• Product Name:Monosodium glutamate
  • Molecular Formula:C5H8NNaO4
  • Purity:99%
  • Molecular Weight:169.113

Product Details;

CasNo: 142-47-2

Molecular Formula: C5H8NNaO4

Appearance: White or off-white crystalline powder with a slight peptone-like odor

Buy Reliable Quality Monosodium glutamate 142-47-2 Customized Supply

Technical Data Sheet:
As an AI language model, I don't have real-time access to specific technical data sheets. However, here are some general properties of MSG:

Chemical Formula: C5H8NNaO4
Molecular Weight: 169.11 g/mol
CAS Number: 6106-04-3
Appearance: White crystalline powder
Solubility: Highly soluble in water
pH (1% solution): 6.7-7.2
Melting Point: 232-236°C
Density: 1.66 g/cm³



  1. Flavor Enhancer: MSG is known for its ability to enhance the umami flavor in foods. Umami is considered the fifth basic taste, contributing to a savory, meaty, or brothy taste sensation.
  2. Versatility: MSG can be used in a wide range of food products, including soups, sauces, marinades, snacks, processed meats, seasonings, and pre-packaged foods.
  3. Stability: It is stable under various processing conditions, such as heat, acidity, and freezing, making it suitable for different cooking methods and food applications.
  4. Synergistic Effect: MSG can enhance and synergize with other flavors, allowing for a more balanced and robust taste profile in food preparations.

Packaging 1kg-15kg packing 2 PE bag inside + 1 foil bag outside in carton
25kg-50kg packing 2 PE bag inside + 1 foil bag outside in drum
Other packing Customized packing
Drum Size D38cm*H60cm or customized, 25 kg/ drum
Shipping 1-50kg International Express Fast and convenient Door to Door
50-500kg Air Transportation Fast and cheap To Air Port
Above 500kg Sea Transportation Cheap and convenient To Port

Monosodium glutamate(Cas 142-47-2) Usage


Monosodium glutamate (MSG) is a widely utilized flavor enhancer in the food industry, appreciated for its ability to intensify umami taste and improve the overall flavor quality of dishes and processed foods. While it has been the subject of scrutiny, scientific research supports its safety when consumed in moderation, making it a valuable ingredient in culinary applications.
Ready-to-Eat Meals Pre-packaged meals, instant noodles, and frozen dinners frequently contain MSG to enhance flavor and provide a more satisfying eating experience. It helps to elevate the taste of convenience foods.
Seasonings and Condiments MSG is a common ingredient in various seasonings, bouillon cubes, and condiments such as soy sauce, salad dressings, and BBQ sauces. It contributes to enriching the taste profile of these products.
Restaurant and Home Cooking MSG is commonly used in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes, to enhance umami flavor. It can be added directly to cooking ingredients or sprinkled on food as a seasoning.
Flavor Enhancement MSG is renowned for its ability to enhance the savory taste of foods, known as umami. It works by stimulating taste receptors on the tongue, thereby intensifying the overall flavor profile of dishes.

Regulatory Status

GRAS listed. Accepted in Europe for use as a food additive in certain applications. Included in the FDA Inactive Ingredients Database (oral syrup). Included in nonparenteral medicines licensed in the UK. Included in subcutaneous vaccine injections.

Who Evaluation

Evaluation year: 1987


142-47-2 Relevant articles

Enzyme-Catalyzed Organic Synthesis: Electrochemical Regeneration of NAD(P)H from NAD(P) Using Methyl Viologen and Flavoenzymes

DiCosimo, Robert,Wong, Chi-Huey,Daniels, Lacy,Whitesides, George M.

, p. 4622 - 4623 (1981)

A procedure for enzyme-catalyzed organic...

Reconsidering the effects of monosodium glutamate: A literature review

Matthew Freeman CNP, MPH

, Journal of the American Academy of Nurse Practitioners, Volume18, Issue10 October 2006 Pages 482-486

This article reviews the literature from the past 40 years of research related to monosodium glutamate (MSG) and its ability to trigger a migraine headache, induce an asthma exacerbation, or evoke a constellation of symptoms described as the “Chinese restaurant syndrome.”

Process for chemical reaction of amino acids and amides yielding selective conversion products


Page 7-8, (2008/06/13)

The invention relates to processes for c...

142-47-2 Process route

L-Pyroglutamic acid

L-Pyroglutamic acid

glutamic acid sodium salt

glutamic acid sodium salt

Conditions Yield
With sodium hydroxide; hydrogen; 5% activated charcoal-supported ruthenium catalyst; In water; at 150 ℃; for 2h; under 103432 Torr;


glutamic acid sodium salt

glutamic acid sodium salt

Conditions Yield
In aq. phosphate buffer; Irradiation;

142-47-2 Upstream products

  • 98-79-3

    L-Pyroglutamic acid

  • 305-72-6

    α-ketoglutaric acid disodium salt

  • 22202-68-2

    α-ketoglutaric acid sodium salt

142-47-2 Downstream products

  • 23356-96-9


  • 17342-08-4


  • 28874-51-3

    sodium L-pyroglutamate

  • 486455-65-6

    N-2-ethylhexanoyl-L-glutamic acid N,N'-(dibutylamide)

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