MSG

Monosodium Glutamate
 msg _ group 7h

Cooking
with
MSG

Reply to msg…
The way to
your
food

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SEASONING
Cooking secrets
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 Found naturally in
tomatoes and cheese
Sodium salt of glutamic acid

OH Glutamic acid

O- Na+
Used as a flavor enhancer with

AN UMAMI TASTE
Monosodium glutamate

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 Glutamic acid was discovered in 1866
Professor
Kikunae Ikeda
Professor Kikunae Ikeda discovered
the taste “UMAMI” in 1907

In 1908, he successfully isolated

crystal form of glutamic acid
German chemist
Karl Heinrich Ritthausen
In 1909, they introduced the seasoning
AJI-NO-MOTO

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 MSG THE CONTENT
Structure Properties ‘Umami’ Raw materials Production process Quality control
 β
γ α
Glutamate O- Na+ Sodium

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 IN OUR B O DY

MONOSODIUM GLUTAMATE GLUTAMIC ACID GLUTAMATE

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 Metabolism Neurotransmitter

Non-essential acid ‘Umami’ flavor

BODY
Glutamate
FOOD
Glutamate

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 Liver

NH4+ Glutamate Alanine NH4+

Muscle

GLUTAMATE ALANINE
Amino acid

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MSG group 10
MSG group 11
 𝟏
REDUCE
𝟑 overall sodium intake

Na+

REDUCE
the risk of high blood pressure
& heart disease

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 Flavor secrets
COMPARISON
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 I+G ‘Siêu bột ngọt’
Disodium 5’-Ribonucleotide

1 1
Disodium 5’ - Inosinate Disodium 5’ - Guanylate
E631 E627

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 I+G

x200
Stronger flavor
Tapioca starch Fermentation enhancement

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I+G
&
MSG
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BROTH MIX POWDER
4% pork bone broth

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 MSG PROPERTIES
Structure Properties ‘Umami’ Raw materials Production process Quality control
 Molecular mass 169.11 g/mol
Density 26.2 g/cm3

Melting point 225oC

Appearance White crystalline powder

-8oC Pentahydrate

Scent Pentone like odor

Solubility

P H YS I C A L P RO P E RT I ES
Highly soluble Insoluble in common
in water organic solvents
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 CHEMICAL PROPERTIES

Non- hygroscopic 6.7 to 7.2

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Highly stable at high temperature Release oxides of Nitrogen and Sodium

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 MSG ‘UMAMI’
Structure Properties ‘Umami’ Raw materials Production process Quality control
MSG group 24
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TA S T E M Y SKIN
‘Umami’ at home
Graph 1: Level of glutamate in tomato Graph 2: Levels of glutamic acid found in the
outer and inner parts of the tomato

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 MSG RAW MATERIALS
Structure Properties ‘Umami’ Raw materials Production process Quality control
RAW MATERIAL FOR HYDROLYSIS

Seaweed or Konbu MSG group 29

RAW MATERIAL FOR FERMENTATION

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 Nutritional value per 100 g (3.5 oz):
Sugar cane and molar masses Sugar : 74 gram with (~12% of glucose)

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Modified Corn Starch or Corn Fermentation
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Cassava
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? MSG is a pure-plant substances or
derivatives from plants

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 Materials For Bacterial fermentation

Solubility : easily dissolved in water

UREA
Needed as bacterial nutrient source

Solubility : easily dissolved in water

Use in the neutralizing process and the
NaOH forming process of MSG, which reacts with
the Glutamic Acid.

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Oleic acid

• Negatively affect the organoleptic stability of product during aging.

• Fatty acids are essential elements in yeast metabolism.
• Long chain unsaturated fatty acids are used to create other lipids such as sterols in cellular
membranes.
• Instead of supplying fatty acids to the wort itself, brewers will promote synthesis of these fatty acids
by generous aeration.

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 PRODUCTION
MSG PROCESS
Structure Properties ‘Umami’ Raw materials Production process Quality control
 WAYS TO OBTAIN MSG

HYDROLYSIS OF PROTEIN SYNTHESIS FROM

USING HYDROCHLORIC ACRYLONITRILE
ACID

BACTERIAL
FERMENTATION

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 HYDROLYSIS OF
PROTEIN USING
HYDROCHLORIC ACID

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MSG group 40
SYNTHESIS FROM ACRYLONITRILE
BACTERIAL FERMENTATION
PRODUCTION PROCESS OF MSG
Bacterial fermentation method
by Enzim , H2 SO4 , HCl ,...... STARCH HYDROLYSIS

• Species
• Environment
FERMENTATION • Conservation
• Domestication
• Fermentation
• Preparation of fermentation solution
Seperate axid glutamic from
ION EXCHANGE • Resin handling
fermentation compounds
• Ion exchange

NEUTRALIZATION
• Acidification
Potassium glumatic production PURIFICATION • Crystallization

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 SOME TYPE OF FERMENTATION

Batch Fermentation
Anaerobic Fermentation

Surface Fermentations
Continuous Fermentation
Submerged Fermentations

Solid Substrate/State Fermentation

Fed Batch Fermentation

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 Batch fermentation
• All nutrients are provided at the
beginning of the cultivation.
• During the entire bioprocess, no
additional nutrients are added – it
is a closed system. The bioprocess
then lasts until the nutrients are
consumed.
Fed-batch fermentation
• Keeping nutrients from
becoming a limiting factor is to
constantly supply them during
cultivation.
Continuous fermentation
• After a batch growth phase, an
equilibrium is established with
respect to a particular component.
• Under these conditions, as much
fresh culture medium is added, as it
is removed.
Three most types of continuous culture
 Chemostat
 Turbidostat
 Perfusion
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 Batch & fed-batch fermentation Continuous fermentation
• Structure is simple. • Complex.

• The cultivation is terminated for a short period. • A long period.

• Contaminated bacteria is less. • Contaminated bacteria is more.

• The concentration of L-glutamic acid is increased • The concentration of L-glutamic acid is decreased
over time. over time.

• The productivity and yield there of are
decreased.
• It is difficult to maintain stably high yield and
high productivity for a long time.
• The productivity and yield thereof are increased.
• Stably high yield and high productivity for a long
time.

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Purpose
The hydrolysis process is the first stage of the MSG production
The purpose of this stage is to facilitate starch hydrolysis reaction into
fermentable carbohydrates, mostly the glucose

(C6H10O5)n ------> nC6H12O6

Enzyme

3 methods of hydrolyze starch H2SO4

HCl
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• Starch hydrolyzed by enzyme
Using α-amylase, β-amylase of germinated seeds or mold to hydrolyze starch
into smaller sugars

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 Advantages Disadvantages

• Not using chemicals or acid durable • Unable to completely saccharify

equipments starch, mostly at the state of dextrin,
which makes bacteria difficult to
• Non-toxic fermentate the MSG

• Take too much time to saccharify

starch

• Sugar content after saccharification

is low so we have to use big, bulky
machine

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• Starch hydrolyzed by HCl
This method has the disadvantage of using equipments with acid at high
temperature and high pressure and when neutralizing acid it has to use Na2CO3
creates certain amount of salt
2HCl + Na2CO3 ------> 2NaCl + CO2 + H2O
Recently the HCl method has been more favored due to its high efficiency and
short amount of time to hydrolyze starch although it produce an amount of NaCl
affects the fermentation
N(C6H10O5)n + nH2O ----HCl-----> nC6H12O6

Starch → Water and HCl → Hydrolysis → Neutralization → Color removal →

Glucose solution

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• Starch hydrolyzed by H2SO4

This method has basic pros and cons are:

After hydrolysis the acid neutralization doesn’t need Na2CO3 or NaOH but
CaO with cheaper price.
On the other hand, products of neutralization reaction create precipitate:

CaO + H2SO4 ------> CaSO4↓ + H2O

The efficiency of this method is lower than HCl method so in practice we

usually choose HCl method

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FERMENTATION
1. SPECIES

Species Genus

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 Content of
Productivity
Organism (%)
A.glutamic
(mg/ml)

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FERMENTATION
2. ENVIRONMENT

• Alcoholic fermentation-when a sugar is converted to alcohol and carbon dioxide. This is how
beer, wine and other alcoholic drinks are made.
• Acetic acid fermentation-follows alcoholic fermentation and results in acetic acid and carbon
dioxide. This is how vinegars are made.
• Lactic acid fermentation-a bacteria converts a sugar into lactic acid. This is how kimchi and
yogurt are made.

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FERMENTATION

3. CONSERVATION

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FERMENTATION
4. DOMESTICATION

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FERMENTATION
5. FERMENTATION

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 ION EXCHANGE

Seperating acid glutamic in fermentation solution

• Absorbtion process:

• Seperating process:

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 ION EXCHANGE RESIN PROCESS
Preparation the solution
Fermentation solution ( D= 40 g/l),
density high  high loss
• Mixing the solution with cold
water
 D = 18 – 20 g/l (suitable)
• The solution after fermentation :
pH = 6 -7  acid glutamic : polarity
 resin: no absorbtion.
+ pH = 5 - 5.5  acid glutamic : non
polarity  resin: absorbtion.
Using HCl change solution pH = 5- 5.5
Resin handling
Resin is unable to absorbing 
regeneration
• Washing water in 1h  pH = 8-9
 removing waste water 
washing again  pH = 7 
regeneration.
+ Regeneration : Using acid 
pH = 2 - 2.5
+ Washing (40-60 mins) : acid :
regeneration  cold water wash 
pH = 3  Ion exchange.
Ion exchange
• Exchange washing : Resin
settle, add water to wash
( release waste water)
• Temperature keeping : add
hot water to supply heat for
resin.
Waste water : 48% stop.
Adding 5% NaOH to separate.
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 NEUTRALIZATION

Main purpose of step: transforming Acid Glutamic to Monosodium Glutamate.

C5 H9 NO4 + Na 2 CO3 → C5 H8 NO4 Na + CO2 + H2 O

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 Neutralization tank 1
Heat up to 70oC. Stirring in 1 After neutralize to
Then stirring slowly hour pH = 6.5-6.8, compressing
the mixture.

𝑁𝑎 2 𝐶𝑂 3
𝑁𝑎 2 𝑆
𝑁𝑎 2 𝐶𝑂 3
Activated
𝐶5 𝐻 9 𝑁𝑂4 coal Phase 2
Phase 1
Water

Phase 1 Phase 2 Phase 3

When adding Sodium sunfua, reactions occurs:

• FeCl2 + Na2 S → FeS ↓ +2NaCl
• Fe(OH)2 + Na2 S → FeS ↓ +2NaOH
• C5 H9 NO4 + Na2 S → 2C5 H8 NO4 Na + H2 S ↑
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 Neutralization tank 2
• Temperature: 50-60oC
• pH = 6.5-6.8

Phase 3 after compressed 1.

2. Activated coal

Natri sunfua (Na2 S) 3.

Main purpose: decolorise the mixture after being compressed.

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OUTPUT STANDARD

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 Mechanism of MSG concentration
In concentrating process
Polymeric bonds creation.

In low concentration
MSG molecule is interleaved with water molecule

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 Concentration process
Adding crystalite
• When concentration of solution reach 31.5 -
32oBe, adding crystalite (7% of input).
Centrifuge
When centrifuging, use a little warm, clean
water, lightly spray the MSG to attached to the
crystal, making the crystal shiny.

01 02 03 04 05

Concentration Raising crystallite Drying

• Thickness of MSG in tray is 2-3 cm.
• Adding to 80% of solution. • Adding 20% left.

• Heat up to 70oC. • Temp ≤ 80oC.

• When the crystalite has grown into a
desired crystal, stop concentrating and • When humidity ≤ 0.5%, end up dyring.
• Vacuum pressure: 600mmHg. bring itto centrifuge immidiately.
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Crystallization

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 MSG QUALITY CONTROL
Structure Properties ‘Umami’ Raw materials Production process Quality control
 STANDARD
Food additive - Monosodium L-glutamate

Amount of Chloride salt < 0.2% Moisture < 2%

Amount of MSG
≥ 99% Purity
Other?
compounds

Sensory characteristics Heavy metal < 1 mg/kg

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ARE THERE ANY OTHER AMINO ACIDS IN YOUR PRODUCT?

• Solvent Butanol/ Acetic acid / H2 O

4:1:5 400 ml : 100 ml : 500 ml

• Amino acid sample

100 mg AA : 10 ml H2 O

• Indicator Ninhydrin / Acetone

0.2 g AA : 100 ml H2 O

• TLC Plate

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Regular silica TLC plate
Shouldn’t
Because we only want
Glutamate

Cellulose TLC plate

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 DETERMINATION OF

MONOSODIUM GLUTAMATE
IN VARIOUS FOOD SAMPLES

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HPLC combine with Ultraviolet/ Diode Array detection
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MSG group 79
THANK YOU!