Monosodium glutamate is an important umami agent that has an enhancing effect on the aroma. Monosodium glutamate is widely used in food flavoring, which can be used alone or in combination with other amino acids.
Although glutamic acid is not an essential amino acid, it has amino transfer with ketoacids in nitrogen metabolism and can synthesize other amino acids. Glutamic acid has the effect of reducing toxins in the blood. When liver function is impaired, the ammonia content in the blood increases, causing severe nitrogen metabolism disorders, leading to hepatic coma, while glutamate can work with ammonia to reduce the amount of ammonia in the blood. In addition, brain tissue can only oxidize glutamic acid, not other amino acids. When glucose supply is insufficient, glutamine acts as an energy source for brain tissue, so glutamate is necessary to improve and maintain brain function.
|Appearance||White crystalline powder||Conforms|
|Loss on drying||≤0.5%||0.1%|
|Appearance:||White crystalline powder|
Used as a flavor enhancer.
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