MONO SODIUM GLUTAMATE THROUGH STARCH AS RAW MATERIAL

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.[2][3] It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as “Chinese restaurant syndrome,” but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

Pure MSG is reported not to have a pleasant taste until it is combined with a savory aroma. The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.  The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 mL.

The sodium content (in mass percent) of MSG, 12%, is about one-third of that in sodium chloride (39%), due to the greater mass of the glutamate counterion. Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.
INTRODUCTION
CHINESE RESTAURANT SYNDROME
L-MONOSODIUM GLUTAMATE (MSG)
USES & APPLICATIONS
PROPERTIES & CHARACTERISTICS
SPECIFIC ROTATION OF MSG
GRADE OF MONOSODIUM GLUTAMATE
CHEMICAL PROPERTIES AND REGULATION
REGULATIONS
UNITED STATES
AUSTRALIA AND NEW ZEALAND
CHEMICAL NAMES AND IDENTIFIERS
B.I.S. SPECIFICATION
MARKET SURVEY
EXPORT DATA OF MONO SODIUM GLUTAMATE
OVERVIEW OF GLUTAMIC ACID
TECHNOLOGY OF MONO SODIUM GLUTAMATE
PRODUCTION OF MONO SODIUM GLUTAMATE
MANUFACTURING PROCESS
OF MONO SODIUM GLUTAMATE FROM STARCH
PROCESS FLOW DIAGRAM FOR MONO SODIUM GLUTAMATE FROM STARCH
MANUFACTURING PROCESS OF AJINOMOTO (MONOSODIUM GLUTAMATE)
FROM STEFFEN’S WASTE LIQUOR
PROCESS FLOW DIAGRAM OF AJINOMOTO (MONO SODIUM GLUTAMATE)
FROM STEFFENS WASTE LIQUOR
REACTION
MATERIAL REQUIREMENTS
FROM WHEAT OR CORN GLUTEN
PROCESS
PRCESS FLOW DIAGRAM OF MONOSODIUM GLUTAMATE FROM WHEAT
OR CORN GLUTEN
REACTION:-
MATERIAL REQUIRMENTS
PRODUCTION OF MONO SODIUM GLUTAMATE
BY FERMENTATION
UPSTREAM PROCESS
DOWNSTREAM PROCESS
M S G BY FERMENTATION OF CARBOHYDRATES
PROCESS
PROCESS FLOW DIAGRAM OF MONOSODIUM GLUTAMATE FROM FERMENTATION OF CARBOHYDRATES
ON REACTION
MATERIAL REQUIRMENTS (MAJOR)
EXTRACTION METHOD OF MONO SODIUM GLUTAMATE
ISOLATION
PURIFICATION
PROGRESS IN THE EXTRACTION METHOD
PRODUCTION PROCESS
THE CHEMICAL SYNTHESIS METHOD
FERMENTATION METHOD
FERMENTATION AND RECOVERY OF L-GLUTAMIC ACID FROM CASSAVA
STARCH HYDROLYSATE BY ION-EXCHANGE RESIN COLUMN
MATERIALS AND METHODS
PREPARATION OF CASSAVA STARCH
HYDROLYSIS OF CASSAVA STARCH
FERMENTATION
FILTRATION AND CENTRIFUGATION OF BROTH
PREPARATION OF RESIN
PACKING THE COLUMN
SEPARATION PROCESS BY ION-EXCHANGE COLUMN
CRYSTALLIZATION
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF RAW MATERIALS
STARCH POWDER
ALPHA AMYLASE
AMYLOGLUCOSIDASE
UREA
SODIUM CARBONATE
HDPE LAMINATED BAGS
SUPPLIERS OF PLANT & MACHINERIES
EVAPORATORS
CENTRIFUGE
CRYSTALLIZER
AIR COMPRESSORS
DEEP FREEZER
PACKAGING MACHINE
LABORATORY EQUIPMENTS
MATERIAL HANDLING EQUIPMENTS
BOILERS    106
INSTRUMENTATION AND PROCESS CONTROL EQUIPMENTS

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET