Food additives data book - wordpres

Flavour Enhancers 518
NAME: L-Glutamic acid
CATEGORY: Flavour enhancer
SYNONYMS: CAS 56-86-0/ EINECS 200-293-7/ FEMA 3285/ E620/ a-Glutamic acid/ L-2-aminoglutaric acid/ 2-
Aminopentanedioic acid/ a-Aminoglutaric acid/ L-Aminopropane-1,3-dicarboxylic acid/ Glusate/
Glutacid/ Glutamic acid/ d-Glutam-iensuur/ Glutaminic acid/ L-Glutaminic acid/ Glutaminol/ Glutaton
FORMULA: C5 H9 NO4
MOLECULAR MASS: 147.15
ALTERNATIVE FORMS: Monosodium glutamate/ Monopotassium glutamate/ Monoammonium glutamate
PROPERTIES AND APPEARANCE: An essential amino acid present in all complete proteins.
White crystal or crystal powder; virtually odourless; decomposes at 247–249°C; sublimes at 200°C
Slightly soluble in water; practically insoluble in methanol, ethanol, ether, acetone, cold glacial acetic
acid
MELTING RANGE IN °C: 194 (DL); 224–225 (L)
DENSITY AT 20°C (AND OTHER 1.4601 (DL); 1.538 (L)
TEMPERATURES) IN g/L:
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 50°C 21.86 g/l @ 100°C 140.00 g/l
FUNCTION IN FOODS: Flavour enhancer; nutrient; dietary supplement; salt substitute
ALTERNATIVES: Ammonium glutamate; disodium inosinate; disodium guanylate; monoammonium glutamate;
monopotassium glutamate; monosodium glutamate; potassium glutamate
FOOD SAFETY ISSUES: Human systemic effects by ingestion and intravenous route (headache, vomiting or nausea).
When heated to decomposition, will emit toxic fumes of NOx