Shaanxi BLOOM Tech Co., Ltd. is one of the most experienced manufacturers and suppliers of l-glutamic acid powder cas 56-86-0 in China. Welcome to wholesale bulk high quality l-glutamic acid powder cas 56-86-0 for sale here from our factory. Good service and reasonable price are available.
L-glutamic acid powder is an amino acid with the molecular formula of C5H9NO4. The appearance is white crystalline powder, almost odorless, with special taste and sour taste. The PH value of saturated aqueous solution is about 3.2. It is insoluble in water, practically insoluble in ethanol and ether, and extremely soluble in formic acid. L-glutamate is a white or colorless scale like crystal, which is slightly acidic.
The racemate, DL glutamic acid, is a colorless crystal. The racemate is slightly soluble in cold water, easily soluble in hot water, almost insoluble in ether, ethanol and acetone, and the racemate is slightly soluble in ethanol, ether and petroleum ether. It is used for biochemical research and medically for liver coma, prevention of epilepsy, and relief of ketonuria and ketosis.
|
|
|
|
Chemical Formula |
C5H9NO4 |
|
Exact Mass |
147 |
|
Molecular Weight |
147 |
|
m/z |
147 (100.0%), 148 (5.4%) |
|
Elemental Analysis |
C, 40.82; H, 6.17; N, 9.52; O, 43.50 |
L-Glutamic acid, as an indispensable seasoning ingredient in the food industry, is widely and deeply used in seasonings. From basic monosodium glutamate production to complex compound seasonings, L-glutamic acid plays a crucial role. It is a colorless or white crystal that is slightly soluble in water but easily soluble in hot water. It is one of the amino acids that make up proteins and has unique umami properties. In the human body, L-glutamate participates in metabolic processes, not only providing energy for the body, but also promoting the absorption and utilization of other amino acids.
L-glutamic acid powder is mainly used in the production of monosodium glutamate, spices, salt substitutes, nutritional supplements, biochemical reagents, etc. L-glutamic acid itself can be used as a drug to participate in the metabolism of protein and sugar in the brain and promote the oxidation process.
This product combines with ammonia in the body to synthesize non-toxic glutamine, which can reduce blood ammonia and alleviate the symptoms of liver coma. It is mainly used to treat liver coma and severe liver dysfunction, but the effect is not very satisfactory; Combined with antiepileptic drugs, it can also treat epileptic seizures and psychomotor seizures. Racemic glutamic acid is used in the production of drugs and biochemical reagents.
Application in Monosodium Glutamate
Monosodium glutamate, also known as MSG, is a widely used seasoning. Its main component is sodium L-glutamate, accounting for over 99% of the total. L-monosodium glutamate has a strong umami taste and is the main source of flavor enhancement for monosodium glutamate.
Flavor enhancement
L-monosodium glutamate can interact with other ingredients in food to produce a rich and flavorful taste, making dishes more delicious.
Dosage control
During the cooking process, the amount of monosodium glutamate should be moderate. Excessive use may make dishes taste too strong and affect the taste. Generally speaking, the appropriate dosage of monosodium glutamate is between 0.2% and 0.5%.
Application scenarios
Monosodium glutamate is widely used in various dishes, such as stir frying, stewing, and mixing dishes. At the same time, it is also used in convenience foods, seasonings, canned foods, and other foods to enhance the freshness of the food.
in Compound Seasoning
Compound seasoning is a mixture of multiple seasonings, with various flavors and tastes. L-glutamic acid powder plays an important role in compound seasonings, enhancing the overall flavor layering.
Flavor coordination
L-glutamic acid can coordinate with other components in compound seasonings to produce more complex and rich flavors. For example, adding L-glutamic acid to soy sauce can make its taste more delicious and mellow.01
Taste optimization
L-glutamic acid can improve the taste of compound seasonings, making them more delicate and soft. During the cooking process, using compound seasonings containing L-glutamic acid can make the taste of dishes fuller and more layered.
Efficiency leap Precision and stability
According to different taste requirements, the proportion of L-glutamic acid in the compound seasoning can be adjusted to customize a flavor that meets consumer tastes. For example, adding an appropriate amount of L-glutamic acid to the base of hot pot can make the taste of hot pot more delicious and rich.
in Specific Foods
In addition to monosodium glutamate and compound seasonings, L-glutamic acid is also widely used in various specific foods to enhance their flavor and taste.
Adding L-glutamic acid to meat products can make their taste more delicious and rich. Meanwhile, L-glutamic acid can also improve the texture and taste of meat products, making them more tender, smooth, and juicy.
Soup based foods
L-glutamic acid is particularly widely used in soup based foods. It can enhance the freshness of the soup, making it more rich and delicious. Adding an appropriate amount of L-glutamic acid during the stewing process can significantly enhance the flavor and taste of the soup.
Seasoning
In addition to monosodium glutamate and compound seasonings, L-glutamic acid powder is also used in other seasonings such as chicken essence, oyster sauce, sauces, etc. After adding L-glutamic acid to these seasonings, their flavor and taste were significantly improved.
In the food industry, it is used as a salt substitute, a nutritional supplement, and a flavor agent (mainly used in meat, soup, poultry, etc.). For example, 10 g/kg for broth and soups for convenience food. It is used for beverages, baked products, meat, meat sausage, milk and dairy products, flavoring agents, cereal products, and the dosage is 400mg/kg. As a nutritional supplement, the limit is 12.4% (calculated by the total amount of protein in food). It can be used as an inhibitor of magnesium ammonium phosphate crystallization in canned shrimp, crab and other aquatic products, with the dosage of 0.3%~1.6%.
L-monosodium glutamate (MSG, commonly known as "monosodium glutamate") has a strong meat flavor and is the most consumed flavoring agent in the world except for sugar and salt. Especially when the PH value is 6~7, MSG is completely dissociated and the taste is the strongest. It is widely used in cooking and food processing. The general dosage is 0.2%~0.5%. The daily allowable intake per capita shall not exceed 6g/d. L-glutamate hydrochloride is used to improve the bitter taste of beer, and can also be used as a salt substitute, a nutritional supplement, and a flavor enhancer.
I. Raw Material and Strain Preparation
Corn starch, cassava starch and molasses are used as main carbon sources, which are converted into glucose solution by a dual‑enzyme method (liquefaction by α‑amylase and saccharification by β‑amylase). Urea and ammonium sulfate are used as nitrogen sources, combined with potassium dihydrogen phosphate, magnesium sulfate, corn steep liquor and other components to form the fermentation medium. The core strains are high‑yielding mutant strains such as Corynebacterium glutamicum and Corynebacterium pekinense, which are inoculated into the fermenter after slant activation and gradual amplification in seed tanks.
II. Fermentation Production
In a large‑scale aerated stirred fermenter, the temperature is controlled at 30–34℃, pH at 7.0–8.0, aeration rate at 1:0.5–1:1.0 vvm, and fermentation lasts for 30–40 hours. The strain converts glucose into glutamic acid through glycolysis and the tricarboxylic acid cycle, and the glutamic acid concentration in the fermentation broth can reach 10–15%.
III. Extraction and Purification
After fermentation, thalli are removed by centrifugation, and extraction is carried out by the isoelectric point method: hydrochloric acid is used to adjust the pH to 3.0–3.2 (the isoelectric point of glutamic acid), followed by cooling crystallization and centrifugation to obtain the crude product. The mother liquor is adsorbed and eluted by 732 cation exchange resin to recover residual glutamic acid.
IV. Refining, Drying and Finished Product
The crude product is dissolved in purified water, decolorized with activated carbon, filtered to remove impurities, and vacuum concentrated to 30–35°Bé, then slowly cooled for crystallization. After centrifugation, the wet crystals are dried in a fluidized bed dryer (60–80℃) until the moisture content is ≤0.5%, sieved to control particle size, and aseptically packaged to obtain L-glutamic acid powder.
Innovative Application in Seasoning Agents
New compound seasoning
Combining L-glutamic acid with other seasonings to develop a new type of compound seasoning with unique flavor and taste. For example, combining L-glutamic acid with seafood extract to develop seafood flavored seasonings; Combining L-glutamic acid with spices to develop spicy flavored seasonings.
Functional seasoning
Combining L-glutamic acid with functional ingredients to develop seasoning with specific functions. For example, combining L-glutamic acid with dietary fiber to develop seasonings that promote intestinal health; Combining L-glutamic acid with antioxidants to develop seasonings with antioxidant properties.
Customized seasonings
Customize seasonings that meet the personalized needs of consumers and cater to their tastes. For example, according to consumers' taste preferences and dietary habits, adjust the proportion and types of L-glutamic acid in seasonings to customize seasonings that meet their needs.
Future Trends in Seasoning Agents
Health oriented
With the increasing attention of consumers to healthy eating, the application of L-glutamic acid in seasonings will pay more attention to health oriented. For example, developing low sodium, low-fat, and low sugar seasonings to meet consumers' demand for healthy eating.
Naturalization
Consumers are increasingly favoring natural, additive free seasonings. Therefore, the application in seasonings will pay more attention to naturalization.
For example, using natural fermentation processes to produce L-glutamic acid to reduce the use of synthetic chemicals; Combining L-glutamic acid with other natural ingredients to develop seasonings with natural flavors.
Intelligence
With the development of intelligent technology, the application of L-glutamic acid in seasonings will gradually achieve intelligence. For example, using intelligent sensors and data analysis technology to monitor the quality and taste changes of seasonings in real time; Utilizing intelligent devices and technological means to achieve precise control and customized production of seasonings.
I. First Isolation and Chemical Identification (1866)
In 1866, the German chemist Karl Heinrich Ritthausen hydrolyzed wheat gluten with sulfuric acid and isolated an acidic amino acid, which he named "glutamic acid". In 1872, Hlasiwetz isolated it again from casein and confirmed its structure. In 1890, Wolff synthesized DL‑glutamic acid chemically, but natural L‑form still relied on extraction from protein hydrolysis.
In 1908, Japanese scientist Kikunae Ikeda isolated sodium L‑glutamate from kelp, confirmed it as the source of the savory taste, and named the taste "Umami". In 1909, he cooperated with Saburosuke Suzuki to establish Ajinomoto Co., Ltd., and industrially produced monosodium glutamate (MSG) by wheat gluten hydrolysis, launching the commercial era of glutamic acid.
III. Process Revolution: From Hydrolysis to Fermentation (1950s–1960s)
In 1956, Japanese scientist Shukuo Kinoshita discovered that Corynebacterium glutamicum could directly produce L‑glutamic acid by fermenting glucose. The fermentation method featured low raw material cost, yield over 80% and low pollution, and by the 1970s, 90% of global glutamic acid was produced by this method. China began to promote the fermentation method in 1965, gradually replacing the traditional hydrolysis process.
In 1939, glutamic acid was approved by the FDA for adjuvant treatment of hepatic encephalopathy. In the late 20th century, it was widely used in food flavor enhancement, feed additives, sports nutrition, biopharmaceuticals and other fields. Today, the annual production capacity of L‑Glutamic Acid Powder exceeds millions of tons, making it one of the most produced amino acids in the world, covering food, medicine, chemical industry, agriculture and other sectors.
FAQ
What is L-glutamic acid used for?
+
-
Help treat epilepsy and muscular dystrophy. Treat intellectual disorders. Treat low blood sugar (hypoglycemia) in people with diabetes. Prevent nerve damage in people having chemotherapy.
What is L-glutamine powder good for?
+
-
Glutamine supports your: Immune system: Glutamine is a crucial power source that fuels your immune system. Your white blood cells use glutamine to protect you from infections and keep you healthy. It plays a key role in processes that repair damaged tissue.
Hot Tags: l-glutamic acid powder cas 56-86-0, suppliers, manufacturers, factory, wholesale, buy, price, bulk, for sale, Hinokitiol powder, s allyl l cysteine, Pamoic acid, 5 hydroxymethylfurfural synthesis, spermidine powder