Glutamic Acid

  • Chemical Name: L-Glutamic acid
  • CAS No.:56-86-0
  • MF: C5H9NO4
  • MW: 147.13
  • Purity: >98% or As customer requested
  • Color: White
  • Chemical Properties: Off-White to Pale Yellow Solid
  • Water Solubility: 7.5 g/L (20 ºC)
  • Product Categories: Fine chemicals; amino acid; chemicals; pharmaceutical intermediate; APIs
  • Test method: HPLC


What is Glutamic Acid?

Glutamic acid is an optically dynamic type of glutamic corrosive having L-arrangement. It plays a part as a nutraceutical, a micronutrient, an Escherichia coli metabolite, a mouse metabolite, a ferroptosis inducer and a synapse. It is a glutamic acid for sale, a proteinogenic amino corrosive, a glutamic corrosive and a L-alpha-amino corrosive. It is a form corrosive of a glutamic acid. It is an enantiomer of a D-glutamic corrosive.

Basic information   

Product Name: L-Glutamic acid

l glutamate; glutaton; l glutaminic acid; glutamic acid; glutacid

CAS: 56-86-0
MW: 147.13
EINECS: 200-293-7
Product Categories: Fine chemicals; amino acid; chemicals; pharmaceutical intermediate; APIs; Food & Feed ADDITIVES; Amino acids series
Chemical Structure

L-Glutamic acid            

Chemical Properties    

Melting point  205 °C (dec.) (lit.)
alpha  32 º (c=10,2N HCl)
Boiling point  267.21°C (rough estimate)
density  1.54 g/cm3 at 20 °C
refractive index  1.4300 (estimate)
storage temp.  2-8°C
solubility  1 M HCl: 100 mg/mL
form  powder
pka 2.13(at 25℃)
color  White
PH 3.0-3.5 (8.6g/l, H2O, 25℃)
optical activity [α]20/D +32°, c = 10 in 2 M HCl
Water Solubility  7.5 g/L (20 ºC)
λmax λ: 260 nm Amax: 0.1
λ: 280 nm Amax: 0.1
JECFA Number 1420
Merck  14,4469
BRN  1723801
Glutamic Acid Usage And Synthesis      

Glutamic acid is an amino corrosive that keeps up with the respectability of the gastrointestinal obstruction.

Glutamic acid very well may be utilized in blend with a probiotic and a prebiotic (a fiber-rich food that advances the multiplication of microbiotic strains).

For this situation, the glutamic acid for sale is integrated into the proteins during their union by the “upside” microorganisms of the digestive microbiota, subsequently inclining toward their turns of events. These microscopic organisms are especially helpful in instances of digestive touchiness.

Technical Support & Resources      

Information provided in the product description is from published literature. Due to the nature of scientific experimentation, your results (e.g., selectivity and effective concentrations) or specific application for this product may differ. If you have questions about how this product fits your application, please contact our technical support staff.

MSDS: MSDS available.

COA: COA can be available if you send us inquiry.

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