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MSG / Monosodium GlutamateMonosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. It has been classified by the U.S. Food and Drug Administration as generally recognized as safe (GRAS) and by the European Union as a food additive. MSG has the HS code 29224220 and the E number E621. The glutamate of MSG confers the same umami taste of glutamate from other foods, being chemically identical. Industrial food manufacturers market and use MSG as a flavor enhancer because it balances, blends and rounds the total perception of other tastes. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Ac'cent.

Usage
Pure MSG does not have a pleasant taste until it is combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing and rounding the overall taste of certain dishes. MSG mixes well with meat, fish, poultry, many vegetables, sauces, soups and marinades, and increases the overall preference of certain foods like beef consomme. But like other basic tastes except sucrose, MSG improves the pleasantness only in the right concentration.

FructoseFructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a component of sucrose.

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Anticaking


Citric Acid


Cocoa Powder


Corn Starch


Dextrose


Fructose


Glucose


MSG


Sodium Citrate


Anticaking


Citric Acid