Monosodium glutamate

Monosodium glutamate is a monosodium salt of glutamic acid (one of the amino acids), which enhances the taste of dishes. It is a white crystalline powder, highly soluble in water. Monosodium glutamate is used as an intensifier that enhances the taste of the main natural product in the preparation of dishes from meat, fish, poultry, vegetables, legumes, in the production of concentrates of soups, sauces, canned food, enhancing their natural taste characteristics. The specific “meaty” taste of monosodium glutamate is felt already at a concentration of only 0.03%. In the production of sausages and semi-finished products, monosodium glutamate is added to the cutter or mixer simultaneously with salt and spices when preparing minced meat. The salt dosage is usually reduced by 10%. To make pork, beef, lamb and horse meat products, monosodium glutamate is added to the injection brine; when producing casing ham - into a mixer or massager.

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