It is widely applied as a flavor and aroma enhancer in the food industry. Although it is essentially flavorless and odorless, Monosodium glutamate increases the palatability of poultry, meat, seafood, mushrooms and certain vegetables. Enhances the aromas weakened by processing or long-term storage. It is widely used in the production of food concentrates: dry soup mixes, broths, bouillon cubes, snacks, intermediate and instant products, sauces, canned food. Used in meat and fish processing and the production of spices.