L-(+)Sodium glutamate
[CAS# 142-47-2]

Identification

• Classification: Biochemical >> Common amino acids and protein drugs
• Name: L-(+)Sodium glutamate
• Synonyms: L-Glutamic acid monosodium salt; Sodium hydrogen glutamate; Monosodium-L-glutamate
• Protein Sequence: E
• Molecular Formula: C₅H₈NNaO₄
• Molecular Weight: 169.11
• CAS Registry Number: 142-47-2
• EC Number: 205-538-1
• SMILES: C(CC(=O)O)[C@@H](C(=O)[O-])N.[Na+]

Properties

• Melting point: 232 ºC
• Water solubility: >=10 g/100 mL at 20 ºC

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H302-H312-H319-H332-H335
• Precautionary Statements: P261-P280-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Specific target organ toxicity - single exposure	STOT SE	3	H335
Acute toxicity	Acute Tox.	4	H332
Acute toxicity	Acute Tox.	4	H312
Acute toxicity	Acute Tox.	4	H302
Eye irritation	Eye Irrit.	2	H319

Discovory and Applicatios

Sodium L-(+) glutamate, commonly known as monosodium glutamate (MSG), was first discovered in 1908 by Japanese chemist Kikunae Ikeda. He discovered the compound's unique taste, known as "umami," which is characterized by salty and meaty notes. The discovery of MSG revolutionized the culinary world, providing a new understanding of taste perception and enhancing the flavor of food.

Sodium L-(+) glutamate is widely used as a flavor enhancer in the food industry to enhance the taste of savory dishes. It works by stimulating taste receptors on the tongue, particularly those that are sensitive to umami, to enhance the natural flavor of foods. MSG is added to a variety of foods, including soups, sauces, snacks, and processed meats, to improve mouthfeel and overall palatability.

Sodium L-(+) glutamate is a common ingredient in both home and restaurant cooking, used to enhance the flavor and balance flavors of dishes. It is often added to savory recipes such as stir-fries, marinades, and sauces to impart flavor depth and complexity. MSG can be sprinkled directly on cooked foods or added to foods during the cooking process.

Sodium L-(+) glutamate has antimicrobial properties that can play a role in food preservation. It inhibits the growth of certain bacteria and fungi, extending the shelf life of foods and reducing the risk of spoilage. MSG is added to processed foods and condiments to improve stability and safety during storage and distribution.

Sodium L-(+) glutamate is used as a sodium reducer in food formulations designed to reduce sodium content while maintaining flavor. By enhancing salty taste perception, MSG can reduce the overall sodium content of foods without affecting mouthfeel. This makes it a valuable ingredient in low-sodium and reduced-sodium food formulations.

Sodium L-(+) glutamate is marketed as a standalone umami seasoning or flavoring in a variety of forms, such as powders, crystals, and liquids. Umami seasonings containing MSG are used to enhance the flavor of dishes and add umami depth to a variety of cuisines. They are popular among home cooks and professional chefs seeking to enhance the taste of their culinary creations.

Sodium L-(+) glutamate has inspired culinary innovation and creativity, leading to the development of new flavor combinations and cooking techniques. Chefs and food manufacturers use the umami-enhancing properties of MSG to create innovative dishes, fusion cuisines, and flavored foods. MSG�s ability to enhance taste opens up possibilities for culinary experimentation and exploration.