Monosodium glutamate

Monosodium glutamate (CAS 142-47-2), commonly known as MSG or E621, is the sodium salt of glutamic acid produced through fermentation for use as a flavor enhancer in food manufacturing.

It amplifies savory, umami taste profiles, allowing formulators to reduce sodium content while maintaining or improving perceived flavor intensity. MSG is a primary seasoning ingredient in processed foods.

It is used in instant noodles, soups, snack seasonings, sauces, and ready meals, where it boosts palatability at low use levels. In meat processing and marinades, it enhances savory depth.

It also helps mask off-notes from preservation ingredients. Personal care formulators incorporate sodium glutamate as a humectant and buffering agent in skin conditioning products.

Its moisture-retention function supports formulation stability. It also serves as a pH buffer in fermentation media and certain food processing applications requiring controlled acidity.

MSG is supplied as a white crystalline powder or fine granules, with particle size variants available to suit different blending and dissolution requirements for various industries.

Standard commercial grades include food-grade and FCC-compliant specifications, with purity typically at 99% or higher. Bulk supply is available in bags and supersacks.

Some suppliers offer technical-grade material for non-food industrial applications. This versatile chemical remains a staple in global food production and industrial chemical formulation.