Glutamic acid monosodium salt

Sodium glutamate MSG 1-glutamic acid monosodium salt hydrolyzed vegetable protein utolyzed yeast whey protein... 

CN N-[4-[[(2-amino-1,4-dihydro-4-oxo-6-pteridinyl)nnethyl]amino]benzoyl]-L-glutamic acid monosodium salt... 

Synonyms L-Glutamate Sodium glutamate Glutamic acid monosodium salt L-Glutamic acid monosodium salt MSG Chinese seasoning Chemical/Pharmaceutical/Other Class Acidic amino acid salt... 

Sodium glutamate (621) Monosodium L-glutamate (MSG) glutamic acid monosodium salt monohydrate Flavor enhancer ADI not specified ... 

Kit components DPD 13.0 mg Tin(ll)-chloride dihydrate 0.23 mg A/-(4-aminobenzoyl)-L-glutamic acid, monosodium salt 1.0 mg Commercial products Teceos CIS bio international... 

CAS 142-47-2 EINECS/ELINCS 205-538-1 FEMA 2756 INS621 E621 Synonyms Chinese seasoning Glutamic acid, monosodium salt Glutamic acid, sodium salt Monosodium glutamate o-Monosodium glutamate... 

N-(1-Oxododecyl)glutamic acid, monosodium salt. See Sodium lauroyl glutamate Oxoethanoic acid. See Glyoxalic acid Oxoflex DPA Pastille. See 4,4 -Dicumyl diphenylamine... 

EINECS/ELINCS 249-958-3 Synonyms N-Dodecyl-L-glutamic acid, monosodium salt N-(1-Oxododecyl)glutamic acid, monosodium salt Sodium hydrogen N-(1-oxododecyl)-L-glutamate Sodium N-lauroyl-L-glutamate... 

Synonyma Glutamic acid monosodium salt monohydrate monosodium L-glutamate monohydrate Chinese seasoning Trade names Accent, Ajinomoto, Glutacyl, Glutavene, Vetsin... 

N-Dodecyl-L-glutamic acid, monosodium salt. See Sodium lauroyl glutamate Dodecylhexadecanol... 

N-(1-Oxododecyl)-L-aspartic acid, monosodium salt. See Sodium lauroyl aspartate N-(1-Oxododecyl)-L-glutamic acid, bis(2-octyldodecyl) ester. See Dioctyidodecyl lauroyl glutamate... 

An estimation of the amount of amino acid production and the production methods are shown ia Table 11. About 340,000 t/yr of L-glutamic acid, principally as its monosodium salt, are manufactured ia the world, about 85% ia the Asian area. The demand for DL-methionine and L-lysiae as feed supplements varies considerably depending on such factors as the soybean harvest ia the United States and the anchovy catch ia Pern. Because of the actions of D-amiao acid oxidase and i.-amino acid transamiaase ia the animal body (156), the D-form of methionine is as equally nutritive as the L-form, so that DL-methionine which is iaexpensively produced by chemical synthesis is primarily used as a feed supplement. In the United States the methionine hydroxy analogue is partially used ia place of methionine. The consumption of L-lysiae has iacreased ia recent years. The world consumption tripled from 35,000 t ia 1982 to 100,000 t ia 1987 (214). Current world consumption of L-tryptophan and i.-threonine are several tens to hundreds of tons. The demand for L-phenylalanine as the raw material for the synthesis of aspartame has been increasing markedly. 

JECEA reviewed the safety studies of glutamate and endorsed its safety by allocating an Acceptable Daily Intake (ADI) for L-glutamic acid and its monosodium, potassium, ammonium, calcium, and magnesium salts as being "not specified." The scientific committee for food of EC concurred (40). 

Monosodium glutamate (MSG) is the sodium salt of glutamic acid. The flavor-enhancing property is not limited to MSG. Similar taste properties are found in the L-forms of q-amino dicarboxylates with four to seven carbon atoms. The intensity of flavor is related to the chemical structure of these compounds. Other amino acids that have similar taste properties are the salts of ibotenic acid, tricholomic acid, and L-thean-ine. 

Amino acid production by fermentation started around 1960 in Japan. Initially glutamic acid was the main product. It was sold as sodium salt, monosodium glutamate (MSG), a flavor enhancer on oriental cuisine. Other amino acids soon followed. They are used in food and feed to increase the efficiency of low protein substrates. Microbiologically produced enzymes were introduced around 1970. They are used in grain processing, sugar production, fruit juice clarification, and as detergent additives (Table 9.1). 

L-glutamic acid or its salt, monosodium glutamate (MSG), is used as an additive to human food to enhance the taste. Although seaweed had been used in Asia to enhance food flavor for over 1000 years, it was not... 

Monosodium glutamate (MSG), a compound represented by the formula C5H8NNa04 H2O, is a sodium salt of the naturally occurring glutamic acid. Glutamic acid, first isolated in 1886, became an important industrial chemical when its sodium salt was found to enhance... 

Monosodium glutamate, the sodium salt of the amino acid L-glutamic acid, is used as a flavor enhancer in a variety of foods. Average individual daily intake in developed countries is 0.3-1.0 g/day. 

L-glutamic acid and its ammonium, calcium, monosodium, and potassium salts were evaluated by the Joint FAOAVHO Expert Committee on Food Additives (JECFA) in 1988 (6). Because human studies had failed to confirm involvement of monosodium glutamate in the Chinese restaurant sjmdrome or other reactions, the JECFA classified glutamic acid and its salts under the heading acceptable daily intake (ADI) not specified. The Scientific Committee for Food (SCF) of the European Commission reached a similar conclusion in 1991, and the conclusions of a subsequent review by the Federation of American Societies for Experimental Biology (FASEB) and the Federal Drug Administration (FDA) did not discount the existence of a sensitive subpopulation but otherwise concurred with the evaluations of JECFA and the SCF. 

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. Other carbohydrate sources such as sugar cane and tapioca are used in Asia. 

The other commonly occurring amino acid with an acidic side-chain is glutamic acid. This compound is probably best known as its monosodium salt (monosodium glutamate or MSG). This salt is added to foods (especially oriental food) to enhance the flavour and impart a meat-like taste to the food. Interestingly, both the d enantiomer of glutamic acid and the naturally occurring l form are used as food additives. Use of the nonnatural d isomer may account for some of the adverse reactions experienced by consumers of MSG in food. 

Taste compounds and flavour enhancers are raw materials used in process flavourings and can also be added to the final product. Current examples are sodium and potassium salts, organic acids, monosodium glutamate (MSG) and the 5 -nucleotides 5 -inosine monophosphate (IMP) and 5 -guanosin monophosphate (GMP). 

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