MSG Production Cost Analysis 2020
Monosodium glutamate or MSG, which is also known as sodium glutamate, is basically a sodium salt of glutamic acid. MSG was first prepared in the year 1908 by the Japanese biochemist, Kikunae Ikeda, who was trying to isolate and duplicate the taste of savoury kombu, which is an edible seaweed used as a base for several Japanese soups. It is one of the most abundant non-essential amino acids found in nature. The melting point of this acid is about 232 °C (450 °F; 505 K) while the molar mass of this chemical is about 169.111 g/mol (anhydrous) and 187.127 g/mol ( as monohydrate)
MSG is utilised in cooking as a flavour enhancer with an umami taste, which intensifies the meaty, savoury flavour of food, as naturally occurring glutamate does in cooking, for example, in stews and meat soups. MSG balances, blends, and even rounds the perception of other tastes. It is generally found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, and savoury snacks, among others. The European Union classifies MSG as a food additive permitted in certain foods, which is subject to its quantitative limits.
Procurement Resource provides an in-depth cost analysis of MSG production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).