MSG is a food seasoning commonly used in our lives, it is mainly used to increase the umami of dishes. But many people think that putting MSG in a dish will affect our health, in fact it is not. Monosodium glutamate is just a seasoning. It will not affect the body when used reasonably. All seasonings are eaten according to reasonable standards and there will be no problems.

The original monosodium glutamate was purified from hydrolyzed protein. Modern industrial production is obtained by fermentation of a kind of bacteria that is good at secreting glutamic acid.The raw materials for fermentation can use starch, sugar beet, sugar cane or even waste molasses, which greatly reduces the production cost. This process is similar to the production of wine, vinegar and soy sauce.

Sodium glutamate, also known as MSG or monosodium glutamate, is a sodium salt of glutamic acid and belongs to one of the most abundant non-essential amino acids formed naturally. Sodium glutamate is a flavor enhancer. It can balance, blend and enrich the overall sense of other tastes. The appearance of monosodium glutamate has a history of more than 100 years. At present, sugar and honey are used as raw materials to produce monosodium glutamate in foreign countries. In our country, monosodium glutamate is produced using grain crops such as corn or rice.

Freshness is the first pursuit when people cook. Therefore, MSG, a convenient and obviously fresh seasoning, has become a must-have in every kitchen.