L-(+)Sodium glutamate CAS：142-47-2
Product Advantages of L-(+) Monosodium Glutamate (CAS: 142-47-2)
1. Authentic Umami, Naturally Derived
Produced via fermentation from non-GMO carbohydrate sources, our L-(+) Monosodium Glutamate is chemically identical to the umami-enhancing glutamate found naturally in foods like tomatoes, aged cheese, and mushrooms. It delivers a pure, clean savory taste that rounds out and deepens overall flavor profiles without introducing any off-notes.
2. High Purity & Consistent L-Isomer Quality
Guaranteed to contain >99% L-(+) monosodium glutamate, the biologically active natural form. This high chiral purity ensures maximum flavor-enhancement efficiency and predictable performance, batch after batch.
3. Effective Salt-Reduction Tool
Enables a reduction of sodium content in finished products by up to 30–40% when used in combination with sodium chloride, without sacrificing palatability. This supports clean-label and better-for-you formulations while maintaining consumer appeal.
4. Excellent Process Stability & Solubility
Appears as a white, free-flowing crystalline powder with rapid, complete solubility in water. Highly stable under typical food processing conditions (pH 4–8, retort, UHT), making it ideal for dry mixes, liquid seasonings, snacks, soups, sauces, and ready meals.
5. Certified Safe & Universal Acceptance
Meets the latest FCC, JECFA, and USP/NF monographs. Recognized as safe (GRAS) by the U.S. FDA and approved worldwide. Free from animal-derived materials and common allergens, it is suitable for vegetarian, vegan, halal, and kosher applications.
6. Sustainable, Traceable Supply Chain
Manufactured in fully audited, ISO 22000-certified facilities using an eco-friendly fermentation process. A fully integrated and traceable supply chain guarantees consistent particle size, density, and reliable global availability.
L-(+) Monosodium Glutamate (CAS 142-47-2) is a high-purity, fermentation-derived flavor enhancer that delivers a clean, authentic umami taste to a wide range of savory foods. Sourced from non-GMO carbohydrate feedstock and manufactured through a controlled bio-fermentation process, our product consists exclusively of the naturally occurring L-(+) isomer at over 99% purity, appearing as a white, free-flowing crystalline powder with rapid water solubility. It effectively rounds out flavor profiles, masks off-notes, and supports sodium reduction strategies by allowing up to 30–40% less salt in formulations without compromising palatability. Meeting the latest FCC, JECFA, and USP/NF specifications, this ingredient is internationally recognized as safe (GRAS) and is fully traceable, allergen-free, and suitable for vegetarian, vegan, halal, and kosher applications across snacks, soups, sauces, bouillons, processed meats, and ready meals.
L-(+) Sodium Glutamate — Paraphrased Chemical Properties
| Property | Description |
|---|---|
| Melting Point | Approx. 232 °C |
| Optical Rotation | [α]D20 −3.5° (10% solution in 5° Bé HCl); specific rotation D20 +25.16° (10 g MSG per 100 mL 2 N HCl) |
| Density | d20 (saturated aqueous solution): 1.620 |
| Refractive Index | Determined at 25 °C (c = 10 g/100 mL, 2 M HCl) |
| FEMA Number | 2756 (Monosodium glutamate) |
| Storage Conditions | Store in the dark, under inert atmosphere, at room temperature |
| Solubility | Freely soluble in water; poorly soluble in ethanol (95%) |
| Physical Form | Powder |
| Color | White to pale off-white |
| Odor | Odorless |
| Origin | Synthetic |
| Water Solubility | ≥100 g/L at 20 °C |
| Merck Reference | 14,6254 |
| Stability | Hygroscopic (moisture-sensitive) |
| Partition Coefficient (Log P) | −1.44 |
| CAS Registry Reference | 142-47-2 (CAS Database) |
| EPA Substance Registry System | Monosodium glutamate (142-47-2) |
Safety Information — Restated
| Parameter | Description |
|---|---|
| EU Risk Phrases (R‑codes) | R20/21/22 — Harmful by inhalation, in contact with skin and if swallowed |
| German Water Hazard Class (WGK) | Class 2 — Hazardous to waters |
| Toxic Effects Registry (RTECS) | MA1578000 |
| TSCA Listing | Yes (included in the TSCA Inventory) |
| Harmonized System Code (HS) | 2922.49.99 |
| Hazardous Substances Database Reference | CAS 142-47-2 |
| Acute Oral Toxicity (Mouse) | LD50 intragastric: 19.9 g/kg (source: Eka) |
Applications of L-(+) Sodium Glutamate
Soups, Stocks & Bouillons – Provides a quick and authentic savory foundation in dry mixes, liquid broths, and bouillon cubes, enhancing overall mouthfeel and taste depth.
Sauces, Gravies & Condiments – Used widely in soy sauces, tomato sauces, salad dressings, and dipping sauces to boost umami and balance complex flavor profiles.
Snack Foods & Instant Noodles – A core component of dusting seasonings, coating blends, and noodle flavor sachets, delivering the immediate savory impact consumers expect in chips, crackers, and extruded snacks.
Processed Meat & Seafood Products – Incorporated in sausages, ham, surimi, canned fish, and reformed meat items to intensify meaty notes, mask fishy or metallic off-flavors, and improve product palatability.
Ready Meals & Frozen Convenience Foods – Adds consistency and flavor robustness to microwave meals, frozen entrées, and prepared side dishes, ensuring a home-cooked taste after reheating.
Sodium Reduction Strategies – Enables the partial replacement of table salt (NaCl) without sacrificing taste quality, supporting the development of healthier, lower-sodium food options.
Seasoning Blends & Compound Ingredients – Functions as a building block in industrial seasoning formulations, along with nucleotides (IMP/GMP), to create synergistic high-impact flavor bases for snacks, meats, and meal solutions.
Sensory & Biochemical Research – Serves as a reference standard in umami taste studies, receptor assays, and flavor perception research within academic and industry laboratories.
