0102030405
L-Glutamic Acid | C5H9NO4 | CAS 56-86-0
Property
Melting point: 205 °C (dec.)
Alpha: 32 º (c=10,2N HCl)
Boiling point: 267.21°C
Bulk density: 460kg/m³
Density: 1.54 g/cm³ at 20 °C
FEMA: 3285 | L - GLUTAMIC ACID
Refractive index: 1.4300
Storage temp.: 2 - 8°C
Solubility: 1 M HCl: 100 mg/mL
pKa: 2.13(at 25℃)
Form: powder
Color: White
PH: 3.0 - 3.5 (8.6g/l, H2O, 25℃)
Odor: at 100.00 %. mild yeast baked bread
Odor Type: yeasty
Optical activity: [α]20/D +32°, c = 10 in 2 M HCl
Biological source: non - animal source
Water Solubility: 7.5 g/L (20 ºC)
λmax: λ: 260 nm Amax: 0.1;
λ: 280 nm Amax: 0.1;
Application
Glutamate is named due to that it is originally produced from grain. It is widely distributed in almost the composition of all kinds of protein. Proteolysis can generate obtain glutamate. It is colorless plate-like crystals with an isoelectric point of 3.3. It is soluble in water but insoluble in benzene, ether and some other organic solvents. Its aqueous solution is acidic and thus it belongs to acidic amino acid. In physiology, glutamate, together with glycine, cysteine, can form glutathione which has important physiological functions. Glutamic acid has umami with MSG being its sodium salt. MSG will be broken down under high heat so should be avoid subjecting to strong heating.
Japanese chemist Ikeda first discovered MSG. By chance, he felt a delicious taste when drinking seaweed soup. After careful study, he extracted 2 g sodium glutamate from 100 kg of kelp extract. Later, the Japanese produce MSG in large-scale, referred to as "Ajinomoto."In the 1930s, China began to produce MSG started in Shanghai “TianChu” MSG factory. It is further sold to other countries and became famous.
MSG is commonly produced as below: first hydrolyze native gliadin or casein, then adjust the solution pH to 3.3 to obtain the glutamate precipitate; after separation, add an appropriate amount of sodium hydroxide to become MSG. MSG can also be artificially synthesized, but the cost is expensive and usually is still through the above protein hydrolysis approach. After the 1960s, the Japanese began apply microbial fermentation for production of glutamate. They placed curtobacterium, Micrococcus, and Bacillus spp into saccharide (mainly starch, glucose), plus urea, ammonium sulfate, ammonium chloride and proper amount of biotin and other nutrients; under these conditions, these bacteria began secrete large quantities of glutamate for the manufacturing of MSG. At present, China has also applied microbial fermentation for producing MSG. Glutamate can also combine with the ammonia in the blood to become non-toxic. It can also be used for the treatment of hepatic coma and recovering from liver dysfunction and other diseases.
Package And Storage
Package:
25kg/carton drum or as your requirements.
Remark: Chemical composition and size can be optimized by the customers' requirements

Storage:
Separated from ammonium nitrate and potassium chlorate. Dry.Keep container tightly closed in a dry and well-ventilated place. Hygroscopic.
Safety Protection
Precautions for safe handling
Handling in a well ventilated place. Wear suitable protective clothing. Avoid contact with skin and eyes. Avoid formation of dust and aerosols. Use non-sparking tools. Prevent fire caused by electrostatic discharge steam.




