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Common name: Monosodium Glutamate
Chemical formula: C5H8NO4Na
Typical appearance: White crystalline or powdery substance
Other names: MSG, sodium glutamate
Odor: Practically odorless
Taste: Savory, umami flavor
Solubility: Easily dissolves in water, doesn’t mix well with non-polar solvents
Major uses: Food additive, ingredient in seasoning, sometimes used in research labs
CAS number: 142-47-2
Main physical risks: Not flammable, not explosive under normal conditions
Health risks: Low hazard level for normal handling, mild irritation possible in rare cases if high amounts get in eyes or breathed in
Chronic effects: No proven long-term damage for healthy adults from dietary exposure, sensitive groups like asthmatics might report mild symptoms
Environmental impact: Not considered hazardous to the environment in typical quantities
GHS classification: Not classed as a highly dangerous chemical
Active ingredient: Monosodium glutamate, more than 99% by weight
Impurities: Trace minerals as leftovers from source materials (rarely noteworthy), may contain moisture less than 1%
No common toxic additives or hidden ingredients
No fragrance, coloring, or filler substances
If inhaled: Move to fresh air, breathe quietly, symptoms usually fade on their own
Skin contact: Wash with running water and mild soap, irritation is very rare
Eye contact: Rinse eyes gently with water for a few minutes, seek attention if discomfort remains
Swallowing: Swallowing moderate quantities through food is not expected to cause injury, excessive amounts may bring mild gastric upset to sensitive individuals
Long-term issues from acute exposure: No lasting harm has been confirmed for brief, accidental contact
Specific dangers in fire: MSG itself does not catch fire easily, though residue may char after prolonged heat
Suitable extinguishing methods: Water spray, dry chemical, standard foam, or carbon dioxide
Inhalation of fumes: Dust produced during fire may irritate airways, but toxic gas isn’t likely
Personal protection for firefighters: Typical gear for general fires, no need for airtight suits
Unusual hazards: No risk of explosive decomposition, so storage with other noncombustibles won’t complicate firefighting
Spill containment: Sweep or vacuum solid spill, avoid generating a large amount of dust
Cleanup: Mop with plenty of water if residues remain, collect in containers for standard trash
Protective measures: Gloves or dust masks for large-scale cleanups, don’t allow it to spread in high-humidity areas to prevent stickiness
Environmental protection: MSG dissolves easily in water, but heavy spills into waterways should be avoided to prevent mineral buildup
Handling advice: Use in an area with some airflow if handling powder in bulk, avoid scooping quickly to cut down dust
Good hygiene: Wash hands thoroughly after handling large quantities
Recommended storage: Store in cool, dry, well-sealed containers, away from strong-smelling chemicals that might get absorbed
Shelf life: Holds up for several years if kept dry and away from heat
Separation from chemicals: Don’t store near acids, oxidizers, or products that react with sodium
Personal protection: Use gloves and a dust mask if handling in bulk, especially for people prone to allergies
Eye protection: Safety glasses are useful if scooping out large containers
Ventilation: Simple exhaust fans help keep dust down in food prep factories, less critical in homes
Exposure limits: Food-grade use assumes low chronic exposure, with no set work-site limits given the lack of major risks
Form: Crystalline powder
Color: White
Smell: None
Taste: Distinct savory (umami)
Boiling point: Not meaningful, decomposes
Melting point: Over 230°C, but breaks down rather than melts cleanly
Solubility: Rapidly dissolves in cold or hot water
Vapor pressure: Not volatile
Molecular weight: About 169.11 g/mol
Stability: Chemically stable under recommended storage and use
Reactivity: Not likely to react with common household products
Hazardous reactions: Extreme heat or mixing with strong acids could break it down and release minor irritant fumes
Polymerization: Doesn’t happen under normal conditions
Acute toxicity: Human studies confirm safety at levels commonly used in food; extremely high doses could cause mild headache or stomach issues in sensitive people
Chronic toxicity: Long-term animal studies show no cancer or reproductive risks from food-based use
Irritation: Can bring slight irritant action if dust gets into eyes or is inhaled heavily
Allergic reactions: Only a very small portion of the population may notice fleeting effects, dubbed the "Chinese restaurant syndrome," usually self-resolving
Aquatic life: Not acutely toxic to fish or plants, but massive discharges could raise sodium levels in small waterways
Bioaccumulation: No evidence for buildup in plants or animals
Degradability: Breaks down into natural amino acids and sodium, both found in most environments
Impact on soil: No negative impact shown at low concentrations
General disposal: Throw away waste in accordance with local rules for food waste
Large amounts: Collect in tightly sealed containers, keep out of open water and storm drains
Recycling: No practical recycling uses, but safe to compost in small quantities
Incineration: Not recommended or necessary, doesn’t create harmful residue when burned in controlled conditions
Transport classification: None, not regulated as dangerous
Packaging: Tightly sealed fiber drums, bags, or pails to keep moisture out
Special transport precautions: Store upright; do not stack too densely to avoid ruptures
Accident risk: No risk of explosion or combustion during transport under any common conditions
Labeling: Common food labeling is standard enough, no hazardous material warning needed
Global approval: Permitted for food use by numerous health authorities including the FDA, Codex Alimentarius, EFSA
Labeling rules: Must be declared on packaged food ingredient lists, often named as "MSG" or "E621"
Limits on use: No strict legal upper limit for food content in many jurisdictions, though individual countries may have cultural labeling preferences
Occupational controls: No special restrictions on worker exposure in manufacturing
Compliance audits: Factories handling MSG are subject to general food safety inspections rather than chemical hazard audits
