1, in the food industry: as a salt substitute, nutritional supplements, flavor enhancer (mainly for meat, soups and poultry). Broth and soups such as for convenience foods, 10g/kg. Used in beverages, bakery products, meat, meat, sausages, milk and dairy products, flavorings, cereal products, the amount of 400mg/kg. Used as a nutritional supplement, limit of 12.4% (based on the total protein in foods meter). Can be used as shrimp, crabs and other aquatic canned produce magnesium ammonium phosphate crystals preventing agent, the amount of 0.3% to 1.6%. L – monosodium glutamate (MSG commonly known as “MSG”) has a strong flavor of meat, sugar and salt is in addition to the world’s consumption of up to a flavoring agent. In particular, the PH value of 6 to 7, MSG all dissociated strongest flavor. Is widely used for cooking and food processing. The general dosage is 0.2% to 0.5%. Per capita daily intake does not exceed 6g / d. L-Glutamic acid salt for improving the bitterness of beer, but also useful as salt substitutes, nutritional supplements, flavoring agent.
2, in the pharmaceutical industry: L – Glutamic acid is non-essential amino acids, it is metabolized in the body. Easy to lose amino, and keto transfer reaction occurs, to the synthesis of other amino acids. After eating, there is 96% L – glutamic acid can be absorbed by the body, and therefore can be used as raw nutritional supplements “elemental diet” is used in clinical practice.