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Magnesium diglutamate is widely used in the food industry as an additive to various products.
Magnesium diglutamate can be used in meat preparations, confectionery, beverages and other foods that require acidity regulation and texture stabilization.
Magnesium diglutamate is widely used as a food additive, performing various functions in the food industry.
CAS Number: 18543-68-5
EC Number: Not consistently reported in major public
E number E625 (flavour enhancer)
Chemical formula: C10H16MgN2O8
Molar mass: 316.549 g·mol−1
SYNONYMS:
Magnesium diglutamate(1−), Magnesium bis(4-amino-4-carboxybutanoate), Magnesium glutamate, E625, Glutamic acid hemimagnesium salt
Magnesium diglutamate is a compound with formula Mg(C5H8NO4)2.
Magnesium diglutamate is a magnesium acid salt of glutamic acid.
Magnesium diglutamate (E625) is an organic chemical compound, which is the magnesium salt of diglutamic acid.
Magnesium diglutamate comes in the form of a white powder with a well-water-soluble structure.
Magnesium diglutamate is odorless and tasteless, which allows it to be widely used in food production.
Magnesium diglutamate has the ability to bind water, which makes it an effective agent for stabilizing the consistency of food products.
Magnesium diglutamate has the E number E625 and is used in foods as a flavor enhancer.
Magnesium diglutamate is a food additive with flavor enhancing function.
Magnesium diglutamate is the magnesium salt of glutamic acid.
Glutamates give the “umami” taste (delicious in Japanese), considered to be the fifth basic taste, along with sweet, sour, salty and bitter.
They can be added in any food, including alcoholic and non-alcoholic beverages in proportions of up to 1%, thus allowing the required amount of salt to be reduced.
A proportion higher than 1% cannot accentuate the taste furthermore, but can distort it.
Magnesium diglutamate is considered a multifunctional ingredient because it combines the technological properties of glutamate salts with the nutritional characteristics of magnesium.
Unlike monosodium glutamate (MSG), which contributes sodium to food formulations, magnesium diglutamate provides magnesium ions, making it an attractive option for manufacturers developing reduced-sodium products.
In aqueous systems, magnesium diglutamate dissociates into magnesium ions and glutamate ions.
Magnesium diglutamate component interacts with specific umami taste receptors on the tongue, particularly the T1R1/T1R3 receptor complex, which is responsible for the perception of savory taste.
This mechanism enhances the flavor intensity of foods without significantly altering their original flavor profile.
From a manufacturing perspective, magnesium diglutamate generally exhibits good compatibility with other food ingredients, including proteins, carbohydrates, flavor systems, and seasoning blends.
Magnesium diglutamate can be incorporated into dry mixes, powdered seasonings, soups, sauces, and processed foods without significantly affecting texture or appearance.
Magnesium diglutamate is also of interest in food science because the magnesium ion may influence the flavor profile differently than sodium, potassium, or calcium salts of glutamic acid.
As a result, formulators sometimes evaluate magnesium diglutamate when developing alternative flavor systems or optimizing taste characteristics in specialized products.
In nutritional formulations, magnesium diglutamate may provide better taste characteristics than some traditional magnesium salts.
Certain magnesium compounds, such as magnesium oxide, can impart a chalky or bitter taste, whereas magnesium diglutamate may contribute a more savory and acceptable flavor profile due to the presence of glutamate.
Magnesium diglutamate is generally produced through a controlled neutralization reaction between glutamic acid and a magnesium source, such as magnesium hydroxide, magnesium oxide, or magnesium carbonate.
The resulting solution is purified, concentrated, and dried to obtain a stable powder suitable for commercial applications.
Magnesium diglutamate is also chemically interesting because glutamate molecules can act as ligands, coordinating with magnesium ions through their carboxylate groups.
This interaction contributes to the formation and stability of the magnesium-glutamate complex.
In biological systems, both magnesium and glutamate are naturally present.
Magnesium is one of the most abundant intracellular minerals, while glutamate is one of the most abundant amino acids in nature.
This biological familiarity contributes to the widespread acceptance of glutamate-based mineral salts in food and nutritional applications.
Another notable aspect of magnesium diglutamate is its potential role in clean-label and sodium-reduction initiatives.
As consumer demand for lower-sodium foods continues to increase, manufacturers are exploring alternative flavor-enhancing ingredients that can help maintain product acceptability while reducing sodium content.
Magnesium diglutamate may contribute to these formulation strategies by providing umami enhancement without adding sodium.
From a regulatory standpoint, magnesium diglutamate is generally treated similarly to other glutamate salts, although regulatory status, permitted uses, and labeling requirements may vary among countries and regions.
Manufacturers typically evaluate local food regulations before incorporating the ingredient into commercial products.
Finally, magnesium diglutamate represents an example of a compound that bridges the fields of food technology, nutrition, and amino acid chemistry.
Magnesium diglutamate's combination of flavor-enhancing properties, mineral functionality, and compatibility with modern food formulations makes it an ingredient of ongoing interest in both research and commercial product development.
USES and APPLICATIONS of MAGNESIUM DIGLUTAMATE:
Magnesium diglutamate is widely used in the food industry as an additive to various products.
Magnesium diglutamate can be used in meat preparations, confectionery, beverages and other foods that require acidity regulation and texture stabilization.
Magnesium diglutamate is widely used as a food additive, performing various functions in the food industry.
Due to its stabilizing properties, magnesium diglutamate is mainly used as an acidity regulator and stabilizer in food products.
Magnesium diglutamate is used in food technology as a flavor-enhancing ingredient that contributes umami characteristics and improves overall taste perception.
Magnesium diglutamate may be incorporated into soups, broths, seasoning blends, savory snacks, processed foods, ready meals, sauces, and culinary preparations where enhanced savory flavor is desired.
Magnesium diglutamate is particularly attractive in formulations designed to reduce sodium content because it provides glutamate functionality without introducing sodium.
Food manufacturers may utilize magnesium diglutamate to support sodium-reduction strategies while maintaining desirable flavor intensity.
In nutritional products, magnesium diglutamate can serve as a source of magnesium.
Magnesium diglutamate may be incorporated into dietary supplements, fortified foods, functional foods, and specialized nutritional formulations where magnesium supplementation is desired alongside good palatability.
Magnesium diglutamate may also be used in research, biochemical studies, and formulation development involving amino acid salts, mineral delivery systems, and flavor-enhancement technologies.
Because of its combination of mineral and amino acid functionality, magnesium diglutamate is of interest in modern food science, nutritional product development, and specialty ingredient applications.
For industrial use, Magnesium diglutamate is obtained by bacterial fermentation of molasses.
Magnesium diglutamate is used to accentuate the flavor and taste of natural foods.
Common applications of Magnesium diglutamate: Chips, snacks, soups (in powder), pâtés, pizzas, charcuterie, sauces, spices, rice, pre-cooked foods, olives, charcuterie, meat products, fish derivatives
Magnesium diglutamate is used to treat low blood magnesium.
Low blood magnesium is caused by gastrointestinal disorders, prolonged vomiting or diarrhea, kidney disease, or certain other conditions.
Certain drugs lower magnesium levels as well.
Magnesium diglutamate is sometimes prescribed for other uses; ask your doctor or pharmacist for more information.
Magnesium diglutamate may be used as part of mineral fortification strategies in foods and beverages.
Because magnesium is an essential nutrient required for normal muscle function, nerve signaling, protein synthesis, and energy metabolism, magnesium-containing ingredients are often incorporated into functional foods and nutritional products.
Magnesium diglutamate can improve palatability, which may be beneficial in fortified products where mineral ingredients sometimes produce undesirable tastes.
In sensory applications, magnesium diglutamate may improve flavor persistence, mouthfeel, and overall taste balance.
Magnesium diglutamate can help strengthen savory notes, round out flavor profiles, and enhance the perception of richness in foods such as soups, sauces, snack seasonings, plant-based products, and prepared meals.
BENEFITS of MAGNESIUM DIGLUTAMATE:
Magnesium diglutamate offers several potential benefits.
One of its primary advantages is its dual functionality as both a magnesium source and a flavor-enhancing compound.
This allows formulators to combine nutritional and sensory objectives in a single ingredient.
Another important benefit is Magnesium diglutamate's contribution to umami flavor enhancement.
Like other glutamate salts, Magnesium diglutamate can improve flavor depth, mouthfeel, and overall taste quality in savory foods.
Magnesium diglutamate may support sodium-reduction initiatives because it can replace part of the functionality provided by sodium-containing flavor enhancers.
This can be useful in the development of products aimed at consumers seeking lower sodium intake.
From a nutritional perspective, magnesium is an essential mineral involved in muscle function, nerve transmission, protein synthesis, energy production, and numerous enzymatic reactions.
Magnesium diglutamate can therefore contribute both functional and nutritional value depending on the application.
MAGNESIUM DIGLUTAMATE AND ITS FUNCTIONS IN FOODS
Magnesium diglutamate (E625) plays a key role in the food industry, ensuring the stability and proper consistency of food products.
Magnesium diglutamate's use allows manufacturers to control the quality and shelf life of products, which affects consumer satisfaction and safety.
CHARACTERISTICS of MAGNESIUM DIGLUTAMATE:
Magnesium diglutamate combines two biologically important components: magnesium and glutamic acid.
Magnesium is an essential mineral involved in hundreds of enzymatic reactions in the human body, while glutamic acid is a naturally occurring amino acid and one of the key contributors to umami taste.
A notable characteristic of magnesium diglutamate is that it may serve both nutritional and functional purposes.
Unlike sodium-based glutamate salts, Magnesium diglutamate introduces magnesium rather than sodium, which can be advantageous in formulations aimed at reducing sodium content.
Magnesium diglutamate exhibits flavor-enhancing properties typical of glutamate salts and can improve savory flavor perception in food systems.
Magnesium diglutamate is generally compatible with a wide range of ingredients and processing conditions.
Another important characteristic is Magnesium diglutamate's relatively good stability during storage and food processing, allowing it to maintain functionality under normal manufacturing conditions.
PHYSICAL AND CHEMICAL PROPERTIES of MAGNESIUM DIGLUTAMATE:
Magnesium diglutamate is typically obtained as a white crystalline powder that is odorless and readily dispersible in water.
Magnesium diglutamate exhibits good stability under normal environmental conditions and remains relatively unchanged when stored in sealed containers protected from moisture.
Chemically, Magnesium diglutamate consists of a magnesium ion coordinated with two glutamate anions.
Magnesium diglutamate behaves as an ionic salt and dissociates in aqueous solutions into magnesium and glutamate ions.
Its solutions are generally slightly acidic to neutral depending on concentration and formulation conditions.
Magnesium diglutamate demonstrates low chemical reactivity under ordinary conditions and is compatible with many food ingredients.
Exposure to excessive heat may result in gradual decomposition, which is common among amino acid salts.
PHYSICAL and CHEMICAL PROPERTIES of MAGNESIUM DIGLUTAMATE:
Common Name: Magnesium Diglutamate
Chemical Name: Magnesium Bis(L-glutamate)
Chemical Type: Magnesium salt of glutamic acid
CAS Number: 18543-68-5*
EC Number: Not consistently reported in major public databases
Molecular Formula: C10H16MgN2O8
Molecular Weight: 316.54 g/mol
Chemical Classification: Amino acid salt
Parent Compound: L-Glutamic Acid
Appearance: White crystalline powder
Physical State: Solid
Odor: Odorless or nearly odorless
Taste: Mild umami or savory taste
Solubility in Water: Soluble
Solubility in Alcohol: Slightly soluble to practically insoluble
Hygroscopicity: Slightly hygroscopic
Crystal Form: Crystalline powder
Density: Limited publicly available data
Stability: Stable under normal storage conditions
Melting Point: Decomposes upon heating
Storage Conditions: Cool, dry, well-sealed container
Chemical Class: Amino acid salt
Ionic Character: Magnesium salt
Parent Acid: Glutamic acid
pH Characteristics: Slightly acidic to neutral in aqueous solution
Thermal Stability: Stable under normal food processing conditions
Hydrolysis Behavior: Stable under ordinary conditions
Reactivity: Low chemical reactivity
Chelation Properties: Can participate in metal-ion interactions
Flavor Functionality: Umami flavor enhancement
Nutritional Functionality: Source of magnesium and glutamate
Chemical formula: C10H16MgN2O8
Molar mass: 316.549 g·mol−1
Melting point: Tetrahydrate: 130 to 135 °C (266 to 275 °F; 403 to 408 K) (decomposes)
FIRST AID MEASURES of MAGNESIUM DIGLUTAMATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of MAGNESIUM DIGLUTAMATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of MAGNESIUM DIGLUTAMATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of MAGNESIUM DIGLUTAMATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of MAGNESIUM DIGLUTAMATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of MAGNESIUM DIGLUTAMATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
