Sodium glutamate 30, 80, 120-200 mesh, China, 25 kg bag

Key features
Country of origin

China

Description

Monosodium glutamate E 621 Purpose. The amplifier taste and aroma, salt substitute. Feature. MSG — monosodium salt glutamic acid
Monosodium glutamate E 621
Purpose.

The amplifier taste and aroma, salt substitute.
Feature.

Monosodium glutamate — monosodium salt glutamic acid (one of amino acids) that enhance the taste of food. It is a white crystalline powder, perfectly soluble in water.
Application and dosage.

Currently, monosodium glutamate is widely used in many food production and enjoys huge popularity throughout the world. Its annual global consumption has already exceeded 200 000 tons.

Monosodium glutamate is used as an intensifier, amplifying the natural taste of the main product in the manufacture of meat, fish, poultry, vegetables, legumes, the production of concentrates of soups, sauces, canned food, enhancing their natural flavor characteristics. Specific "cold" flavor of monosodium glutamate is felt at a concentration of only 0.03 percent.
Sometimes for health reasons it is necessary to completely eliminate salt from food. In these cases, meals prepared with MSG, are becoming less bland and monotonous. Glutamate as a salt of amino acids provide the body very important building material that simultaneously invigorating effect on the human nervous system.

In the production of sausage products and semi-finished products sodium glutamate is added in the cutter, or the mixer simultaneously with the salt and spices when cooking meat. The dosage of salt, as a rule, save 10%.

For the manufacture of products from pork, beef, lamb and horse meat monosodium glutamate is added to sprecovery brine; in the production of ham in the shell — into a mixer or massager.

The required amount of monosodium glutamate in the production of sausage products ranges from 0.05 to 0.15 % by weight of raw materials. Optimal expression "glutamic effect" is observed in the slightly acidic environment at pH 5-6,5. In a more acidic environment enhancement of taste decreases, and at pH 4 is lost at all.

In some countries, especially in the East, monosodium glutamate used as a flavor along with the salt and spices and introduced to some of the dishes immediately before use.