Because the polyacrylic fiber industry was developed in Japan in the mid-1950s, acrylonitrile was used as a starting material to synthesize E621.Ĭurrently, most of the global production is carried out by bacterial fermentation (a process similar to the production of vinegar or yogurt). As the demand for E621 increased, other methods such as chemical synthesis and fermentation were evaluated. Wheat gluten was originally used for hydrolysis because it contains a very high percentage. Direct chemical synthesis with acrylonitrile (1962-1973)īacterial fermentation is the current method employed to produce glutamic acid.Hydrolysis of plant proteins with hydrochloric acid to break peptide bonds (1909-1962).Kikunae Ikeda isolated glutamic acid in 1908 from kombu seaweed ( Laminaria japonica) by extraction and crystallization in water. In the presence of sugars and at very high temperatures, it produces the Maillard reaction (browning reaction). E621 does not decompose during cooking and, like other amino acids. It is generally stable under food processing conditions. In solution it dissociates into glutamate ions and sodium ions, is not hygroscopic and is insoluble in organic solvents. E621 generally crystallizes with one water molecule (monohydrate). Its melting point could not be determined because it decomposes at 225 ✬ and has a density of 2.1 g/cm 3. It has a molecular mass of 169.111 g/mol. It is very soluble in water (solubility greater than 100 g/L). It is a white or dirty gray crystalline solid, odorless (odorless). Moreover, as it is a sodium salt, one of the acid groups is ionized.Į621 (sodium glutamate) LPUQAYUQRXPFSQ-DFWYDOINSA-M 3D Structure In addition, at the other end of the molecule (carbon chain) it has another acid group -C OO H. Since it is an amino acid, it has the corresponding functional groups – N H 2and -C OO H. Chemical structureĮ621 has the molecular formula C 5H 8NNaO 4. The systematic name of the IUPAC for E621 is sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate, or also: sodium salt of L-glutamic acid. It is mainly used as a food additive to enhance flavors, as it highlights, combines and balances the character of other flavors. He named this taste umami (sometimes known as the fifth taste). Kikunae Ikeda (1864-193) isolated this compound from a seaweed in 1908 as a new taste substance. L-glutamic acid is one of the most numerous non-essential amino acids in nature. E621, or sodium glutamate or monosodium glutamate (MSG), is the sodium salt of L-glutamic acid.
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