This thread is for MSG

[KG]

Monosodium glutamate
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This article is about monosodium glutamate as a food additive. For an overview of the chemistry of glutamic acid, see glutamic acid.
Monosodium glutamate

IUPAC name sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate
Identifiers
CAS number <142-47-2>
PubChem 85314
SMILES C(CC(=O)O)C(C(=O))N.
Properties
Molecular formula C5H8NNaO4
Molar mass 169.111
Appearance white crystalline powder
Melting point 225℃

Solubility in water very soluble in water
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references

Chemical structure of monosodium glutamateMonosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name: 2-aminopentanedioic acid. Also known as :2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or accent, is a sodium salt of glutamic acid. MSG is a food additive, popularly marketed as a "flavor enhancer".

It was discovered and patented in 1909 by Ajinomoto Corporation in Japan. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).