The chemical name of MSG is bran sodium (MONOSODIUM GLUTAMATE), due to a strong flavor, the world in general as food processing and food flavoring purposes, and to become one of the important people's livelihood necessities.
MSG is the sodium salt of glutamic acid, called glutamic acid, is a useful body of amino acids. AD 1866 German (RITTHAUSEN) PhD research gluten from decomposition, first discovered sodium bran. After 42 years, beginning by Dr. Ikeda of Japan to continue to study successfully tested in 1908, the franchise, the same year by the German GROF's, although its use of raw cheese, and then the joint research results, that in addition to gluten, cheese, where containing protein rich meat such as beef, fish, soy, etc., can distill MSG.
Sodium bran become industrial products, after starting hormone Corporation formerly Suzuki store that Ajinomoto, its production of MSG to Ajinomoto names began to come, so far, 80 years of history. Initially prime Ajinomoto of Japan use wheat as raw materials, manufacture of protein decomposition method, although this method of manufacturing continued for half a century, until 1956, Japan Concord invention 酦 MSG after fermentation method of manufacturing the world including China manufacturing MSG countries also have to catch up, so the old protein decomposition declared eliminated. There are two forms of sodium bran. Sodium bran and other amino acids may be bonded to form as part of the protein to be in a free form bran sodium patterns in plant and animal tissues found in the food becomes tasty and unacceptable part. Contain high levels of sodium in foods gluten free state --- such as cheese and ripe tomatoes, are often selected to serve as special and pleasing taste.