| Identification | More | [Name]
L-(+)Sodium glutamate | [CAS]
142-47-2 | [Synonyms]
FEMA 2756
GLUTAMIC ACID SODIUM SALT
L-2-AMINOPENTANEDIOIC ACID MONOSODIUM SALT
L-ALPHA-AMINOGLUTARIC ACID MONOSODIUM SALT
L-GLUTAMIC ACID MONOSODIUM SALT
L-GLUTAMIC ACID SODIUM SALT
l-(+)sodium glutamate
MONOSODIUM GLUTAMATE
MONOSODIUM GLUTAMATE MONOSODIUM SALT
MONOSODIUM L-GLUTAMATE
MSG
(S)-2-AMINOPENTANEDIOIC ACID, MONOSODIUM
[S]-2-AMINOPENTANEDIOIC ACID MONOSODIUM SALT
SODIUM ACID GLUTAMATE
SODIUM GLUTAMATE
sodium hydrogen glutamate
SODIUM L-GLUTAMATE
ajinomoto
alpha-monosodiumglutamate
chineseseasoning | [EINECS(EC#)]
205-538-1 | [Molecular Formula]
C5H7NNa2O4 | [MDL Number]
MFCD00013074 | [Molecular Weight]
191.09 | [MOL File]
142-47-2.mol |
| Chemical Properties | Back Directory | [Melting point ]
232°C | [alpha ]
20 -3.5° (10% soln in 5° Bé HCl); D20 +25.16° (10g MSG/100ml 2N HCl) | [density ]
d20 (saturated water soln): 1.620 | [FEMA ]
2756 | [refractive index ]
25 ° (C=10, 2mol/L HCl) | [storage temp. ]
Keep in dark place,Inert atmosphere,Room temperature | [solubility ]
Soluble in water; sparingly soluble in ethanol (95%). | [form ]
powder
| [color ]
white to off-white
| [Odor]
bland peptone | [Water Solubility ]
>=10 g/100 mL at 20 ºC | [Merck ]
6254 | [Stability:]
Hygroscopic | [LogP]
-1.44 | [Uses]
sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action. | [CAS DataBase Reference]
142-47-2(CAS DataBase Reference) | [EPA Substance Registry System]
142-47-2(EPA Substance) |
| Safety Data | Back Directory | [Risk Statements ]
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed . | [WGK Germany ]
2
| [RTECS ]
MA1578000
| [TSCA ]
Yes | [HS Code ]
29224999 | [Safety Profile]
Moderately toxic by
intravenous route. Mildly toxic by ingestion
and other routes. An experimental
teratogen. Other experimental reproductive effects. Human systemic effects by ingestion
and intravenous routes: somnolence,
hallucinations and distorted perceptions,
headache, dyspnea, nausea or vomiting,
dermatitis. The cause of "Chnese restaurant
syndrome." When heated to decomposition
it emits toxic fumes of NOx and Na2O. | [Hazardous Substances Data]
142-47-2(Hazardous Substances Data) | [Toxicity]
LD50 i.g. in mice: 19.9 g/kg (Eka) |
| Hazard Information | Back Directory | [General Description]
White or off-white crystalline powder with a slight peptone-like odor. pH (0.2% solution)7.0. | [Reactivity Profile]
MONOSODIUM GLUTAMATE(142-47-2) is an amide. Amides/imides react with azo and diazo compounds to generate toxic gases. Flammable gases are formed by the reaction of organic amides/imides with strong reducing agents. Amides are very weak bases (weaker than water). Imides are less basic yet and in fact react with strong bases to form salts. That is, they can react as acids. Mixing amides with dehydrating agents such as P2O5 or SOCl2 generates the corresponding nitrile. The combustion of these compounds generates mixed oxides of nitrogen (NOx). | [Air & Water Reactions]
Water soluble. | [Fire Hazard]
Flash point data are not available for this chemical, but MONOSODIUM GLUTAMATE is probably combustible. | [Chemical Properties]
Colorless powder | [Chemical Properties]
Monosodium glutamate occurs as white free-flowing crystals or a
crystalline powder. It is practically odorless and has a meat-like
taste. | [Chemical Properties]
Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have
either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this
compound refer to Burdock (1997) | [Occurrence]
Reported found in certain seaweeds including Laminaria japonica | [Definition]
ChEBI: An optically active form of monosodium glutamate having L-configuration. | [Preparation]
Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a
starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate
by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved,
packed and shipped | [Production Methods]
Monosodium glutamate is the monosodium salt of the naturally
occurring L-form of glutamic acid. It is commonly manufactured by
fermentation of carbohydrate sources such as sugar beet molasses.
In general, sugar beet products are used in Europe and the USA.
M
452 Monosodium Glutamate Other carbohydrate sources such as sugar cane and tapioca are used
in Asia. | [Pharmaceutical Applications]
Monosodium glutamate is used in oral pharmaceutical formulations
as a buffer and a flavor enhancer. For example, it is used with
sugar to improve the palatability of bitter-tasting drugs and can
reduce the metallic taste of iron-containing liquids. It has also been
used in subcutaneous live vaccine injections such as measles,
mumps, rubella and varicella-zoster live vaccine (ProQuad).
However, the most widespread use of monosodium glutamate is
as a flavor enhancer in food products. Typically, 0.2–0.9% is used in
normally salted foods, although products such as soy protein can
contain 10–30%. The use of monosodium glutamate in food
products has been controversial owing to the apparently high
number of adverse reactions attributed to the substance, which gives
rise to the so-called ‘Chinese Restaurant Syndrome’.
The current consensus is that there is no clinically compelling
evidence to suggest that monosodium glutamate may be harmful at
the current levels used in foods. | [Biochem/physiol Actions]
Monosodium glutamate?(MSG) is a food additive and an environmental agent, that can affect inflammation. | [Safety]
Monosodium glutamate is widely used in foods and oral
pharmaceutical formulations. It is generally regarded as moderately
toxic on ingestion or intravenous administration. Adverse effects
include somnolence, hallucinations and distorted perceptions,
headache, dyspnea, nausea or vomiting, and dermatitis. The lowest
lethal oral dose in humans is reported to be 43 mg/kg.The use of
monosodium glutamate in foods has been controversial due to the
so-called ‘Chinese Restaurant Syndrome’, although
it is generally regarded as safe at intake levels of up to 6 mg/kg bodyweight.In Europe, total glutamate intake from food ranges from
5–12 g/day.
There has been a report of a foreign body granuloma caused by
monosodium glutamate after a BCG vaccination. | [Environmental Fate]
MSG is a white, odorless powder with high water solubility. If
released into the air, it remains in the particulate phase until
removed by deposition. | [storage]
Aqueous solutions of monosodium glutamate may be sterilized by
autoclaving. Monosodium glutamate should be stored in a tight
container in a cool, dry place. | [Toxicity evaluation]
Although several mechanisms have been proposed to be
responsible for causing CRS, none has been extensively studied.
One hypothesis has been that the effects are due to an immediate
hypersensitivity reaction. Since no immunoglobulin E
(IgE)-mediated reaction has been documented, there is no
direct evidence that this is the case. Another hypothesis is that vitamin B6 deficiency plays a role in the response because the
symptoms were prevented by supplementing individuals with
the vitamin. Since glutamate can be converted to acetylcholine
by the tricarboxylic acid cycle, it has also been proposed that
the effects are due to an increase in acetylcholine levels. It has
been noted that after MSG ingestion, there is a decrease in the
levels of cholinesterase (the enzyme that breaks down acetylcholine).
Due to inadequate investigations, it is not currently
known if any or all of these mechanisms are responsible for
CRS. The neurotoxicity of MSG has only been demonstrated in
rodent species and rabbits after exposure to very large doses.
The neurotoxic effect has been attributed to excitotoxicity. | [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. |
| Questions And Answer | Back Directory | [Description]
L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter.
MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products.
| [References]
[1] Tetsuya Kawakita, L-Monosodium Glutamate (MSG), Kirk-Othmer Encyclopedia of Chemical Technology, 2000
[2] Leslie T. Webster and Charles S. Davidson, The effect of sodium glutamate on hepatic coma, The Journal of Clinical Investigation, 1956, vol. 35, 191-199
[3] DV Belsito, Safety Assessment of α-Amino Acids as Used in Cosmetics
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