High Quality CAS 142-47-2 L- (+) Sodium Glutamate /Sodium Glutamate/ Monosodium Glutamate/Msg
TDS 55 Inquiries
142-47-2
Food Grade
99%
china any port
TNJONE
1kg ,25kg or according to customer's detail requirement.
2025-12-31
Semaglutide,Tirzepatide,API,Vitamins,Food Additive
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Product Details
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Seller Information
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Inquiry History
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DescriptionECHEMI Editorial ReferenceMonosodium glutamate is a white prismatic crystal or crystalline powder, odorless, with a unique meat flavor. It is insoluble in ethanol and ether. It does not absorb moisture, starts to lose crystallization at around 120°C, and starts to dehydrate intramolecularly at 150-160°C to form sodium pyroglutamate, which loses its flavor. Monosodium glutamate exists in many foods in nature, in the form of protein-bound in meat, fish, vegetables, and grain products, and in the form of free in tomatoes, milk, potatoes, soybean paste, and cheese.
L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter.MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products.
History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.
Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997)
Monosodium glutamate occurs as white free-flowing crystals or a crystalline powder. It is practically odorless and has a meat-like taste.CertificatesBasic Info-
Product Name:
L-(+)Sodium glutamate
Other Name:L-Glutamic acid monosodium salt monohydrate,L-2-Aminopentanedioic acid, MSG, Sodium L-glutamate;L-(+)Sodium glutamat;L-Glutamic acid mono;MSG (MONOSODIUM GLUTAMATE);L-SodiuM glutaMate hydrate;sodiumglutamatemonohydrate;vetsin;zest
CAS No.:142-47-2
Molecular Formula:C5H10NNaO4
InChIKeys:LPUQAYUQRXPFSQ-DFWYDOINSA-M
Molecular Weight:171.13
Exact Mass:169.035
EC Number:205-538-1
UNII:H0US799L9M
TSCA:TSCA listed
DSSTox ID:DTXSID9020906
Color/Form:white to off-white
HScode:29224999
Categories:
Characteristics-
PSA:
103.45
XLogP3:-1.37130
Appearance:White crystal powder
Density:d20 (saturated water soln): 1.620
Melting Point:232°C
Boiling Point:333.8ºC at 760 mmHg
Flash Point:155.7ºC
Refractive Index:25 ° (C=10, 2mol/L HCl)
Water Solubility:>=10 g/100 mL at 20 ºC
Storage Conditions:Keep tightly closed in a cool place in a tightly closed container.
Vapor Pressure:2.55E-05mmHg at 25°C
Toxicity:LD50 i.g. in mice: 19.9 g/kg (Eka)
Odor:Odorless
Taste:Meaty taste comes from contaminants in crude glutamates; sweet-saline taste in large concn; no flavor in small quantity|A 1% concn or more is liable to produce a sweetish taste.
Experimental Properties:THE MONOHYDRATE FORMS NEEDLES|THE FLAVOR BECOMES PERCEPTIBLE @ A CONCN OF 0.03% IN DISTILLED WATER|Below -8 deg /C/, it crystallizes as a pentahydrate, which, after filtration and exposure to air, loses water of crystallization and becomes the monohydrate.
Air and Water Reactions:Water soluble.
Reactive Group:Salts, Acidic
Reactivity Profile:L-(+)Sodium glutamate is an amide. Amides/imides react with azo and diazo compounds to generate toxic gases. Flammable gases are formed by the reaction of organic amides/imides with strong reducing agents. Amides are very weak bases (weaker than water). Imides are less basic yet and in fact react with strong bases to form salts. That is, they can react as acids. Mixing amides with dehydrating agents such as P2O5 or SOCl2 generates the corresponding nitrile. The combustion of these compounds generates mixed oxides of nitrogen (NOx).
Critical Temperature & Pressure:Keep in dark place,Inert atmosphere,Room temperature
Hazard IdentificationClassification of the substance or mixture
Not classified.
GHS label elements, including precautionary statements
Pictogram(s) No symbol. Signal word No signal word
Hazard statement(s) none
Precautionary statement(s) Prevention none
Response none
Storage none
Disposal none
Other hazards which do not result in classification
no data available
Handling and StoragePrecautions for safe handling
Handling in a well ventilated place. Wear suitable protective clothing. Avoid contact with skin and eyes. Avoid formation of dust and aerosols. Use non-sparking tools. Prevent fire caused by electrostatic discharge steam.
Conditions for safe storage, including any incompatibilities
Store the container tightly closed in a dry, cool and well-ventilated place. Store apart from foodstuff containers or incompatible materials.
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Seller Information
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Business Type:
Manufactory
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Main Products:
Semaglutide,Tirzepatide,API,Vitamins,Food Additive
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Location:
No. 4C-11-A392, Financial Port, Northwest corner of Fengjing Avenue and Fengxin Road, Fengdong New City, Xi 'an, Shaanxi Province
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Payment Terms:
TT against copy of documents,D/P,L/C,D/A,O/A,TT against B/L draft before shipment,100% TT in advance
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Average lead Time:
5 days
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Total Annual Revenue:
$5 million-$10 million
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Total Employees:
11-50
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Year of Establishment:
2019
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Inquiry History55 Inquiries
Country Product Purchase Quantity Date Posted 
India
Monosodium glutamate
25 MT Oct 1, 2026 
Nigeria
Monosodium Glutamate
10.00 MT Sep 18, 2026
India
Monosodium Glutamate
50 MT Sep 17, 2026
India
Monosodium Glutamate
50 MT Sep 12, 2026
India
Monosodium Glutamate
100 MT Jul 22, 2026
Nigeria
Monosodium Glutamate
1 20' Fcl May 29, 2026 
Vietnam
Monosodium glutamate
100 MT May 11, 2026
India
Monosodium glutamate
1 KG Mar 30, 2026
India
Monosodium L Glutamate
520.00 KG Mar 13, 2026
India
Monosodium Glutamate MsG
1.00 20' Fcl Feb 25, 2026 
Colombia
Monosodium Glutamate
15000 KG Feb 25, 2026 
United Kingdom
Monosodium glutamate
1 40' Fcl Jan 28, 2026
India
Monosodium Glutamate
1 MT Jul 22, 2025 
Bangladesh
Monosodium glutamate
500 KG Jul 1, 2025
India
MSG
20 TON Jun 19, 2025 
Turkey
Magnesium Sulfate Heptahydrate
500 G Jun 6, 2025
Turkey
Monosodium Glutamate Monohydrate
100 G May 30, 2025 
Mexico
MSG
1 40' Fcl Apr 8, 2025
India
MSG
2.00 TON Mar 25, 2025
India
MSG
5 20' Fcl Jan 14, 2025 Post an enquiry for this product
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