L-Glutamic Acid

L-Glutamic Acid

Descriptions:

L-Glutamic Acid is colorless or white crystalline, or white crystalline powder. Almost tasteless, odorless, with a special taste and sour taste. When heated to 160℃, the water molecules were melted and precipitated, and decomposed at 224-225℃.The solution is acidic and the PH of saturated solution is about 3.2.Insoluble in water (0.72mg/100ml, 20℃;6.66 g / 100 ml, 80 ℃).It is an important amino acid in plant and animal nitrogen balance.

Applications:

1. Flavor enhancer (mainly used in meat, soup and poultry)

2. The generation of salt

3. Nutritional supplements

4. It can also be used as a crystal inhibitor for producing magnesium ammonium phosphate in canned shrimp, crab and other aquatic products

Recommended dosages:

1. FDA/WHO(1984) : meat and soup for convenience foods, 10g/kg

2. FEMA(mg/kg) : beverage, baked goods, meat, meat sausage, broth, milk and dairy products, seasoning, cereal products, all 400mg/kg

FDA, § 172.320(1994) : as a nutritional supplement, limit 12.4%(by weight of total protein in food)

Widely used in cooking and food processing. General dosage is 0.2%-0.5%.Per capita daily allowance shall not exceed 6g/d

5, l-glutamate hydrochloride is used to improve the bitter taste of beer, but also can be used as a substitute for salt, nutritional supplements, incense enhancer.ADI does not make special provisions (FDA/WHO, 1994)