What is the L-(+)Sodium glutamate?

L-(+)Sodium glutamate is White or off-white crystalline powder with a slight peptone-like odor, while it's Molecular Formula is C5H8NNaO4. White or off-white crystalline powder with a slight peptone-like odor sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action.

What is the CAS number for L-(+)Sodium glutamate?

The CAS number of L-(+)Sodium glutamate is 142-47-2.

What is L-(+)Sodium glutamate (142-47-2) used for?

History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.InChI:InChI=1/C5H9NO4.2Na/c6-3(5(9)10)1-2-4(7)8;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;/q;2*+1/p-2

What is the L-(+)Sodium glutamate?

L-(+)Sodium glutamate is White or off-white crystalline powder with a slight peptone-like odor, while it's Molecular Formula is C5H8NNaO4. White or off-white crystalline powder with a slight peptone-like odor sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action.

What is the CAS number for L-(+)Sodium glutamate?

The CAS number of L-(+)Sodium glutamate is 142-47-2.

What is L-(+)Sodium glutamate (142-47-2) used for?

History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.InChI:InChI=1/C5H9NO4.2Na/c6-3(5(9)10)1-2-4(7)8;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;/q;2*+1/p-2

Product classification

142-47-2

Product Name：Monosodium glutamate
Molecular Formula：C₅H₈NNaO₄
Purity：99%
Molecular Weight：169.113

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Product Details;

CasNo： 142-47-2

Molecular Formula： C₅H₈NNaO₄

Appearance： White or off-white crystalline powder with a slight peptone-like odor

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Technical Data Sheet:
As an AI language model, I don't have real-time access to specific technical data sheets. However, here are some general properties of MSG:

Chemical Formula: C5H8NNaO4
Molecular Weight: 169.11 g/mol
CAS Number: 6106-04-3
Appearance: White crystalline powder
Solubility: Highly soluble in water
pH (1% solution): 6.7-7.2
Melting Point: 232-236°C
Density: 1.66 g/cm³

Features:

Flavor Enhancer: MSG is known for its ability to enhance the umami flavor in foods. Umami is considered the fifth basic taste, contributing to a savory, meaty, or brothy taste sensation.
Versatility: MSG can be used in a wide range of food products, including soups, sauces, marinades, snacks, processed meats, seasonings, and pre-packaged foods.
Stability: It is stable under various processing conditions, such as heat, acidity, and freezing, making it suitable for different cooking methods and food applications.
Synergistic Effect: MSG can enhance and synergize with other flavors, allowing for a more balanced and robust taste profile in food preparations.

Packaging	1kg-15kg packing	2 PE bag inside + 1 foil bag outside in carton
	25kg-50kg packing	2 PE bag inside + 1 foil bag outside in drum
	Other packing	Customized packing
Drum Size	D38cm*H60cm or customized, 25 kg/ drum
Shipping	1-50kg	International Express	Fast and convenient	Door to Door
	50-500kg	Air Transportation	Fast and cheap	To Air Port
	Above 500kg	Sea Transportation	Cheap and convenient	To Port

Monosodium glutamate(Cas 142-47-2) Usage

Description	Monosodium glutamate (MSG) is a widely utilized flavor enhancer in the food industry, appreciated for its ability to intensify umami taste and improve the overall flavor quality of dishes and processed foods. While it has been the subject of scrutiny, scientific research supports its safety when consumed in moderation, making it a valuable ingredient in culinary applications.
Ready-to-Eat Meals	Pre-packaged meals, instant noodles, and frozen dinners frequently contain MSG to enhance flavor and provide a more satisfying eating experience. It helps to elevate the taste of convenience foods.
Seasonings and Condiments	MSG is a common ingredient in various seasonings, bouillon cubes, and condiments such as soy sauce, salad dressings, and BBQ sauces. It contributes to enriching the taste profile of these products.
Restaurant and Home Cooking	MSG is commonly used in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes, to enhance umami flavor. It can be added directly to cooking ingredients or sprinkled on food as a seasoning.
Flavor Enhancement	MSG is renowned for its ability to enhance the savory taste of foods, known as umami. It works by stimulating taste receptors on the tongue, thereby intensifying the overall flavor profile of dishes.
Regulatory Status	GRAS listed. Accepted in Europe for use as a food additive in certain applications. Included in the FDA Inactive Ingredients Database (oral syrup). Included in nonparenteral medicines licensed in the UK. Included in subcutaneous vaccine injections.
Who Evaluation	Evaluation year: 1987

InChI:InChI=1/C5H9NO4.2Na/c6-3(5(9)10)1-2-4(7)8;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;/q;2*+1/p-2

142-47-2 Relevant articles

Enzyme-Catalyzed Organic Synthesis: Electrochemical Regeneration of NAD(P)H from NAD(P) Using Methyl Viologen and Flavoenzymes

DiCosimo, Robert,Wong, Chi-Huey,Daniels, Lacy,Whitesides, George M.

, p. 4622 - 4623 (1981)

A procedure for enzyme-catalyzed organic...

Reconsidering the effects of monosodium glutamate: A literature review

Matthew Freeman CNP, MPH

, Journal of the American Academy of Nurse Practitioners, Volume18, Issue10 October 2006 Pages 482-486

This article reviews the literature from the past 40 years of research related to monosodium glutamate (MSG) and its ability to trigger a migraine headache, induce an asthma exacerbation, or evoke a constellation of symptoms described as the “Chinese restaurant syndrome.”

Process for chemical reaction of amino acids and amides yielding selective conversion products

-

Page 7-8, (2008/06/13)

The invention relates to processes for c...

142-47-2 Process route

: 98-79-3
L-Pyroglutamic acid

: 142-47-2,149-65-5,15383-53-6,16079-50-8,16177-21-2,16690-92-9,21932-17-2,26247-79-0,28223-73-6,30617-64-2,30811-79-1,32221-81-1,32342-59-9,56-86-0
glutamic acid sodium salt

Conditions

Conditions	Yield
With sodium hydroxide; hydrogen; 5% activated charcoal-supported ruthenium catalyst; In water; at 150 ℃; for 2h; under 103432 Torr;

: C₂₇H₂₉N₅O₄PRu*2Na⁽¹⁺⁾*2F₆P^(1-)

: 142-47-2,149-65-5,15383-53-6,16079-50-8,16177-21-2,16690-92-9,21932-17-2,26247-79-0,28223-73-6,30617-64-2,30811-79-1,32221-81-1,32342-59-9,56-86-0
glutamic acid sodium salt

Conditions