Product Description
L-Glutamic acid AJI/USP Amino acid Food Additive made in china 56-86-0
AI Product Description
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L-Glutamic acid, specifically the AJI/USP grade manufactured in China, is a high-purity amino acid widely recognized for its safety and versatility in the global food industry. Chemically known as 2-aminopentanedioic acid, this compound carries the CAS number 56-86-0 and features the molecular formula C₅H₉NO₄ with a molar mass of approximately 147.13 g/mol. Produced through advanced fermentation processes using specific bacterial strains, the AJI/USP designation ensures that the product strictly adheres to both the stringent standards of the Association of Japanese Industries (AJI) and the rigorous purity requirements set by the United States Pharmacopeia (USP). This dual compliance makes it an ideal choice for international manufacturers seeking consistent quality without compromising regulatory acceptance.
The primary application of L-Glutamic acid lies in its role as a flavor enhancer, most famously associated with monosodium glutamate (MSG), though it is also used directly in various food formulations. It naturally occurs in protein-rich foods like tomatoes, cheese, and mushrooms, contributing a savory "umami" taste that significantly improves the overall palatability of processed foods, soups, sauces, and snacks. Beyond culinary uses, this amino acid serves as a crucial nitrogen donor in the synthesis of other proteins and neurotransmitters within the human body, supporting metabolic functions. In industrial contexts, it acts as a raw material for producing pharmaceuticals, cosmetics, and animal feed supplements. The Chinese manufacturing sector has established itself as a leading global supplier of this commodity, leveraging efficient production scales to deliver cost-effective solutions while maintaining exceptional purity levels free from heavy metals and microbial contaminants. Whether utilized to boost flavor profiles or as a nutritional supplement, L-Glutamic acid remains a cornerstone ingredient in modern food science, bridging the gap between natural nutrition and industrial food processing needs with reliability and efficacy.