Editing Monosodium glutamate (section)

==Chemical properties==
The compound is usually available as the [[water of hydration|monohydrate]], a white, odorless, crystalline powder. The solid contains separate sodium cations {{chem|Na|+}} and glutamate anions in [[zwitterion]]ic form, <sup>−</sup>OOC-CH({{chem|N|H|3|+}})-({{chem|C|H|2}})<sub>2</sub>-COO<sup>−</sup>.<ref name=struc>{{cite journal | year = 1989 | title = Crystal and Molecular Structures of Monosodium L-Glutamate Monohydrate | journal = Analytical Sciences | volume = 5 | issue = 1| pages = 121–22 | doi = 10.2116/analsci.5.121 | doi-access = free |author=Sano, Chiaki |author2=Nagashima, Nobuya |author3=Kawakita, Tetsuya |author4=Iitaka Yoichi}}</ref>  In solution it [[dissociation (chemistry)|dissociates]] into glutamate and sodium ions.

MSG is freely soluble in water, but it is not [[hygroscopic]] and is insoluble in common organic solvents (such as [[Diethyl ether|ether]]).<ref name="Biochemistry">{{cite book|title=Principles of Biochemistry |editor=Win. C.|publisher=Brown Pub Co.| location=Boston, MA|year=1995}}</ref> It is generally stable under food-processing conditions. MSG does not break down during cooking and, like other amino acids, will exhibit a [[Maillard reaction]] (browning) in the presence of sugars at very high temperatures.<ref name=Yamaguchi98/>