Kristal Monosodyum Glutamat MSG Çin Tuzu E621 1 kg
170,28 TL
Category
Brand
Smart Code
111.226.98
Price
141,90 TL + VAT
Transfer
166,88 TL
(% 2,00 remittance discount)
* With installments starting from 66,98 TL !!
Name of Food Additive:
Crystalline Monosodium Glutamate MSG Chinese Salt
Component List:
Monosodium Glutamate
E Code:
E621
The net amount:
1kg
Physical Structure:
Crystal/Granule
Lot Number:
For retrospective traceability, lot numbers of all raw materials and packaging materials are recorded.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Aroma Enhancers
Name of the Source from which the Food Additive is Obtained:
Sweetcorn
Foods to which food additives can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués.
When the necessary information cannot be accessed in regulations and communiqués, the regulatory bodies of the relevant country can be consulted.
Special Storage/Use Conditions:
In sealed bags or tightly closed and appropriately labeled containers; It should be stored in a clean, well-ventilated place and kept away from moisture, extreme temperatures and odorous substances. It should not be stored with volatile chemicals as they may adsorb onto the product. Store at room temperature. When stored in a humid atmosphere or in open bags, the material will be highly susceptible to odor, moisture and microbial contamination.
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. and Dan. Ltd. Ltd.
Ege Industrial Site Balatçık Mah. 8901/3 St. Produced in No:3/3AO Çiğli/İzmir facilities.
Producer Business Registration Number:
TR-35-K-047442
Origin:
Türkiye (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, in vertical communiqués regarding the finished product produced or planned to be produced; It should be used by taking into account the foods to which it can be added, conditions of use, maximum amounts and restrictions.
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, experiments should be made with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
For use in food.
Technical information:
Monosodium glutamate, abbreviated MSG, was first discovered in Japan in the early 1900s and became widely used in Japanese and Chinese cuisine.
MSG, also known with the code E621, is an additive used to increase flavor consistency in many food products. Other salts formed by glutamic acid have the same effect as MSG.
Glutamate adds a taste called "umami" to the food it contains. Scientifically, this taste is considered alongside bitter, salty, sour and sweet.
Glutamate is a protein. It is naturally found in most protein-containing foods (red and white meats, seafood).
Glutamate is taste limiting. The amount of glutamate is between 0.1% and 0.8% in foods where it is found naturally and in foods where it is used. This is why it is limiting and if it is used more, it will not contribute to the taste and may also cause harmful effects.
Monosodium glutamate is a salt. Its chemical formula is C5H8NNaO4, 1 mole of Monosodium glutamate weighs 169.111 kg. It melts at 225°C and is highly soluble in water.
MSG consists of the combination of glutamic acid and sodium. Glutamic acid is one of the 20 types of amino acids in protein synthesis. This means that it can be synthesized in our body.
It exists in our body in two forms, free and bound. The bound form is when it is found bonded with other amino acids, while the free form is when it is found alone. Dietary glutamate is the energy source used most by the intestines. The intestines also release bound glutamate. The body can synthesize most of this energy source itself. (95-96%) and around 4-5% glutamate are obtained from food.
Glutamate is found naturally in bound form in meat, fish, vegetables and grains, and in free form in tomatoes, milk, potatoes, soy sauce and many types of cheese. In addition, it is added to many manufactured foodstuffs due to its pleasant smell, taste and flavor enhancing properties.
Commercial production of monosodium glutamate began in 1909. In the past, it was produced by hydrolysis, but later bacterial fermentation began to be used.
The bacterium called Corynebacterium Glutamicus is used in this fermentation process, and this process takes place in a liquid environment containing molasses, starch or sugar. During fermentation, bacteria release glutamic acid into the environment. They then go through classical parsing methods. The filtered and purified glutamic acid is converted to Monosodium glutamate with neutralization. Then, after further purification, crystallization and drying processes, it turns into a white powder and becomes ready for use as a flavor enhancer.
Technical Documents:
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