Sodium glutamate

Ningbo North Lunya Asahi Chemical Co., the manufacturer of high-quality, detailed description of L- monosodium glutamate factory phone, L- monosodium glutamate CAS number, L- monosodium glutamate, L- monosodium glutamate latest offer, L- monosodium glutamate prices, the role of L- monosodium glutamate, L- monosodium glutamate factory distributor, L- monosodium glutamate manufacturers latest offer, L- added amount of sodium glutamate, L- The formula of sodium glutamate, L- sodium glutamate molecular weight. English name of sodium hydrogen glutamate. Formula C5H8NNAO4 molecular weight 169.11. CAS: 142-47-2. Properties: colorless to white columnar crystals or crystalline powder, odorless actual relative density of 1.635, was heated to 120 ℃ loss of crystal water. Delicious, flavor threshold 0.012 g / 100 mL or 6.25 × 10-4 mol / L. Slightly sweet or savory. Does not absorb moisture, light stability, no change during storage, it does not decompose in the normal food processing and cooking, but at high temperatures and acidic conditions (pH value of 2.2 to 4.4), will be partially hydrolyzed and converted to the 5'- pyrrolidone 2-carboxylic acid (pyroglutamic acid). Under (especially the latter) higher temperatures and acidic or alkaline conditions, converted into DL- glutamate, flavor force decreased. Soluble in water. PH aqueous 5 g / 100 mL of the value of 6.7 to 7.2. Slightly soluble in ethanol Description: L- glutamic acid by the fermentation of the resulting sodium carbonate or sodium hydroxide and refined use and precautions: odorants; flavor enhancer; monosodium glutamate in various types in food production needs proper use: The canned green beans, canned sweet corn, canned mushrooms, canned asparagus, canned green peas (with butter or other fat), cheese, according to its normal production needs the maximum amount of use, canned crab meat, 0.5 g / kg; cooked cured ham and cooked pig front legs, 2 g / kg (glutamate dollars); and ground pork luncheon meat, 5 g / kg (glutamate dollars); instant soup and soup 10 g / kg (alone or in combination with glutamic acid and its salts). Other Reference: in canned foods such as canned soups, 1 ~ 2 g / kg; canned vegetables, 0.5 ~ 3 g / kg; canned meat, 0.5 ~ 4.0 g / kg; canned fish, 2 ~ 5 g / kg; sausage, ham, 1 ~ 3 g / kg; sauces, condiments, 3 ~ 10 g / kg; snack foods, 1 ~ 5 g / kg; soy sauce, 3 ~ 6 g / kg; processed cheese, 4 ~ 5 g / kg; dehydrated soup, 50 ~ 80 g / kg; instant noodles, 50 ~ 150 g / kg; fast noodles soup, 100 ~ 170 g / kg. In soy and other foods such as assorted add about 1.5 ~ 4g / kg, adding about 0.054 g / kg in the song spiced wine, it can enhance the flavor. Mushrooms, canned asparagus, yet prevent the contents of a white precipitate, improve the role of color, smell and taste. And ribose nucleotide sodium, sodium succinate, sodium aspartate, glycine, alanine, citric acid (sodium), malic acid, fumaric acid, disodium hydrogen phosphate, sodium dihydrogen phosphate and the hydrolyzed vegetable protein , hydrolyzed animal protein, animal and plant extracts different amino acid complex, can be made of composite materials with different flavor characteristics, widely used in various foods.