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L-monosodium glutamate

is a white prismatic crystalline solid at room temperature and pressure, with a unique meat flavor and certain solubility in water. This substance is an amino acid derivative, which is a widely used freshness and food seasoning agent and has good applications in the processing and production of various foods. The seasoning effects of tomatoes, fermented soy products, yeast extracts, certain pointed cheese, and fermented or hydrolyzed protein products (such as soy sauce or soy sauce) are partly attributed to the presence of monosodium L-glutamate. 

Chemical Property
The molecular structure of L-monosodium glutamate contains an asymmetric carbon atom, which has optical activity and can rotate the polarized light surface by a certain angle. This substance is relatively stable to light and heat, and its 10% aqueous solution has a decomposition rate of about 0.6% when heated at 100 ℃ for 3 hours under ventilated conditions at a pH of 6.9; It can undergo dehydration and condensation when heated to 120 ℃. It is worth noting that this substance generates glutamate or glutamate hydrochloride in acidic environments, while in alkaline environments, L-glutamate monosodium undergoes a chemical reaction to produce the corresponding monosodium glutamate.
Application
L-glutamic acid monosodium is a commonly used food seasoning agent, which is the most widely used freshness agent both domestically and internationally. The general dosage of this substance when used as a seasoning agent is 0.2% to 0.5%. Unless used alone, it is best to mix this substance with nucleic acid seasonings such as ribonucleotides and sodium inosinate to form a composite seasoning to improve the effect. L-monosodium glutamate has a strong meat flavor, and monosodium glutamate can still feel its freshness when diluted to 3000 times with water. It is widely used in households, the food industry, and food processing industries (soups, sausages, fish cakes, spicy soy sauce, canned goods, etc.). When sodium guanylate is used together with this substance, it has a synergistic effect to enhance the freshness, also known as a freshness aid or strong monosodium glutamate. In addition, this substance can be used as an organic synthesis intermediate in industry, but its proportion in the world's annual production is extremely small, such as in various fields such as additives, permeation membranes, silk protein modification, leather additives, biomedical materials, modified regenerated collagen fibers, etc.