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Food Additive 99% 90% 80% MSG Sodium Glutamate Cas No:142-47-2US$ 1,000 - 1,300MOQ: 1 Kilogram -
Food Additive Sodium Glutamate 205-538-1US$ 1,000 - 1,300MOQ: 1 Kilogram
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Factory Directly MSG Monosodium Glutamate 205-538-1US$ 1,000 - 1,300MOQ: 1 Kilogram
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Factory Directly Monosodium Glutamate CAS 142-47-2US$ 1,000 - 1,300MOQ: 1 Kilogram
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Factory Directly Lowest Mono Sodium Glutamate 99% PriceUS$ 1,000 - 1,300MOQ: 1 Kilogram
Factory sales MSG Sodium glutamate 142-47-2
Commodity:sodium glutamate
1) Raw material: white rice and corn
2) Purity: 99%, 90%, 80% or as customer's request
3) Sizes: 6-120 mesh
4) Crystal shape: uniformity
5) Crystal color: white and bright
Product Description
1.1 : Molecular Formula : C5H8NNaO4. H2O
1.2 : CAS No. : 6106-04-3,142-47-2,EINECS No.:205-538-1
1.3 : Molecular Weight : 187.13
1.4 : HS code : 29224220
Product complies with the GB/T 8967-2007/FCCIV grade
Function of Monosodium Glutamate( MSG ) sodium hydrogen glutamate :
Monosodium Glutamate, commonly known as MSG and also called Sodium Glutamate, is a sodium salt of an amino acid (L-glutamic acid).
Monosodium Glutamate is used to intensify flavors of foods and produced by a bacterial fermentation process with starch or molasses. It is not only a direct taste enhancer but also a complex flavor enhancer for gravies, meats, poultry, sauces.
Storage of Monosodium Glutamate( MSG ) sodium hydrogen glutamate :
Store in cool and dry place; keep out of direct sunlight.
Preserve in tight containers at controlled room temperature.
The specification of sodium glutamate ( MSG ) sodium hydrogen glutamate :
Item | Limit | Test result |
Material | Cornstarch | Cornstarch |
Appearance | White or colorless crystal | Passed |
Assay(%) | ≥99.0 | 99.10 |
State of solution (transmittance) (%) | ≥98.0 | 98.50 |
Chloride(cl-) (%) | ≤0.1 | 0.10 |
Sulfate(so42-)(%) | ≤0.05 | 0.04 |
Iron(Fe) mg/kg | ≤5 | 4.15 |
Heavy metals(pb2+) mg/kg | ≤1 | 0.95 |
Arsenic(AS2O3) mg/kg | ≤0.5 | 0.5 |
Loss on drying (%) | ≤0.5 | 0.21 |
Specific rotation[α]D20 | +24.8°~+25.3° | 25.0° |
Total coliforms | <3 | 2.5 |
Salmonella | / | / |
Yeast and mold | <10 | 9.0 |
Thermophiles | / | / |
Brix | / | / |
PH | 6.7~7.2 | 7.0 |
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