Sodium glutamate or mono sodium glutamate is the sodium salt of glutamic acid, which is one of the naturally occurring, non-essential amino acids. This chemical compound has been found safe and accepted by the US Food and Drug Administration (FDA) and has been found suitable for use as a food additive in European Union countries. In the food industry, mono sodium glutamate is generally used as a flavor enhancer because it balances and combines the general perception of other flavors.

Mono sodium glutamate also adds a distinct taste to foodstuffs, which is scientifically defined as the fifth flavor, called umami. This flavor is bitter, sweet, salty and sour as well as a different flavor and is the main component of glutamate protein.

Glutamic acid is a chemical substance abundant in all living organisms, including humans, and is one of the amino acids 20 that make up the human structure. Protein-rich meat, milk, fish and some vegetables naturally contain high amounts of glutamate. Mono sodium glutamate, the sodium salt of glutamic acid, is not different from glutamate in terms of the process in the organism.

The amount of mono sodium glutamate used in food products is between 1 and 8 per thousand of food. This amount corresponds to the level of glutamate naturally found in foods.

Monochromatic sodium glutamate analyzes are performed in authorized laboratories using High Performance Liquid Chromatography (HPLC) device within the scope of chemical tests. The HPLC method, which is a highly sensitive method, provides highly accurate results in the separation of non-volatile or easily degradable compounds at temperature. In these analyzes, the standards published by domestic and foreign organizations and the test methods and test criteria accepted worldwide are followed and reliable and impartial service is provided in laboratories.