L-Glutamic Acid CAS#56-86-0
Natural Amino Acid: L-Glutamic acid is a naturally occurring amino acid found in both plant and animal proteins.
Savory Flavor: It imparts a mild, sweet, and savory (umami) taste, often compared to meat flavors.
Versatile Use: Commonly used as a flavor enhancer in food products due to its ability to intensify umami taste.
Subtle Aroma: It has a faint odor reminiscent of yeast or freshly baked bread, adding a mild scent to food products.
L-Glutamic acid has a subtle odor similar to yeast or freshly baked bread, with a mild, slightly sweet, and savory taste. It is a naturally occurring amino acid found in both plant and animal proteins.
L-Glutamic acid Chemical Properties
Melting point | 205 °C (dec.) (lit.) |
alpha | 32 º (c=10,2N HCl) |
Boiling point | 267.21°C (rough estimate) |
bulk density | 460kg/m3 |
density | 1.54 g/cm3 at 20 °C |
FEMA | 3285 | L-GLUTAMIC ACID |
refractive index | 1.4300 (estimate) |
storage temp. | 2-8°C |
solubility | 1 M HCl: 100 mg/mL |
form | |
pka | 2.13(at 25℃) |
color | White |
PH | 3.0-3.5 (8.6g/l, H2O, 25℃) |
Odor | at 100.00 %. mild yeast baked bread |
Odor Type | yeasty |
biological source | non-animal source |
Optical Rotation | [α]20/D +32°, c = 10 in 2 M HCl |
Water Solubility | 7.5 g/L (20 ºC) |
λmax | λ: 260 nm Amax: 0.1 |
Merck | 14,4469 |
JECFA Number | 1420 |
BRN | 1723801 |
InChIKey | WHUUTDBJXJRKMK-VKHMYHEASA-N |
LogP | -3.69 |
CAS DataBase Reference | 56-86-0(CAS DataBase Reference) |
NIST Chemistry Reference | L-Glutamic acid(56-86-0) |
EPA Substance Registry System | L-Glutamic acid (56-86-0) |
Food Industry: As a key ingredient in umami enhancers (derived from sodium glutamate), it enhances food flavors, aids in food preservation, improves texture, and can be added to infant and health foods as a nutritional supplement.
Medical Field: It is used in the preparation of medications for conditions like hepatic encephalopathy and neurasthenia, and can also be included in compound amino acid infusions to provide essential amino acids to the body.
