Detailed Project Report (DPR) on mono sodium glutamate through starch as raw material

MONO SODIUM GLUTAMATE THROUGH
STARCH AS RAW MATERIAL
[CODE NO. 3221]  


Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.[2][3] It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

Pure MSG is reported not to have a pleasant taste until it is combined with a savory aroma. The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.  The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 mL.

The sodium content (in mass percent) of MSG, 12%, is about one-third of that in sodium chloride (39%), due to the greater mass of the glutamate counterion. Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.


COST ESTIMATION

Plant  Capacity                                                :    20,000 MT/Annum                    
land & Building (10,000 sq.mtrs)                :    Rs. 4.40   Cr
Plant & Machinery                                           :    Rs. 6.50   Cr
Working Capital for 1 Month                         :    Rs. 14.15  Cr
Total Capital Investment                               :    Rs.25.39   Cr
Rate of Return                                                :    19%
Break Even Point                                            :    57%


INTRODUCTION    
CHINESE RESTAURANT SYNDROME    
L-MONOSODIUM GLUTAMATE (MSG)    
USES & APPLICATIONS    
PROPERTIES & CHARACTERISTICS    
SPECIFIC ROTATION OF MSG    
GRADE OF MONOSODIUM GLUTAMATE    
CHEMICAL PROPERTIES AND REGULATION    
REGULATIONS    
UNITED STATES    
AUSTRALIA AND NEW ZEALAND    
CHEMICAL NAMES AND IDENTIFIERS    
B.I.S. SPECIFICATION    
MARKET SURVEY    
EXPORT DATA OF MONO SODIUM GLUTAMATE    
OVERVIEW OF GLUTAMIC ACID    
TECHNOLOGY OF MONO SODIUM GLUTAMATE    
PRODUCTION OF MONO SODIUM GLUTAMATE    
MANUFACTURING PROCESS    
OF MONO SODIUM GLUTAMATE FROM STARCH    
PROCESS FLOW DIAGRAM FOR MONO SODIUM GLUTAMATE FROM STARCH    
MANUFACTURING PROCESS OF AJINOMOTO (MONOSODIUM GLUTAMATE)
FROM STEFFEN'S WASTE LIQUOR    
PROCESS FLOW DIAGRAM OF AJINOMOTO (MONO SODIUM GLUTAMATE)
FROM STEFFENS WASTE LIQUOR    
REACTION    
MATERIAL REQUIREMENTS    
FROM WHEAT OR CORN GLUTEN    
PROCESS    
PRCESS FLOW DIAGRAM OF MONOSODIUM GLUTAMATE FROM WHEAT
OR CORN GLUTEN    
REACTION:-    
MATERIAL REQUIRMENTS    
PRODUCTION OF MONO SODIUM GLUTAMATE    
BY FERMENTATION    
UPSTREAM PROCESS    
DOWNSTREAM PROCESS    
M S G BY FERMENTATION OF CARBOHYDRATES    
PROCESS    
PROCESS FLOW DIAGRAM OF MONOSODIUM GLUTAMATE FROM FERMENTATION OF CARBOHYDRATES    
ON REACTION    
MATERIAL REQUIRMENTS (MAJOR)    
EXTRACTION METHOD OF MONO SODIUM GLUTAMATE    
ISOLATION    
PURIFICATION    
PROGRESS IN THE EXTRACTION METHOD    
PRODUCTION PROCESS    
THE CHEMICAL SYNTHESIS METHOD    
FERMENTATION METHOD    
FERMENTATION AND RECOVERY OF L-GLUTAMIC ACID FROM CASSAVA
STARCH HYDROLYSATE BY ION-EXCHANGE RESIN COLUMN    
MATERIALS AND METHODS    
PREPARATION OF CASSAVA STARCH    
HYDROLYSIS OF CASSAVA STARCH    
FERMENTATION    
FILTRATION AND CENTRIFUGATION OF BROTH    
PREPARATION OF RESIN    
PACKING THE COLUMN    
SEPARATION PROCESS BY ION-EXCHANGE COLUMN    
CRYSTALLIZATION    
PRINCIPLES OF PLANT LAYOUT    
PLANT LOCATION FACTORS    
EXPLANATION OF TERMS USED    
IN THE PROJECT REPORT    
PROJECT IMPLEMENTATION SCHEDULES    
SUPPLIERS OF RAW MATERIALS    
STARCH POWDER    
ALPHA AMYLASE    
AMYLOGLUCOSIDASE    
UREA    
SODIUM CARBONATE    
HDPE LAMINATED BAGS    
SUPPLIERS OF PLANT & MACHINERIES    
EVAPORATORS    
CENTRIFUGE    
CRYSTALLIZER    
AIR COMPRESSORS    
DEEP FREEZER    
PACKAGING MACHINE    
LABORATORY EQUIPMENTS    
MATERIAL HANDLING EQUIPMENTS    
BOILERS    106
INSTRUMENTATION AND PROCESS CONTROL EQUIPMENTS    

APPENDIX – A:

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET