L-グルタミン酸ナトリウム一水和物

解説グルタミン酸ソーダ，グルタミンさんソーダ，グルタミン酸モノナトリウム。白色，無色の針状晶で水に溶けやすく，うまみをもち調味料として使われる。小麦粉のグルテン，脱脂大豆のアミノ酸から精製する方法が行われていたが，発酵法として，デンプン，糖蜜などからとる方法のほか，合成法として，石油化学製品のアクリロニトリルを化学的に反応させて得る方法も行われる。

天然物の起源Reported found in certain seaweeds including Laminaria japonica

使用Flavor enhancer for foods in concentration of about 0.3%.

一般的な説明White or off-white crystalline powder with a slight peptone-like odor. pH (0.2% solution)7.0.

製造方法Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped

Monosodium glutamate is the monosodium salt of the naturally occurring L-form of glutamic acid. It is commonly manufactured by fermentation of carbohydrate sources such as sugar beet molasses. In general, sugar beet products are used in Europe and the USA. M 452 Monosodium Glutamate Other carbohydrate sources such as sugar cane and tapioca are used in Asia.