monosodium glutamate

General Material Information

Preferred name	monosodium glutamate
Trivial Name	Monosodium glutamate
Short Description	MSG
Formula	C5 H9 N O4 Na
CAS Number	142-47-2
Deleted CAS Number	116268-41-8
FEMA Number	2756
ECHA Number	205-538-1
FDA UNII	C3C196L9FG
MDL	MFCD00150138
COE Number	11898
Bio Activity Summary	External link
NMR Predictor	External link
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	142-47-2 ; MONOSODIUM GLUTAMATE
Synonyms	glutacyl L- glutamic acid monosodium salt laevo- glutamic acid monosodium salt glutamic acid sodium salt DL- glutamic acid sodium salt glutamic acid, monosodium salt glutamic acid, sodium salt (1:1) glutamic acid, sodium salt(1:1) glutavene M.S.G. MSG pentanedioate, 2-amino-, hydrogen sodium salt (1:1:1) sodium 2-amino-4-carboxybutanoate sodium 2-amino-5-hydroxy-5-oxopentanoate sodium 2-ammoniopentanedioate sodium 2-azaniumylpentanedioate sodium 5-oxido-5-oxonorvaline sodium glutamate DL-mono sodium glutamate sodium hydrogen 2-aminopentanedioate (1:1:1) sodium hydrogen glutamate L-Glutamic acid, sodium salt (1:1) Glutamic acid, monosodium salt, L- L-Glutamic acid, monosodium salt RL 50 Accent Chinese seasoning Monosodium L-glutamate Vetsin Zest Glutamic acid monosodium salt L-Glutamic acid sodium salt Sodium L-glutamate L-Monosodium glutamate Ancoma Accent (food additive) E 621 NSC 135529 MSG (food additive) Glutalin Sodium monoglutamate Glutamate sodium Gluace S 1

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

	sodium 2-amino-5-hydroxy-5-oxopentanoate
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	142-47-2
Pubchem (cid):	23677676
Pubchem (sid):	134973227

Publications by Info
Monosodium Glutamate
Publications by PubMed
Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women.
Protective effects of N-acetylcysteine against monosodium glutamate-induced astrocytic cell death.
Persistent enhancement of ethanol drinking following a monosodium glutamate-substitution procedure in C57BL6/J and DBA/2J mice.
Dried bonito dashi: a preferred fish broth without postoral reward actions in mice.
To study the effect of monosodium glutamate on histomorphometry of cortex of kidney in adult albino rats.
Flavor preferences conditioned by oral monosodium glutamate in mice.
Flavor preferences conditioned by intragastric monosodium glutamate in mice.
Intragastric administration of glutamate increases REM sleep in rats.
Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording.
Application of Diet-derived Taste Active Components for Clinical Nutrition: Perspectives from Ancient AyurvedicMedical Science, Space Medicine, and Modern Clinical Nutrition.
Neonatal treatment with monosodium glutamate lastingly facilitates spreading depression in the rat cortex.
Long-term ingestion of monosodium L-glutamate did not induce obesity, dyslipidemia or insulin resistance: a two-generation study in mice.
Effect of flavor enhancers on the nutritional status of older persons.
Flavor preferences conditioned by postingestive effect of sucrose and porcine digestive peptides in postweaning pigs.
Restoration of brain antioxidant status by hydroalcoholic extract of Mimusops elengi flowers in rats treated with monosodium glutamate.
N-geranyl cyclopropyl-carboximide modulates salty and umami taste in humans and animal models.
No effects of monosodium glutamate consumption on the body weight or composition of adult rats and mice.
MSG intake and preference in mice are influenced by prior testing experience.
The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
Somatosensory factors in taste perception: effects of active tasting and solution temperature.
Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Sub-chronic concomitant ingestion of L-arginine and monosodium glutamate improves feed efficiency, lipid metabolism and antioxidant capacity in male Wistar rats.
Effect of monosodium glutamate on lipid peroxidation and certain antioxidant enzymes in cardiac tissue of alcoholic adult male mice.
Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality.
Pilot study on which foods should be avoided by patients with psoriasis.
Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.
Central representation of postingestive chemosensory cues in mice that lack the ability to taste.
Flavor preferences conditioned by post-oral infusion of monosodium glutamate in rats.
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Consumption of monosodium glutamate in relation to incidence of overweight in Chinese adults: China Health and Nutrition Survey (CHNS).
Effects of ad libitum ingestion of monosodium glutamate on weight gain in C57BL6/J mice.
Effects of monosodium glutamate supplementation on glutamine metabolism in adult rats.
The role of ascorbic acid and monosodium glutamate in thymocyte apoptosis.
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Glutamate. Its applications in food and contribution to health.
Brain-gut communication via vagus nerve modulates conditioned flavor preference.
Deciphering the MSG controversy.
The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice.
Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.
Sensory and receptor responses to umami: an overview of pioneering work.
Functional neuroimaging of umami taste: what makes umami pleasant?
Ascorbic acid modulates monosodium glutamate induced cytotoxicity in rat thymus.
No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss.
Saltiness enhancement by the characteristic flavor of dried bonito stock.
Conditioned flavor preference learning by intragastric administration of L-glutamate in rats.
Brain activation by umami substances via gustatory and visceral signaling pathways, and physiological significance.
Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste.
Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans.
Sources of umami taste in Cheddar and Swiss cheeses.
Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).
[Effects of food supplements on the safety and quality of seafoods].
Effect of monosodium glutamate on apoptosis and Bcl-2/Bax protein level in rat thymocyte culture.
Consensus meeting: monosodium glutamate - an update.
No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly.
Monosodium glutamate in its anhydrous and monohydrate form: differentiation by Raman spectroscopies and density functional calculations.
Monosodium glutamate-induced oxidative damage and genotoxicity in the rat: modulatory role of vitamin C, vitamin E and quercetin.
Taste quality of monascal adlay.
Effects of added glutamate on liking for novel food flavors.
Responses to di-sodium guanosine 5'-monophosphate and monosodium L-glutamate in taste receptor cells of rat fungiform papillae.
MSG. A common flavor enhancer.
Oral health, taste, and olfaction.
Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons.
Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study.
Peripheral glutamate receptors: molecular biology and role in taste sensation.
The representation of umami taste in the taste cortex.
Intensification of sensory properties of foods for the elderly.
Glutamate and the flavor of foods.
Portal hyperglutamatemia after dietary supplementation with monosodium glutamate in pigs.
Effects of monosodium glutamate on human food palatability.
The neurophysiology of taste and olfaction in primates, and umami flavor.
Flavor characteristics of glutathione in raw and cooked foodstuffs.
Stimulus specificity in flavor acceptance learning.
Are the tastes of polycose and monosodium glutamate unique?
Dietary preferences in early lactation cows as affected by primary tastes and some common feed flavors.
Evaluation of free D-glutamate in processed foods.
A report of the proceedings of an MSG workshop held August 1991.
Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.
Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
Parabrachial gustatory neural responses to monosodium glutamate ingested by awake rats.
MSG and hydrolyzed vegetable protein induced headache: review and case studies.
Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.
[Adverse reactions induced by food additives: sulfites].
Monosodium L-glutamate-induced asthma.
Synergistic effects of 5'-nucleotides on rat taste responses to various amino acids.
Flavor potentiators.
Flavor preferences in malnourished Mexican infants.
A flavor panel study of the application of monosodium glutamate to the flavor of pharmaceutical products.

Other Information

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
CHEMBL:	View
HMDB (The Human Metabolome Database):	Search
FooDB:	FDB010881
Export Tariff Code:	2922.42.0000
FDA Listing of Food Additive Status:	View
MedlinePlusSupp:	View
ChemSpider:	View
Wikipedia:	View
Formulations/Preparations: grades: technical, 99%; new drugs (nd); "food chemicals codex".

Suppliers

Ajinomoto USA	Anhui Haibei
BOC Sciences	Doug Jeffords Company
ECSA Chemicals	Glentham Life Sciences
Graham Chemical	Kraft Chemical
Penta International	Sinofi Food Ingredients
Tianjin Talent Chemical	Penta International Corporation

PhysChem Properties

Material listed in food chemical codex	No
Molecular weight	170.12030029297
Melting Point	230 to 232°C @ 760 mm Hg
Vapor Pressure	2.5E-5 mmHg @ 25 °C
Flash Point TCC Value	155.7 °C TCC
logP (o/w)	-1.435 est
Shelf life	12 months (or longer if stored properly.)
Storage notes	Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
ethyl alcohol, slightly	Yes
water, 1e+006 mg/L @ 25 °C (est)	Yes
water, 3.85E+05 mg/L @ 25 °C (exp)	Yes

Organoleptic Properties

Flavor Type: Salty
salty, meaty
General comment	Salty meaty

Potential Uses

Applications	flavor enhancers
Flavoring purposes	Chicken
Other purposes	Biological additives , Hair conditioning , Skin conditioning
Cosmetic purposes	Fragrance , Hair conditioning , Skin conditioning

Safety Information

Safety information

European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 16600 mg/kg Farmaco, Edizione Pratica. Vol. 27, Pg. 19, 1972. intraperitoneal-guinea pig LD50 15000 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 424, 1974. intravenous-human TDLo 714 ug/kg BEHAVIORAL: HEADACHE Science. Vol. 163, Pg. 826, 1969. oral-human TDLo 43 mg/kg GASTROINTESTINAL: NAUSEA OR VOMITING BEHAVIORAL: "HALLUCINATIONS, DISTORTED PERCEPTIONS" BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Hygiene and Sanitation Vol. 36(9), Pg. 364, 1971. oral-man TDLo 3571 ug/kg SKIN AND APPENDAGES (SKIN): "DERMATITIS, OTHER: AFTER SYSTEMIC EXPOSURE" Lancet. Vol. 1, Pg. 988, 1987. intraperitoneal-mouse LD50 3800 mg/kg Naunyn-Schmiedeberg's Archiv fuer Experimentelle Pathologie und Pharmakologie. Vol. 227, Pg. 214, 1955. intravenous-mouse LD50 30000 mg/kg FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 424, 1974. oral-mouse LD50 11400 mg/kg Naunyn-Schmiedeberg's Archiv fuer Experimentelle Pathologie und Pharmakologie. Vol. 227, Pg. 214, 1955. intraperitoneal-rat LD50 4253 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD BEHAVIORAL: TETANY Hoppe-Seyler's Zeitschrift fuer Physiologische Chemie. Vol. 300, Pg. 97, 1955. intravenous-rat LD50 3300 mg/kg AUTONOMIC NERVOUS SYSTEM: OTHER (DIRECT) PARASYMPATHOMIMETIC SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE BEHAVIORAL: ATAXIA Oyo Yakuri. Pharmacometrics. Vol. 15, Pg. 433, 1978.
Dermal Toxicity:
subcutaneous-cat LD50 8000 mg/kg Personal Communication from A.G. Ebert, International Glutamate Technical Committee, 85 Walnu St., Watertown, MA 02172, Nov. 19, 1973Vol. 19NOV1973 subcutaneous-mouse LD50 8200 mg/kg BEHAVIORAL: EXCITEMENT BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD Oyo Yakuri. Pharmacometrics. Vol. 15, Pg. 433, 1978. subcutaneous-rat LD50 5580 mg/kg LUNGS, THORAX, OR RESPIRATION: CYANOSIS BEHAVIORAL: ATAXIA BEHAVIORAL: TREMOR Oyo Yakuri. Pharmacometrics. Vol. 15, Pg. 433, 1978.
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor enhancers
Recommendation for monosodium glutamate usage levels up to:
	not for fragrance use.

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	61.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	1900.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	1.30000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	2900.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	4300.00000
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species
View page or View pdf

Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
View page or View pdf

Safety and efficacy of monosodium l-glutamate monohydrate produced by Corynebacterium glutamicum KCCM 80188 as a feed additive for all animal species
View page or View pdf

EPI System: View

ClinicalTrials.gov:search

Daily Med:search

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

Carcinogenic Potency Database:Search

EPA GENetic TOXicology:Search

EPA Substance Registry Services (TSCA):142-47-2

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry