Monosodium Glutamate（MSG）
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- 2022-07-18
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Product Introduction
Product name: Monosodium Glutamate or MSG
CAS NO. : 142-47-2
Appearance: white crystal particle or powder
Physical properties: odorless, light stable
Molar mass: 169.111 g/mol
Melting point: 232 °C（505 K）
Chemical formula: C5H8O4NNa
Formula structure
Monosodium Glutamate or MSG, main component is sodium salt of glutamic acid, also named sodium glutamate, belong to a flavour enhancer, is the most popular condiment while cooking,especially in Asian countries. It can stimulate the taste buds and increase the taste of food, especially for meat and vegetables, often be added to soups and meat products.
Technical Specification:
| ITEM | Standard |
| PARTICLE SIZE | 30/40/60/80MESH |
| PURITY | 99.0PCT MIN—100PCT MAX |
| STATE OF SOLUTION(TRANSMITTANCE) | CLEAR AND COLORLESS NOT LESS THAN 98.0% |
| SOLUBILITY | 72.0G/100ML WATER AT 25 DEGREE CELSIUS |
| PH (5 PCT SOLUTION) | 6.7~7.5 |
| LOSS ON DRYING (H2O) | NOT MORE THAN 0.5% |
| CHLORIDE (CL) | NOT MORE THAN 0.1%. |
| SULFATE(SO4) | NOT MORE THAN 0.05% |
| IRON(FE) | NOT MORE THAN 5 mg/kg |
| LEAD (PB) | NOT MORE THAN 1mg/kg |
| ARSENIC (AS) | NOT MORE THAN 0.5 mg/kg. |
| SPECIFIC ROTATION | (ALFA D 20 DEGREE ) BETWEEN +24.9 AND +25.3 |
| TOTAL PLATE COUNT | 800 COLONY / G MAX |
| TOTAL COLIFORM / G | NOT DETECTABLE |
| E. COLI / G | NOT DETECTABLE |
| SALMONELLA / 25G | NOT DETECTABLE |
Usage:
Used as flavor enhancer of food, such as:
Put directly in the cuisine;
Add in dry or wet soup sticks,diced soup;
Add in frozen food,axenic packed food;
Add in the processing of ham,seafood,curing food;
Add in seasoning, savory, flavor etc.
Packaging Details
Kraft paper bag or pp bag of 25 kg net each. Then there will be about 840 bags per 20'GP;
454g*25pcs*2 boxes/crtn then there will be about 815 crtns per 20'GP or 454g*25pcs/crtn then there will be about 1760 crtns per 20'GP;
3g, 17g, 100g, 200g, 227g, 250g, 400g, 454g, 500g, 1000g polythene bags in carton;
Or as clients requirements;
OEM orders are welcome.
Certification:
HACCP, ISO, KOSHER, FCCIV,GB/T8967-2007, Hala
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