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Application of sodium glutamate
When adding sodium glutamate (glutamate) to food products, their natural taste properties are enhanced, which are weakened during processing and storage, and certain negative components of taste and smell are masked. Usually, sodium glutamate is used to enhance the taste and aroma in the production of dry soups, broths, fast food, chips, crackers, sauces, mayonnaise, ketchup, meat products, canned fish and fish products in the amount of 0.1 to 0.5% of sodium glutamate.

Sodium glutamate, can be added to the product along with salt. The salt dosage is usually reduced by 10%. It is more economical to use sodium glutamate (glutamate) not individually, but in a mixture with inosinate and sodium guanylate in a certain ratio (Glurinate). At the same time, the required dosage is reduced several times and a more harmonious taste of the product is achieved; in addition, you can reduce the dosage of the flavors used.

In some countries, especially in the East, sodium glutamate (glutamate) E621 (e621) is used as a flavor additive along with salt and spices and is introduced into some dishes just before they are consumed.
This is related to the "Chinese restaurant syndrome".

Sodium glutamate E621 (e621) is included in the list of raw materials in GOST 18487-80 " canned lunch Dishes for special consumers. Technical conditions", GOST 50847-96 " food Concentrates of first and second fast food dishes. Technical conditions", GOST 7457 " Canned fish. Pastes. Technical conditions».

Purpose of sodium glutamate E621:

it is used to improve the taste of meat products made from frozen meat raw materials;
use for the purpose of leveling individual negative components of taste and smell;
they are prescribed for the purpose of preserving the quality of products intended for long-term storage;
they have been used to enhance the natural taste and aroma of products;
it is prescribed for the formation of a pronounced taste and aroma of meat in the manufacture of products with the use of substitutes for the main meat raw materials in recipes.
Sodium glutamate is used in the production of the following meat products:

Cooked sausages, sausages and sausages
Meat loaves
Semi-smoked and cooked-smoked sausage products
Restructured meat products
Whole-muscle delicacies
Chopped semi-finished products
Pates and liver sausages