L-Glutamic acid Food Grade

L-Glutamic acid

L-Glutamic acid;Glutamic acid,L-;Aciglut;Glusate;Glutacid;α-Glutamic acid;l-Glutaminic acid;Glutaminol;Glutaminic acid;Glutaton;Pentanedioic acid,2-amino-,(S)-;L-(+)-Glutamic acid;α-Aminoglutaric acid;1-Aminopropane-1,3-dicarboxylic acid;Glutamic acid;(S)-(+)-Glutamic acid;Glutamicol;Glutamidex;(S)-Glutamic acid;(S)-2-Aminopentanedioic acid;2-Aminoglutaric acid;(2S)-2-Aminopentanedioic acid;L-α-Aminoglutaric acid;L-Glutaminic acid;E 620;NSC 143503;(S)-2-Amino-1,5-pentanedioic acid;(+)-L-Glutamic acid;Sortem;(2S)-2-Azaniumyl-5-hydroxy-5-oxopentanoate;138-16-9;6899-05-4;10549-13-0;2087491-17-4

56-86-0

C5H9NO4

InChIKey=WHUUTDBJXJRKMK-VKHMYHEASA-N

147.12900

147.13

612-072-6

3KX376GY7L

DTXSID5020659

Orthorhombic plates from dilute alcohol

2922421000

Amino Acids and Proteins

100.62000

-3.7

White crystalline powder

1.46 g/cm³

224 °C (decomp)

333.8ºC at 760 mmHg

155.7ºC

1.508

H2O: 7.5 g/L (20 ºC)

Keep container tightly closed in a dry and well-ventilated place. /L-Glutamic acid hydrochloride/

<1.10X10-5 mm Hg at 20 deg C (OECD Guideline 104 (Vapor Pressure Curve))

LD50 orally in Rabbit: > 30000 mg/kg

Odorless

Umami sour taste|Acidic (glutamate-like) taste

Henry's Law constant = 3.8X10-13 atm-cu m/mole at 25 °C (est)

2.23 (at 0 °C)|pK1: 2.19; pK2: 4.25; pK3: 9.67

127.72 Ų [M-H]- [CCS Type: DT, Method: stepped-field]|123 Ų [M+H]+ [CCS Type: TW, Method: calibrated with polyalanine]|131.1 Ų [M+H]+ [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|149.8 Ų [M+K]+ [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|123.8 Ų [M-H]- [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|131.8 Ų [M+Na-2H]- [CCS Type: DT, Method: single field calibrated with ESI Low Concentration Tuning Mix (Agilent)]|125.65 Ų [M-H]- [CCS Type: DT, Method: stepped-field]|132 Ų [M-2H+Na]-

Decomposes at 160 °C|log Kow: <4.0 at 20 °C, pH unknown (OECD Guideline 107 (Partition Coefficient (n-octanol / water), Shake Flask Method))|Crystalline solid. Sublimes when heated to 200 °C. d: 1.54 kg/l (20 °C). Soluble in water. /L-Glutamic acid/|Releases hydrochloric acid on contact with water /Hydrochloride/|For more Other Experimental Properties (Complete) data for GLUTAMIC ACID (8 total), please visit the HSDB record page.