L-(+)Sodium glutamate

L-(+)Sodium glutamate Properties

Melting point	232°C
alpha	20 -3.5° (10% soln in 5° Bé HCl); D20 +25.16° (10g MSG/100ml 2N HCl)
Density	d20 (saturated water soln): 1.620
FEMA	2756 \| MONOSODIUM GLUTAMATE
refractive index	25 ° (C=10, 2mol/L HCl)
storage temp.	Keep in dark place,Inert atmosphere,Room temperature
solubility	Soluble in water; sparingly soluble in ethanol (95%).
form	powder
color	white to off-white
Water Solubility	>=10 g/100 mL at 20 ºC
Merck	6254
Stability	Hygroscopic
LogP	-1.44
FDA 21 CFR	184.1321
Substances Added to Food (formerly EAFUS)	MONOSODIUM GLUTAMATE
SCOGS (Select Committee on GRAS Substances)	Monosodium L-glutamate
CAS DataBase Reference	142-47-2(CAS DataBase Reference)
EWG's Food Scores	1
FDA UNII	C3C196L9FG
EPA Substance Registry System	Monosodium glutamate (142-47-2)

SAFETY

Risk and Safety Statements

Risk Statements	20/21/22
WGK Germany	2
RTECS	MA1578000
TSCA	Yes
HS Code	29224999
Toxicity	LD50 i.g. in mice: 19.9 g/kg (Eka)

L-(+)Sodium glutamate price More Price(29)

Manufacturer	Product number	Product description	CAS number	Packaging	Price	Updated	Buy
Sigma-Aldrich	G1626	L-Glutamic acid monosodium salt hydrate ≥99% (HPLC), powder	142-47-2	100g	$34.6	2024-03-01	Buy
Sigma-Aldrich	G1626	L-Glutamic acid monosodium salt hydrate ≥99% (HPLC), powder	142-47-2	1kg	$97.5	2024-03-01	Buy
Sigma-Aldrich	01495	L-Glutamic acid monosodium salt hydrate analyticalstandard	142-47-2	1g	$175	2024-03-01	Buy
Sigma-Aldrich	RES5063G-A7	L-Glutamic acid, monosodium salt, Low Endotoxin PharmaGrade,Manufacturedunderappropriatecontrolsforuseasarawmateriali	142-47-2	1pkg	$116	2022-05-15	Buy
Sigma-Aldrich	RES5063G-A7	L-Glutamic acid, monosodium salt, Low Endotoxin	142-47-2	RES5063G-A702X	$471	2022-05-15	Buy

Product number	Packaging	Price	Buy
G1626	100g	$34.6	Buy
G1626	1kg	$97.5	Buy
01495	1g	$175	Buy
RES5063G-A7	1pkg	$116	Buy
RES5063G-A7	RES5063G-A702X	$471	Buy

L-(+)Sodium glutamate Chemical Properties,Uses,Production

Description

L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter.
MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products.

References

[1] Tetsuya Kawakita, L-Monosodium Glutamate (MSG), Kirk-Othmer Encyclopedia of Chemical Technology, 2000
[2] Leslie T. Webster and Charles S. Davidson, The effect of sodium glutamate on hepatic coma, The Journal of Clinical Investigation, 1956, vol. 35, 191-199
[3] DV Belsito, Safety Assessment of α-Amino Acids as Used in Cosmetics

Description

History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.
More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.
After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.
There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.
Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.
MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.
The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.
Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.

Chemical Properties

Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997)

Chemical Properties

Monosodium glutamate occurs as white free-flowing crystals or a crystalline powder. It is practically odorless and has a meat-like taste.

Chemical Properties

Colorless powder

Occurrence

Reported found in certain seaweeds including Laminaria japonica

Uses

MSG is used as a food additive, mainly in oriental cuisine, to enhance and impart a meaty flavor.

Uses

sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action.

Uses

Flavor enhancer for foods in concentration of about 0.3%.

Definition

ChEBI: An optically active form of monosodium glutamate having L-configuration.

Production Methods

Monosodium glutamate is the monosodium salt of the naturally occurring L-form of glutamic acid. It is commonly manufactured by fermentation of carbohydrate sources such as sugar beet molasses. In general, sugar beet products are used in Europe and the USA. M 452 Monosodium Glutamate Other carbohydrate sources such as sugar cane and tapioca are used in Asia.

Preparation

Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped

General Description

White or off-white crystalline powder with a slight peptone-like odor. pH (0.2% solution)7.0.

Air & Water Reactions

Water soluble.

Reactivity Profile

L-(+)Sodium glutamate is an amide. Amides/imides react with azo and diazo compounds to generate toxic gases. Flammable gases are formed by the reaction of organic amides/imides with strong reducing agents. Amides are very weak bases (weaker than water). Imides are less basic yet and in fact react with strong bases to form salts. That is, they can react as acids. Mixing amides with dehydrating agents such as P2O5 or SOCl2 generates the corresponding nitrile. The combustion of these compounds generates mixed oxides of nitrogen (NOx).

Fire Hazard

Flash point data are not available for L-(+)Sodium glutamate, but L-(+)Sodium glutamate is probably combustible.

Pharmaceutical Applications

Monosodium glutamate is used in oral pharmaceutical formulations as a buffer and a flavor enhancer. For example, it is used with sugar to improve the palatability of bitter-tasting drugs and can reduce the metallic taste of iron-containing liquids. It has also been used in subcutaneous live vaccine injections such as measles, mumps, rubella and varicella-zoster live vaccine (ProQuad). However, the most widespread use of monosodium glutamate is as a flavor enhancer in food products. Typically, 0.2–0.9% is used in normally salted foods, although products such as soy protein can contain 10–30%. The use of monosodium glutamate in food products has been controversial owing to the apparently high number of adverse reactions attributed to the substance, which gives rise to the so-called ‘Chinese Restaurant Syndrome’.
The current consensus is that there is no clinically compelling evidence to suggest that monosodium glutamate may be harmful at the current levels used in foods.

Biochem/physiol Actions

Monosodium glutamate?(MSG) is a food additive and an environmental agent, that can affect inflammation.

Safety Profile

Moderately toxic by intravenous route. Mildly toxic by ingestion and other routes. An experimental teratogen. Other experimental reproductive effects. Human systemic effects by ingestion and intravenous routes: somnolence, hallucinations and distorted perceptions, headache, dyspnea, nausea or vomiting, dermatitis. The cause of "Chnese restaurant syndrome." When heated to decomposition it emits toxic fumes of NOx and Na2O.

Safety

Monosodium glutamate is widely used in foods and oral pharmaceutical formulations. It is generally regarded as moderately toxic on ingestion or intravenous administration. Adverse effects include somnolence, hallucinations and distorted perceptions, headache, dyspnea, nausea or vomiting, and dermatitis. The lowest lethal oral dose in humans is reported to be 43 mg/kg.The use of monosodium glutamate in foods has been controversial due to the so-called ‘Chinese Restaurant Syndrome’, although it is generally regarded as safe at intake levels of up to 6 mg/kg bodyweight.In Europe, total glutamate intake from food ranges from 5–12 g/day.
There has been a report of a foreign body granuloma caused by monosodium glutamate after a BCG vaccination.

Environmental Fate

MSG is a white, odorless powder with high water solubility. If released into the air, it remains in the particulate phase until removed by deposition.

storage

Aqueous solutions of monosodium glutamate may be sterilized by autoclaving. Monosodium glutamate should be stored in a tight container in a cool, dry place.

Toxicity evaluation

Although several mechanisms have been proposed to be responsible for causing CRS, none has been extensively studied. One hypothesis has been that the effects are due to an immediate hypersensitivity reaction. Since no immunoglobulin E (IgE)-mediated reaction has been documented, there is no direct evidence that this is the case. Another hypothesis is that vitamin B6 deficiency plays a role in the response because the symptoms were prevented by supplementing individuals with the vitamin. Since glutamate can be converted to acetylcholine by the tricarboxylic acid cycle, it has also been proposed that the effects are due to an increase in acetylcholine levels. It has been noted that after MSG ingestion, there is a decrease in the levels of cholinesterase (the enzyme that breaks down acetylcholine). Due to inadequate investigations, it is not currently known if any or all of these mechanisms are responsible for CRS. The neurotoxicity of MSG has only been demonstrated in rodent species and rabbits after exposure to very large doses. The neurotoxic effect has been attributed to excitotoxicity.

Regulatory Status

GRAS listed. Accepted in Europe for use as a food additive in certain applications. Included in the FDA Inactive Ingredients Database (oral syrup). Included in nonparenteral medicines licensed in the UK. Included in subcutaneous vaccine injections.

L-(+)Sodium glutamate Preparation Products And Raw materials

Raw materials

2-Furoic acid β-Amylase D(+)-Glucose D-Biotin Solid sodium hydroxide

L-Glutamic acid D-(+)-Maltose monohydrate alpha-Amylase Acid modified starch Molasses

Celite Sodium carbonate

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Preparation Products

N-acyl glutamate potassium salt sodium L-glutamate H-GAMMA-GLU-VAL-OH ALPHA-KETOGLUTARIC ACID MONOSODIUM SALT AMINO ACID HYDROXAMATES L-GLUTAMIC ACID GAMMA-MONOHYDROXAMATE

L-(+)Sodium glutamate Suppliers

Global( 385)Suppliers

Supplier	Tel	Email	Country	ProdList	Advantage
Hebei Mojin Biotechnology Co., Ltd	+8613288715578	sales@hbmojin.com	China	12452	58
Henan Bao Enluo International TradeCo.，LTD	+86-17331933971 +86-17331933971	deasea125996@gmail.com	China	2504	58
Anhui Ruihan Technology Co., Ltd	+8617756083858	daisy@anhuiruihan.com	China	994	58
Across Biotech Jinan Co LTD	+8613031735486	frank@acrossbiotech.com	China	105	58
airuikechemical co., ltd.	+undefined86-15315557071	sales02@airuikechemical.com	China	994	58
Henan Tianfu Chemical Co.,Ltd.	+86-0371-55170693 +86-19937530512	info@tianfuchem.com	China	21695	55
Hefei TNJ Chemical Industry Co.,Ltd.	+86-0551-65418679 +86-18949832763	info@tnjchem.com	China	2989	55
career henan chemical co	+86-0371-86658258	sales@coreychem.com	China	29914	58
Hubei Jusheng Technology Co.,Ltd.	18871490254	linda@hubeijusheng.com	CHINA	28180	58
Hebei Guanlang Biotechnology Co., Ltd.	+86-19930503282	alice@crovellbio.com	China	8822	58

Supplier	Advantage
Hebei Mojin Biotechnology Co., Ltd	58
Henan Bao Enluo International TradeCo.，LTD	58
Anhui Ruihan Technology Co., Ltd	58
Across Biotech Jinan Co LTD	58
airuikechemical co., ltd.	58
Henan Tianfu Chemical Co.,Ltd.	55
Hefei TNJ Chemical Industry Co.,Ltd.	55
career henan chemical co	58
Hubei Jusheng Technology Co.,Ltd.	58
Hebei Guanlang Biotechnology Co., Ltd.	58

View Lastest Price from L-(+)Sodium glutamate manufacturers

Update time	Product	Price	Min. Order	Purity	Supply Ability	Manufacturer
2024-04-07	Monosodium Glutamate 142-47-2	US $0.00-0.00 / Kg	1Kg	99.9%	200 tons	airuikechemical co., ltd.
2023-11-05	Monosodium Glutamate 142-47-2	US $1.00 / KG	1KG	0.99	1000 Tons	Across Biotech Jinan Co LTD
2023-09-14	L-(+)Sodium glutamate 142-47-2	US $0.00-0.00 / kg	1kg	99%	20 tons	Wuhan Han Sheng New Material Technology Co.，Ltd

Monosodium Glutamate
142-47-2
US $0.00-0.00 / Kg
99.9%
airuikechemical co., ltd.

Monosodium Glutamate
142-47-2
US $1.00 / KG
0.99
Across Biotech Jinan Co LTD

L-(+)Sodium glutamate
142-47-2
US $0.00-0.00 / kg
99%
Wuhan Han Sheng New Material Technology Co.，Ltd

L-(+)Sodium glutamate Spectrum

L-(+)Sodium glutamate(142-47-2)¹HNMR L-(+)Sodium glutamate(142-47-2)¹³CNMR L-(+)Sodium glutamate(142-47-2)IR1 L-(+)Sodium glutamate(142-47-2)IR2 L-(+)Sodium glutamate(142-47-2)Raman

142-47-2(L-(+)Sodium glutamate)Related Search:

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Sodium bicarbonate 4-Amino-benzenesulfonic acid monosodium salt L-Glutamic acid

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