MSG Processing Plant & Machinery Solutions

Fermented broth is held, kept moving and separated so that cell mass and insoluble matter are taken out before crystallisation. How cleanly this separation is done shows up later in the colour and clarity of the crystal.

The clarified liquor is concentrated under vacuum and then cooled, so that glutamate crystals form and grow. Mother liquor is drawn off for recovery and a wet crystal cake is left behind.

Wet crystal is dried until the surface moisture is gone and the material runs freely again. Carry over from the dryer is collected in the cyclone rather than allowed into the room.

Dried crystal is screened into the mesh grades the trade asks for, from coarse crystal down to fine. Oversize is diverted to milling and the fines are collected on their own.

Where a powder grade is called for, crystal is milled and classified to the fineness the buyer has specified. Milling runs enclosed so that the powder does not take up moisture from the room.

Graded crystal or powder is blended to an even batch, and mixed with salt or other carriers where a seasoning base is being made. Charging is kept enclosed to keep foreign matter out of the blend.

MSG is filled into pouches, jars or bulk sacks, then sealed and coded. Sealed packs are inspected for metal or foreign bodies before they are cased.