How it's made MSG Monosodium Glutamate | the basic ingredient MSG UMAMMI

Summary

The video explores the production of monosodium glutamate (MSG), commonly known as micin, a popular flavor enhancer used in dishes like meatballs and chicken noodles. It addresses misconceptions about MSG being harmful, emphasizing its benefits and safety when consumed within limits. The process of making MSG involves fermenting molasses and tapioca flour with specific microorganisms, followed by crystallization and packaging. The video also clarifies that while some individuals may be sensitive to MSG, it is generally safe when consumed in moderation.

Takeaways

• 😀 MSG (Monosodium Glutamate), also known as micin, is a common flavoring used in various dishes like meatballs and chicken noodles.
• 😀 Many people associate MSG with harmful effects, such as decreased brain capacity, but glutamate, the key component in MSG, is naturally found in other foods like milk, eggs, and mushrooms.
• 😀 Glutamate plays a vital role in metabolism and energy production within the body.
• 😀 MSG is safe when consumed within the recommended threshold limit, which is 120 mg per kilogram of body weight per day.
• 😀 MSG is made from two primary ingredients: molasses (from sugar cane) and tapioca (cassava) flour.
• 😀 The process of making MSG starts with extracting molasses from sugar cane, which is rich in sugar, and tapioca flour, which provides starch.
• 😀 In the MSG factory, molasses and tapioca flour are mixed and fermented with the help of fermentative microorganisms to produce glutamic acid.
• 😀 The fermentation process lasts about two days, converting complex sugars into glutamate acids.
• 😀 The glutamic acid solution is concentrated, purified, neutralized, and crystallized to produce MSG granules.
• 😀 Research suggests that fewer than 1% of people are sensitive to MSG, and reactions are specific to certain individuals and foods.
• 😀 MSG is packaged and distributed in various forms, including plastic bottles and cardboard packaging, ready for consumption.

Q & A

What is monosodium glutamate (MSG), and how is it commonly used?

Monosodium glutamate (MSG) is a flavor enhancer commonly used in various dishes, such as meatballs and chicken noodles. It is known for improving the taste of food by adding a savory, umami flavor.

What is the common misconception about MSG and its effects on health?

Many people associate MSG with harmful effects, such as causing brain damage or decreased mental capacity. However, these concerns are largely unfounded, and MSG is considered safe in moderation.

Where can glutamate, the main component of MSG, be found naturally?

Glutamate can be found in natural foods such as milk, eggs, chicken, fish, and mushrooms. It is beneficial for metabolism and can serve as an energy source.

How is MSG produced, and what are the two main ingredients used?

MSG is produced through a fermentation process, using two main ingredients: molasses (from sugarcane) and tapioca flour (from cassava). These ingredients are combined and fermented to create glutamic acid, which is then processed into MSG.

What is molasses, and how is it involved in MSG production?

Molasses is a dark, concentrated liquid extracted from sugarcane during the sugar extraction process. It contains high sugar content and is a primary raw material in MSG production, where it is mixed with tapioca flour for fermentation.

What role do fermentative microbes play in the production of MSG?

Fermentative microbes are added during the fermentation process to convert the complex sugars from molasses into glutamic acid, which is the key ingredient in MSG production.

What happens during the fermentation process in MSG manufacturing?

During fermentation, the mixture of molasses and tapioca flour is stirred with fermentative microbes for approximately two days. These microbes convert the sugars into glutamic acid as the sugar content decreases.

How is glutamic acid concentrated and purified in MSG production?

After fermentation, the glutamic acid solution is concentrated by heating it in a tank to evaporate the water. This concentrated solution is then purified and neutralized through crystallization.

What is the final process in MSG production before packaging?

The final steps involve filtering and centrifuging the glutamic acid crystals to create uniform, granular MSG, which is then dried, packaged, and ready for distribution.

What is the safe consumption threshold for MSG, and how is it determined?

The safe threshold for MSG consumption is 120 mg per kilogram of body weight per day. For example, a person weighing 50 kg should not consume more than 6 grams (about 2 teaspoons) of MSG daily. Sensitivity to MSG is rare, affecting less than 1% of the population.