L-Glutamic Acid CAS#56-86-0
L-Glutamic Acid#56-86-0
L-glutamic acid is a naturally occurring amino acid found in both plant and animal proteins. It has an extremely faint odor—evoking yeast or freshly baked bread—and a mild, slightly sweet, meat-like taste.
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 | powder |
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) |
Product Application of L-Glutamic Acid#56-86-0
Food Industry
As the main component of umami enhancers (derived from sodium glutamate), L-glutamic acid enhances food flavor. It is also used for food preservation, texture improvement, and as a nutritional fortifier added to infant food and health products.
Medical Field
It is utilized in formulating drugs for treating conditions like hepatic encephalopathy and neurasthenia. Additionally, it serves as a component of compound amino acid infusions to supplement essential amino acids for the human body.
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