Determination of Additives - Monosodium Glutamate (MSG) Analysis

Monosodium glutamate (MSG) is a flavor enhancer commonly added to canned vegetables, soups, and processed meats. The US Food and Drug Administration (FDA) has classified this additive as a generally safe food ingredient. However, its use remains controversial. However, researchers found no conclusive evidence of a link between monosodium glutamate and symptoms. Symptoms are usually mild and do not require treatment.

Monosodium glutamate (E621) is a common food additive used to enhance flavor in foods. It is derived from the amino acid glutamate, or glutamic acid, one of the most abundant amino acids in nature. Glutamic acid is a non-essential amino acid, meaning the body can produce this compound and it has various functions within the body . Chemically, it is a white crystalline powder similar to table salt or sugar. It combines sodium and glutamic acid, known as sodium salt.

The glutamic acid found in monosodium glutamate is made by fermenting starches, but there is no chemical difference between the glutamic acid in monosodium glutamate and the glutamic acid in natural foods. Monosodium glutamate enhances the umami flavor of foods. Umami is the fifth basic taste, along with salty, sour, bitter and sweet. This additive is popular in Asian cuisine.

Analysis studies carried out in our organization are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also additives determination - monosodium glutamate (MSG) analysis services.