Originally the amino acid itself was considered to be used as a flavor enhancer, but MSG was determined to have better water solubility. Why is that the case?

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Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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  1. Originally the amino acid itself was considered to be used as a flavor enhancer, but MSG was determined to have better water solubility. Why is that the case?
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Monosodium glutamate (MSG) is the sodium salt of the common amino acid glutamic acid. Glutamic acid is naturally present in our bodies, and in many foods and food additives.

MSG is freely soluble in water, but it is not hygroscopic and is insoluble in common organic solvents (such as ether). It is generally stable under food-processing conditions.

MSG is made of a positive sodium ion (Na+) and a negative glutamate ion, which has the molecular formula (C5H8NO4). Polar water interacts with these oppositely charged ions to dissolve the MSG. Salt—sodium chloride is an ionic compound.

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