1. The synergistic effect of umami. Mixing with monosodium glutamate can produce umami multiplier effect and reduce product cost.
2. Enhance and improve the flavor of food, which can enhance the natural deliciousness, richness and sweetness of food.
3. To make the meat taste more delicious, adding it after mixing with monosodium glutamate can enhance the original flavor of the meat, strengthen the flavor of the meat, and reduce the amount of meat to reduce the cost.
4. Inhibit bad smells such as salty, bitter, and sour in food, and can reduce peculiar smell (amino acid smell, flour smell, etc.)
5. Has better dissolution properties and stability in the product.
