L-Glutamic acid
Amino Acids
Flavoring Agents
Nutritional Enhancers
56-86-0
E620
C₅H₉NO₄
$2.81 ~ $4.21
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is L-Glutamic acid?
L-Glutamic acid is a naturally occurring amino acid that is widely used in the food industry, often as its sodium salt (MSG), as a flavor enhancer to provide and intensify the savory umami taste in seasonings and prepared foods.
How is L-Glutamic acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material & Medium Preparation | Prepare a liquid culture medium using a carbon source (e.g., glucose from corn starch, molasses), a nitrogen source (e.g., ammonia), and other essential nutrients. | The medium must be completely sterilized (typically by heat) before introducing the bacteria to prevent contamination by unwanted microbes. Nutrient composition is critical for high yield. |
| 2 | Seed Culture (Inoculation) | Cultivate a pure strain of a specific bacterium (e.g., Corynebacterium glutamicum) in a small, sterile seed tank containing the prepared medium. | Maintaining a pure, uncontaminated culture is paramount. The health and density of the seed culture directly impact the main fermentation's success and duration. |
| 3 | Main Fermentation | Transfer the seed culture into a large-scale, sterilized bioreactor. The bacteria consume the nutrients and excrete L-Glutamic acid into the medium under controlled conditions. | Key parameters must be strictly controlled: pH (around 7.0-8.0), temperature (around 30-37°C), and dissolved oxygen. These factors are continuously monitored and adjusted for optimal production. |
| 4 | Cell Separation | Separate the bacterial cells (biomass) from the fermentation broth which now contains the dissolved L-Glutamic acid. | This is typically done by centrifugation or microfiltration to obtain a clear, cell-free supernatant. Efficient separation is key to simplifying downstream purification. |
| 5 | Purification & Crystallization | Adjust the pH of the clear broth to the isoelectric point of L-Glutamic acid (approximately pH 3.2) using a strong acid like hydrochloric acid (HCl). This causes the L-Glutamic acid to precipitate out of the solution as crystals. | Precise pH control is crucial for maximizing the crystallization yield. The solution may also be treated with activated carbon to remove color impurities before crystallization. |
| 6 | Separation & Drying | Separate the L-Glutamic acid crystals from the liquid (mother liquor) using a centrifuge or filter. The wet crystals are then dried in a controlled-temperature dryer. | The final moisture content must meet product specifications. The drying temperature must be low enough to prevent thermal degradation of the product. |
| 7 | Sieving & Packaging | Sieve the dried L-Glutamic acid to ensure a uniform particle size. The final product is then tested for quality and packaged into sealed, food-grade containers. | Final quality control checks for purity, color, and particle size distribution. Packaging must protect the product from moisture and contaminants during storage and transport. |
Technical Specifications
| CAS Number | 56-86-0 |
| Chemical Formula | C₅H₉NO₄ |
| Solubility | Slightly soluble in water |
| Storage Conditions | Cool, dry, well-ventilated storage |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Flavor enhancer (MSG precursor)
nutritional supplement
pharma ingredient
Mechanism of action:
| Parameter | L-Glutamic acid |
|---|---|
| Functional Category | Flavor Enhancer; Nutrient; pH Adjuster |
| Key Ingredients | L-Glutamic acid (E620) |
| Mechanism of Action | The glutamate anion binds to specific G protein-coupled receptors (T1R1/T1R3) on the human tongue, triggering a nerve impulse that is perceived as the umami (savory) taste. This enhances the perception of other existing flavors and creates a sensation of fullness and complexity. As an amino acid, it can also participate in Maillard reactions and act as a weak acid to regulate product pH. |
| Application Effect in Product | Imparts a distinct savory, brothy, or meaty flavor profile; enhances and balances the overall taste of foods, allowing for sodium reduction; rounds out mouthfeel in soups, sauces, seasonings, and processed meats; contributes to color and flavor development in thermally processed foods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Glutamic acid | Non-essential Amino Acid / Neurotransmitter | Primary excitatory neurotransmitter; protein building block; precursor to GABA; provides umami taste. | Fundamental biological molecule; naturally present in protein-rich foods. | Less stable and soluble than its salt form (MSG) for food use; can be excitotoxic in excess. | Biochemical research; as a fundamental component in cell culture media; dietary supplements. | For its pure, non-salt form required in specific biological or chemical applications, not primarily for flavor. |
| Monosodium Glutamate (MSG) | Food Additive / Flavor Enhancer | Sodium salt of glutamic acid; highly soluble in water; provides a pure umami taste. | Very efficient, potent, and cost-effective flavor enhancer; highly stable and easy to use in food production. | Adds sodium to diet; negative public perception (often unfounded); provides only umami flavor, not complexity. | Enhancing savory flavor in processed foods, soups, stocks, snacks, and seasonings. | When a potent, clean, and highly soluble source of umami flavor is needed for food manufacturing. |
| L-Glutamine | Conditionally Essential Amino Acid | Most abundant amino acid in the body; fuel for gut and immune cells; precursor to glutamate. | Crucial for gut lining integrity and immune function; readily crosses the blood-brain barrier. | Is not a primary flavor enhancer; provides different physiological functions than direct glutamate. | Dietary supplement for athletic recovery, immune support, and promoting intestinal health. | To support gut health, immune function, or muscle recovery, not for direct neurotransmission or flavoring. |
| GABA (Gamma-Aminobutyric acid) | Inhibitory Neurotransmitter | Synthesized from glutamate; the primary inhibitory (calming) neurotransmitter in the central nervous system. | Functionally opposes glutamate's excitatory action, promoting relaxation and reducing neuronal excitability. | Poorly crosses the blood-brain barrier when taken orally as a supplement; not used for flavor. | As a dietary supplement with the intent to promote calmness, reduce stress, and aid sleep. | For its potential calming effects, acting as the functional counterpart to glutamate's excitatory role. |
| Yeast Extract | Food Ingredient / Flavor Enhancer | Natural source of free glutamates, nucleotides, vitamins, and minerals derived from yeast. | Provides a complex, savory, bouillon-like flavor, not just pure umami; often used for "clean label" products. | Less potent umami source than pure MSG; flavor profile can be variable; more expensive. | Adding savory depth to soups, sauces, vegan/vegetarian dishes, and snack foods. | For a complex, savory flavor from a natural source that avoids listing MSG on the ingredient panel. |
| L-Aspartic acid | Non-essential Amino Acid / Neurotransmitter | Excitatory neurotransmitter that also activates NMDA receptors; involved in the urea cycle. | Plays a key role in metabolism and stamina; acts as an excitatory neurotransmitter alongside glutamate. | Less abundant and less studied as a primary neurotransmitter compared to glutamate. | Component in protein blends; supplement for reducing fatigue (often as D-Aspartic acid). | For its specific roles in metabolic energy cycles or as an alternative excitatory amino acid. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications