable membranes, silk protein modification, leather additives, biomedical materials, and modified regenerated collagen fibers.

Dosage：

The harm of sodium glutamate to the human body is generally harmless to the human body when inhaled, ingested or absorbed through the skin. Overheating will form charred sodium glutamate, which may have a certain impact on human health. Therefore, when we cook or use MSG, we should not add MSG at the beginning. When the cooking is about 80% done, add MSG and stir-fry for a few times. The same applies to making soup. After the soup is cooked, add MSG for seasoning. The following are some of our household additives for your reference

The amount of MSG used for seasoning at home and in restaurants is generally 0.2-0.5% of the amount of food.

For example, adding MSG to vegetables: 0.15-0.2%;

Adding MSG to fish: 0.17%-0.25%;

Adding MSG to soup: 0.1%-0.2%;

Adding MSG to fried foods: 0.17%-0.2%;

Adding MSG to cold dishes: 0.15%-0.35%;

Adding MSG to meat fillings: 0.2%.

Due to different geographical locations, people in the north and south have different tastes, so the recipe can be adjusted according to the recipe.