L-(+)Sodium glutamate Raw material L-(+)Sodium glutamate powder

CAS:142-47-2

MF:C5H10NNaO4

MW:171.13

EINECS:205-538-1

Specification: 99% min L-(+)Sodium glutamate powder

Sample:L-(+)Sodium glutamate powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

L-(+)Sodium glutamate powder Usage and Synthesis.

Monosodium glutamate has a strong meat flavor, MSG diluted with water to 3,000 times can still feel the fresh taste, widely used in the family, catering, food processing industry (soup, sausage, fish cakes, hot sauce, canned food, etc.). In addition to monosodium glutamate (MSG), there are also sodium aspartate, sodium inosinate, and sodium guanosine, which are commonly used as food flavor enhancers.

The freshness of monosodium glutamate for 100, the relative freshness of the other three freshness agents are: sodium aspartate 30 sodium inosinate 4000 sodium guanosine 16000 sodium inosinate, sodium guanosine sodium and monosodium glutamate used at the same time, has a synergistic effect, can improve freshness, also known as freshness enhancer or powerful monosodium glutamate.

Uses of L-(+)Sodium glutamate powder.

Monosodium glutamate, commonly known as monosodium glutamate (MSG), is an important flavor enhancer. Monosodium glutamate is widely used as a food flavoring agent, either alone or in combination with other amino acids and so on. Used in food, it has flavor enhancing effect.

Glutamic acid is widely found in the organisms of plants and animals, and is a naturally occurring nutritional component in food. After consumption, 96% of glutamic acid is absorbed in the body, and the rest is excreted in the urine after oxidation. Although glutamic acid is not an essential amino acid, but in the nitrogen metabolism and keto acid amino acid transfer, can synthesize other amino acids.

Glutamic acid has the effect of reducing toxins in the blood. When liver function is impaired, the amount of ammonia in the blood increases, causing serious nitrogen metabolism disorders, leading to hepatic coma, and glutamic acid can work with ammonia to reduce the amount of ammonia in the blood.

In addition, brain tissue can only oxidize glutamate, but not other amino acids. Glutamine acts as an energy source for brain tissue when glucose is in short supply, so glutamate is necessary to improve and maintain brain function. An aqueous solution of monosodium glutamate heated for a long period of time can cause water loss and turn into monosodium pyroglutamate.

For example, a 10% aqueous solution at pH 6.9 heated at 100°C for 4h contains 2.1% of monosodium pyroglutamate; heated at 115°C for 4h, it contains 5.7%. Although monosodium pyroglutamate is not harmful to the body, it has no fresh flavor, so it is generally more reasonable to add it near the start of cooking or after the start of cooking. The general concentration of MSG used is about 0.2-0.5%.

China is currently one of the world's major MSG producers and consumers, while Japan is the world's first major MSG consumer. After decades of research and experiments, it has been proved that MSG is one of the important nutrients needed by the human body, and it is a natural substance existing in human food and the human body itself, and the human body can completely digest and absorb MSG after intake and carry out normal metabolism.

Therefore, the 19th session of the Food and Agriculture Organization of the United Nations and the World Health Organization Food Additives Regulations Committee meeting held in the Netherlands in 1987 decided to cancel the food with MSG to limit the provisions. Monosodium glutamate in addition to the above medicine and flavoring purposes, can be used as organic synthesis intermediates in industry, but in the world's annual output of more than 200,000 tons, other uses account for a very small proportion.

Preparation of L-(+)Sodium glutamate powder.

Product method of Bulk L-(+)Sodium glutamate powder.

Monosodium glutamate can be obtained by neutralizing and refining glutamic acid. Dissolve glutamic acid in water and neutralize it with sodium carbonate or solid sodium hydroxide containing less salt to pH=6.7-7.0 at a temperature not exceeding 60℃. The neutralized liquid is decolorized to remove iron and then vacuum concentrated, crystallized, separated and dried to obtain the finished product.