L-Glutamic Acid
CAS 56-86-0 C5H9NO4
- CAS number
- 56-86-0
- EC number
- 200-293-7
- Formula
- C5H9NO4
- Molar mass
- 147.13 g/mol
- Appearance
- White free-flowing crystalline powder, odourless; slightly water-soluble; acidic (pH ~3.2 saturated).
L-Glutamic acid is the acidic amino acid behind umami and the parent of monosodium glutamate. It carries a second carboxyl group on its side chain, which makes it markedly less soluble than most amino acids and gives it a low isoelectric point, around pH 3.2, where it crystallises out of solution. Industrial production exploits exactly that: fermentation broth is acidified to the isoelectric point to drop the crystals out, then neutralised with sodium hydroxide when MSG is the target. Beyond flavour it feeds cell-culture media, surfactant chemistry and chiral synthesis. Ehlinar supplies food (E620) and pharmacopoeial grades — free acid or monosodium salt.
Applications
Grades & packaging
Food (FCC/E620 ≥99%), pharma (USP/EP) and reagent grades — assay ~98.5–100.5%; free acid and MSG salt differ.
- 25 kg kraft bags/fiber drums with PE liner
- Foil packs
How we supply
- Certificate of Analysis (CoA), lot-specific where available
- Safety Data Sheet (SDS / MSDS)
- Technical Data Sheet (TDS)
- Certificate of Origin / Certificate of Conformity
Independent third-party inspection can be arranged on request, with the agency and scope agreed per trade. Representative samples can be requested for qualification, subject to supplier availability. We recommend incoming quality control against the agreed CoA.
Quoted on standard Incoterms (e.g. EXW, FOB, CIF, DAP) as agreed per trade. Delivery region, packaging and grade are confirmed per quote.
Documents and services above are subject to supplier availability and confirmed per quote; nothing here is an offer.
Typical / indicative values — not a binding specification
| Property | Typical |
|---|---|
| Assay | ~98.5–100.5% |
| Assay (food, FCC/E620) | ≥99% |
| Water solubility | Slightly soluble |
| pH (saturated solution) | ~3.2 |
Also known as
L-Glu · (S)-2-aminopentanedioic acid · L-glutamate · E620
Frequently asked questions
- Which grade — food or pharma?
- FCC/E620 for flavour and supplement use; USP/EP for pharmaceutical use.
- Is it kosher, halal or vegan?
- It is produced by plant fermentation, non-animal, and commonly certified.
- How is it stored?
- Cool, dry and sealed.
- Why is glutamic acid so much less soluble than other amino acids?
- Because of where its isoelectric point sits. At around pH 3.2 the molecule carries no net charge and packs into a crystal readily; solubility there is only about 10 to 20 g per litre near room temperature, rising to roughly 50 to 60 g per litre by pH 4.7. Dissolving it at scale is a matter of pH rather than heat alone.
- How does glutamic acid become MSG?
- By neutralisation. The free acid is dissolved and treated with sodium hydroxide or sodium carbonate to bring the solution to roughly neutral pH, giving the monosodium salt, which is then crystallised. The two products are the same amino acid; the counter-ion and the solubility differ.
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Related products
Figures and identifiers here are compiled from public references and provided for general information; they are indicative, not a specification. See all products.