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Online Edition: "Specifications for Flavourings"
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| Flavouring |
L-Glutamic acid |
| Synonym(s) |
Aminoglutaric acid, 1-aminopropane-1,3-dicarboxylic acid
L-2-Aminopentanedioic acid
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| Latest JECFA evaluation |
2004 (Session 63)
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| Status of specification |
Full |
| Chemical name |
L-Glutamic acid
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| JECFA number |
1420 |
| CAS number |
56-86-0
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| FEMA number |
3285
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
147.13 |
| Chemical formula |
C5H9O4N
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| Physical form/odour |
White free-flowing, crystalline powder; Yeasty, bread-like aroma |
| Solubility |
Slight soluble in water and ether |
| Solubility in ethanol |
Insoluble |
| Boiling point (°C) |
- |
| Assay min % |
98% |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
mp: 247-249°; Sp.rotation = +30 to +32° (22°, 6N HCl); Complies with purity criteria for L-Glutamic acid in JECFA Monographs 1 |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1420.gif
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