Monosodium Glutamate MSG Chinese Salt E621 100 g
29,26 TL
Category
Brand
Smart Code
026.100.03
Price
24,38 TL + VAT
Transfer
28,67 TL
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Name of Food Additive:
Monosodium Glutamate MSG Chinese Salt
Component List:
Monosodium Glutamate
E Code:
E621
The net amount:
100g
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
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 Additive 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 Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ 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, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Monosodium glutamate, abbreviated MSG, was first found in Japan in the early 1900s and is widely used in Japanese and Chinese cuisine.
MSG, also known with the code E621, is an additive used to increase the consistency of flavor in many food products. Other salts formed by glutamic acid have the same effect as MSG.
Glutamate adds a flavor called "umami" to the food it is in. Scientifically, this taste is considered next to bitter, salty, sour and sweet.
Glutamate is a protein. It is found naturally 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 the foods where it is naturally found and in the foods it is used in. This is the reason why it is restrictive and if it is used more, it does not contribute to the taste and may cause harmful factors as well as no contribution.
Monosodium glutamate is a salt. Its chemical formula is C5H8NNaO4, 1 mole of Monosodium glutamate is 169.111 kg. It melts at 225°C and has a high water solubility.
MSG consists of the combination of glutamic acid and sodium. Glutamic acid is one of the 20 types of amino acids involved in protein synthesis. This means that it can be synthesized in our body.
It exists in our body in 2 forms, free and bound. The form to which it is bound is when it is found in combination with other amino acids, while the free form is when it exists alone. Food-derived glutamate is the most used energy source by the intestines. The intestines also release the bound glutamate. The body can synthesize a large part of this energy source itself. (95–96%) 4-5% take glutamate with food.
Glutamate is found in its natural state in bound form in meat, fish, vegetables and grains, and in free form in tomatoes, milk, potatoes, soy sauce and many kinds of cheese. In addition to these, it is added to many produced foodstuffs later due to its pleasant smell, taste and flavor enhancing feature.
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 Corynebacterium Glutamicus is used in this fermentation process, and this process takes place in a liquid medium containing molasses, starch or sugar. During fermentation, bacteria release glutamic acid to the medium. They then go through the classical decomposition methods. The filtered and purified glutamic acid is converted to Monosodium glutamate by neutralization. Afterwards, after purification, crystallization and drying, it turns into a white powder and becomes ready for use as a flavor enhancer.
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