Shobana

Sodium L-glutamate (MSG) was found by Ikea in 1908 as a flavoring component, or sea tangle. This was the start of the later development of the amino acid industry. Initially, MSG was produced industrially by extraction from a protein hydroxylate, more specifically, first from wheat gluten hydroxylate with hydrochloric acid, and then from fat removed soybean hydroxylate or by conversion from pyrrolidone-5-carboxylic acid in beet molasses, for use as a seasoning agent. This latter process was not sufficient to meet the increasing demand because it involved the problem of by-products disposal, requiring the development of new production processes.