Factory Provide Food Flavours Enhancers Monosodium Glutamate Msg

Monosodium glutamate

L-Glutamic acid,sodium salt (1:1);Glutamic acid,monosodium salt,L-;L-Glutamic acid,monosodium salt;RL 50;Accent;Chinese seasoning;Glutacyl;Glutavene;Monosodium glutamate;Monosodium L-glutamate;MSG;Vetsin;Zest;Glutamic acid monosodium salt;L-Glutamic acid sodium salt;Sodium glutamate;Sodium L-glutamate;Sodium hydrogen glutamate;L-Monosodium glutamate;Ancoma;Accent (food additive);E 621;NSC 135529;MSG (food additive);Glutalin;Sodium monoglutamate;Glutamate sodium;Gluace S 1;116268-41-8;51959-41-2;56974-54-0

142-47-2

C5H9NO4.Na

InChIKey=UVZZAUIWJCQWEO-DFWYDOINSA-N

169.111

169.035

205-538-1|269-085-1|240-733-5|240-313-1

H0US799L9M

DTXSID9020906

White free flowing crystals or crystalline powder|Forms rhombic prisms when crystallized from water

2922422000

Food Flavorings

103.45

-1.37130

White crystal powder

26.2 (saturated water solution at 20 °C)

232°C

333.8ºC at 760 mmHg

155.7ºC

25 ° (C=10, 2mol/L HCl)

H2O: >=10 g/100 mL at 20 ºC

Keep tightly closed in a cool place in a tightly closed container.

2.55E-05mmHg at 25°C

Practically odorless

Meaty taste comes from contaminants in crude glutamates; sweet-saline taste in large concn; no flavor in small quantity|A 1% concn or more is liable to produce a sweetish taste.

THE MONOHYDRATE FORMS NEEDLES|THE FLAVOR BECOMES PERCEPTIBLE @ A CONCN OF 0.03% IN DISTILLED WATER|Below -8 deg /C/, it crystallizes as a pentahydrate, which, after filtration and exposure to air, loses water of crystallization and becomes the monohydrate.

Water soluble.

Salts, Acidic

Acidic salts, such as MONOSODIUM GLUTAMATE, are generally soluble in water. The resulting solutions contain moderate concentrations of hydrogen ions and have pH's of less than 7.0. They react as acids to neutralize bases. These neutralizations generate heat, but less or far less than is generated by neutralization of inorganic acids, inorganic oxoacids, and carboxylic acid. They usually do not react as either oxidizing agents or reducing agents but such behavior is not impossible. Many of these compounds catalyze organic reactions.