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Monosodium Glutamate (MSG)

Monosodium Glutamate (MSG)

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Presentation about Monosodium Glutamate (MSG) -history, sources and preparation of the compound
Presentation about Monosodium Glutamate (MSG) -history, sources and preparation of the compound

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Published by: maricris_cabreros on Feb 20, 2013
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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. • Glutamate is also produced by the human body and is vital for metabolism and brain function. mushrooms. fish. milk. and many vegetables. . meat.

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

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

Saburosuke Suzuki became his business partner. Dr.1908. Ikeda. upon approched of Dr. Kikunae Ikeda discovered glutamate as responsible for the umami taste in dried kombu. In 1909. .

• Saburo Suzuki. promoted sales of AJI-NO-MOTO® projects at only 19 y/o. Train Advertisements Road Stamps Marching Band . using various marketing strategies.

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

2:1) was introduced to acrylonitrile to yield βcyanopropionaldehyde .The “oxo-process” The synthesis gas (H2:CO.

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

• The pH is adjusted with sulfuric acid to prepare for the optical resolution of glutamic acid.• The product is then hydrolyzed with sodium to produce dl-disodium glutamate. . 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 .

amino acids and pharmaceuticals . TV dinners. Ajinomoto Kabushiki-gaisha) • Japanese food and chemical corporation which produces seasonings. cooking oils. Inc. (味の素株式会社.• Ajinomoto Co. sweeteners.

Ajinomoto Umami Super-Seasoning .

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