|Place of Origin:||CHINA|
|Model Number:||Healthy Food Additives-23|
|Minimum Order Quantity:||25KG|
|Packaging Details:||Aluminum foil bag, fiber can, kraft paper bag|
|Delivery Time:||within 7 days|
|Payment Terms:||T/T, Western Union|
healthy food facts,
common food additives
DL-monosodium glutamate CAS 32221-81-1 Sodium 5-oxido-5-oxonorvaline,Healthy Food Additives
Monosodium glutamate (MSG) is used as a flavor enhancer in food preparation to increase its palatability and the MSG consumption is growing worldwide with average daily intake estimated as 3-4 g/day. The Food and Drug Administration (FDA) has determined MSG as safe for the general population and accordingly stated that an Acceptable Daily Intake (ADI) is not specified. However, recent studies support the hypothesis that MSG consumption may be associated with overweight, the metabolic syndrome, or arterial hypertension albeit these conclusions remain debated . No data are available on the effects of MSG on the urinary apparatus and kidney function in humans. Of note, chronic oral MSG intake in rats leads to changes in antioxidant systems and renal markers including lipid peroxidation byproducts , in agreement with what observed in rats injected with MSG . Moreover, dietary MSG increases the urinary pH in rats and alkaline urine may influence the kidney capacity to secrete or reabsorb metabolites that contribute to stone formation, as in the case of calcium phosphate products. Based on these observations we hypothesized that chronic oral MSG consumption may increase the risk of renal stone formation and renal function impairment and the aim of the present study is to investigate the nephrological effects of long-term oral MSG consumption in rats.
|Appearance||White columnar crystals|
|Melting point ℃||232|
1) The safety of manufactured Monosodium glutamate(MSG) has been questioned for the last several decades.
2) Monosodium glutamate (MSG) is a flavor enhancer that is the sodium salt of glutamic acid, an amino acid. It is a white crystal that is readily soluble in water. It intensifies and enhances flavor but does not contribute a flavor of its own. It may be present as one of the amino acids or in a free form, which is how it effectively enhances the flavor of foods. It is produced through a fermentation process of molasses. It is used at 0.1–1.0% in meats, soups, and sauces.
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