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Monosodium Glutamate (MSG)

The document discusses MSG, including its natural occurrence, discovery, production methods, and major producers. MSG is the sodium salt of glutamic acid, which occurs naturally and enhances savory flavors. It was first discovered in kombu and various production methods were developed including protein hydrolysis, organic synthesis, and microbial fermentation.

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Monica NC
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517 views18 pages

Monosodium Glutamate (MSG)

The document discusses MSG, including its natural occurrence, discovery, production methods, and major producers. MSG is the sodium salt of glutamic acid, which occurs naturally and enhances savory flavors. It was first discovered in kombu and various production methods were developed including protein hydrolysis, organic synthesis, and microbial fermentation.

Uploaded by

Monica NC
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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MSG or monosodium glutamate is the sodium salt of glutamic acid.

Glutamatic acid is one of a chain of 20 amino acids that make up a protein molecule.

Glutamate occurs naturally in proteincontaining foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function.

The monosodium glutamate that is added to foods acts as a flavour enhances and adds a fifth taste called umami, which can be describe as a savoury, broth-like or meaty taste.

MSG is a flavor enhancer that has been used to bring out the best taste in foods, emphasizing natural flavors. It is typically added to savoury prepared and processed foods.

1908, Dr. Kikunae Ikeda discovered glutamate as responsible for the umami taste in dried kombu.

In 1909, upon approched of Dr. Ikeda, Saburosuke Suzuki became his business partner.

Saburo Suzuki, promoted sales of AJI-NO-MOTO projects at only 19 y/o, using various marketing strategies.

Train Advertisements

Road Stamps

Marching Band

vegetable protein hydrolysis organic synthesis microbial fermentation

Wheat gluten or beet sugar molasses is placed in water and heated in the presence of an acid (HCl) for 20h.

Each amino acid can be crystallized to be isolated. Glutamic acid crystals in reaction with sodium hydroxide produces MSG.

The oxo-process

The synthesis gas (H2:CO; 2:1) was introduced to acrylonitrile to yield cyanopropionaldehyde

The Strecker process


Ammonium cyanide was then added to synthesize 2-aminopentane-di-nitrile.

The product is then hydrolyzed with sodium to produce dl-disodium glutamate. The pH is adjusted with sulfuric acid to prepare for the optical resolution of glutamic acid. The resulting lglutamic acid crystals were then neutralized and processed to MSG.

Coryneform bacteria, is cultured with carbohydrates and ammonia to releases the lform of the amino acid The cell produces glutamate from 2-oxoglutarate (2-oxo-pentanedioic acid) by reductive ammonia fixation that uses the enzyme glutamate dehydrogenase.

Corynebacterium glutamicum Brevibacterium lactofermentum Brevibacterium flavum


MSG production fermentors

Ajinomoto Co. Inc. (, Ajinomoto Kabushiki-gaisha) Japanese food and chemical corporation which produces seasonings, cooking oils, TV dinners, sweeteners, amino acids and pharmaceuticals

Ajinomoto Umami Super-Seasoning

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