PRODUCTS

MONOPOTASSIUM GLUTAMATE

Monopotassium glutamate is primarily used as a flavor enhancer in the food industry.
Monopotassium glutamate is commonly incorporated into soups, sauces, gravies, seasonings, snack foods, processed meats, sausages, canned foods, instant noodles, frozen meals, and savory food preparations.
Monopotassium glutamate is used as a flavor enhancer to intensify umami taste in a wide variety of food products.

CAS Number: 19473-49-5 / 24595-14-0
EC Number: 243-094-0
E number: E622
Chemical formula: C5H8KNO4
Molecular Weight: 185.22086000 g/mol

SYNONYMS:
Potassium 2-amino-5-hydroxy-5-oxopentanoate, potassium;(2S)-2-amino-5-hydroxy-5-oxopentanoate, Potassium glutamate, E622, Glutamic acid potassium salt, L-Glutamic acid, monopotassium salt, Monopotassium L-glutamate, Potassium glutamate, Potassium glutaminate, 5-Potassium hydrogen L-glutamate, L-Glutamic acid, potassium salt (1:1), L-glutamic acid potassium salt (1:1), Potassium L-glutamate, MPG, L-Glutamic acid monopotassium, 2-Aminoglutarate, 2-Aminoglutaric acid, 5-Potassium hydrogen L-glutamate, Aluminum L glutamate, Aluminum L-glutamate, D Glutamate, DL-Glutamate, DL-Glutamic acid, DL-Glutaminate, L-glutamic acid potassium salt (1:1), laevo-glutamic acid potassium salt (1:1), potassium (2S)-2-amino-5-hydroxy-5-oxopentanoate, potassium diglutamate, mono potassium L-glutamate, mono potassium laevo-glutamate, Potassium 2-amino-5-hydroxy-5-oxopentanoate, Potassium glutamate, E622, Glutamic acid potassium salt, Monopotassium L-glutamate monohydrate, Monopotassium glutamate monohydrate, MONOPOTASSIUM GLUTAMATE, Potassium glutamate, Monopotassium L-glutamate, 19473-49-5, B5ZC7FHO6O, Potassium glutaminate, L-Glutamic acid, monopotassium salt, monohydrate, L-Glutamic acid, monopotassium salt, GQ82EXX32T, INS NO.622, DTXSID6044228, INS-622, E-622, Glutamate, Potassium, RefChem:159604, DTXCID4024228, 243-094-0, 6382-01-0, L-Glutamic acid monopotassium salt monohydrate, MFCD00150343, potassium;(4S)-4-amino-5-hydroxy-5-oxopentanoate;hydrate, L-GLUTAMIC ACID, POTASSIUM SALT, HYDRATE (1:1:1), L-2-Aminopentanedioic acid potassium, CCRIS 4213, UNII-B5ZC7FHO6O, C5H10KNO5, Glutamic acid, monopotassium salt, monohydrate, Glutamic acid, monopotassium salt, monohydrate, L-, SCHEMBL16756237, DTXSID70980401, FG43098, HY-W141949, L-Glutamic acid monopotassium monohydrate, PD197293, CS-0201739, F870049, J-029365, Potassium 5-oxido-5-oxonorvaline--water (1/1/1), Potassium 5-oxido-5-oxo-L-norvaline--water (1/1/1), potassium;(4S)-4-amino-5-hydroxy-5-oxo-pentanoate;hydrate, L-Glutamic acid potassium salt monohydrate, >=99% (HPLC), powder, L-Glutamic acid monopotassium salt monohydrate, puriss. p.a., >=99.0%, L-Glutamic acid potassium salt monohydrate, BioReagent, suitable for insect cell culture, >=99% (HPLC), Monopotassium Glutamate, Potassium Glutamate, Potassium L-Glutamate, Monopotassium L-Glutamate, L-Glutamic Acid Monopotassium Salt, L-Glutamic Acid Potassium Salt, Glutamic Acid Monopotassium, Potassium Glutaminate, Kaglutam, Glutamic Acid Potassium Salt, Potassium (S)-2-amino-5-hydroxy-5-oxopentanoate, E622

Monopotassium Glutamate (MPG), also known as Potassium Glutamate, is the potassium salt of L-glutamic acid.
Monopotassium glutamate is widely used as a flavor enhancer in food products and serves as a low-sodium alternative to monosodium glutamate (MSG).

Because potassium replaces sodium, Monopotassium glutamate is particularly useful in reduced-sodium formulations while still providing the characteristic umami taste associated with glutamate compounds.
Monopotassium glutamate occurs as a white crystalline powder and dissolves readily in water.

Monopotassium glutamate is recognized as food additive E622 in many regulatory systems.
E622 is the EU food additive monopotassium glutamate, a flavour enhancer derived from glutamic acid.
Monopotassium glutamate intensifies the savoury umami taste in processed foods.

E622 refers to monopotassium glutamate, the potassium salt of glutamic acid.
Monopotassium glutamate is an approved food additive in the European Union, used as a flavour enhancer.
Monopotassium glutamate intensifies the so-called umami taste -- the savoury, meaty fifth basic taste -- making dishes more flavourful and aromatic without adding a pronounced flavour of its own.

Monopotassium glutamate is a white, crystalline powder that dissolves readily in water.
Monopotassium glutamate is produced by neutralising glutamic acid with potassium hydroxide.
Compared to the related additive E621 (monosodium glutamate), Monopotassium glutamate contains potassium instead of sodium and is therefore occasionally used as a lower-sodium alternative.

Monopotassium glutamate (MPG) is the compound with formula KC5H8NO4.
Monopotassium glutamate is a potassium salt of glutamic acid.
Monopotassium glutamate has the E number E622 and is used in foods as a flavor enhancer.

Monopotassium glutamate is a non-sodium MSG alternative.
Monopotassium glutamate is generally recognized as safe in the EU and in the USA.
Monopotassium glutamate occurs as a white, free-flowing, crystalline powder.

Monopotassium glutamate is hygroscopic, freely soluble in water, and is slightly soluble in alcohol.
The pH of a 1:50 aqueous solution of Monopotassium glutamate is between 6.7 and 7.3.
Monopotassium glutamate belongs to the class of organic compounds known as glutamic acid and derivatives.

Glutamic acid and derivatives are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom.
Monopotassium glutamate is a very strong basic compound (based on its pKa).

Monopotassium glutamate exists in all living organisms, ranging from bacteria to humans.
Monopotassium glutamate is found, on average, in the highest concentration within a few different foods, such as red bell peppers, milk (cow), and wheats and in a lower concentration in saskatoon berries, oats, and swiss chards.
Monopotassium glutamate has also been detected, but not quantified in, a few different foods, such as apples, broccoli, and lettuces.

This could make Monopotassium glutamate a potential biomarker for the consumption of these foods.
Potassium salt of glutamic acid, food additive which is approved in Europe as a flavour enhancer under the number Monopotassium glutamate (see also food additive, flavourings).

Monopotassium glutamate (MPG), chemically known as potassium L-glutamate, is the monopotassium salt of L-glutamic acid, an amino acid naturally occurring in many foods.
With the molecular formula C₅H₈KNO₄ (anhydrous) and a molecular weight of 185.22 g/mol, Monopotassium glutamate appears as a white, crystalline powder that is highly soluble in water, making it suitable for incorporation into various food products.

As a food additive designated E622 in the European Union, Monopotassium glutamate functions primarily as a flavor enhancer by imparting an umami taste, similar to its more common counterpart, monosodium glutamate (MSG), but without contributing sodium, which appeals to low-sodium dietary needs.

Commercially, Monopotassium glutamate is produced through microbial fermentation of carbohydrate sources like molasses using bacteria such as Corynebacterium glutamicum, followed by neutralization with potassium hydroxide, or by extraction and hydrolysis from vegetable proteins like soy or gluten.

Regarding safety, the U.S. Food and Drug Administration (FDA) classifies Monopotassium glutamate as generally recognized as safe (GRAS) for use as a flavor enhancer and nutrient supplement under 21 CFR 172.320 and 182.1516, based on evaluations confirming no significant toxicological concerns at typical dietary levels.

The European Food Safety Authority (EFSA) has re-evaluated Monopotassium glutamate alongside other glutamates, establishing an acceptable daily intake (ADI) of 30 mg/kg body weight per day (expressed as glutamic acid), with no genotoxicity or carcinogenicity observed, though it notes potential sensitivity in a subset of asthmatics and restricts its use in certain products like milk, emulsified fats, pasta, chocolate, and fruit juices.
Overall, Monopotassium glutamate contributes minimally to total glutamate intake compared to natural dietary sources, supporting its widespread approval in food applications

USES and APPLICATIONS of MONOPOTASSIUM GLUTAMATE:
Monopotassium glutamate is primarily used as a flavor enhancer in the food industry.
Monopotassium glutamate is commonly incorporated into soups, sauces, gravies, seasonings, snack foods, processed meats, sausages, canned foods, instant noodles, frozen meals, and savory food preparations.
Monopotassium glutamate's ability to intensify meaty and savory flavors allows manufacturers to reduce sodium content while maintaining consumer acceptance.

In low-sodium food formulations, monopotassium glutamate serves as an effective substitute for monosodium glutamate.
Monopotassium glutamate is therefore valuable in products designed for consumers seeking reduced sodium intake.
Monopotassium glutamate is commonly used in processed foods such as canned tuna, vegetables, potato chips, stock cubes, and frozen meals to improve flavor profiles and mouthfeel, often at concentrations up to 1-2% in formulations.

Beyond food applications, potassium glutamate may be used in biochemical research, microbiological media, fermentation processes, and laboratory studies involving amino acid metabolism.
Research-grade material is available for scientific investigations and analytical applications.
Monopotassium glutamate is also utilized in flavor systems where synergistic effects with nucleotides such as disodium inosinate and disodium guanylate are desired to enhance overall umami perception.

In the pharmaceutical sector, monopotassium glutamate serves as a potassium supplement in electrolyte solutions and intravenous fluids, valued for its biocompatibility and role in maintaining ionic balance during medical treatments.
Specifically, Monopotassium glutamate is employed in formulations for injection to address potassium deficiencies and support metabolic functions, such as in the management of hepatic encephalopathy where glutamate aids ammonia detoxification.

In laboratory settings, monopotassium glutamate acts as a key reagent in biochemical assays, including studies of glutamate receptors, and as a stabilizing buffer in enzymatic reactions such as polymerase chain reaction (PCR).
Monopotassium glutamate's inclusion in PCR buffers, often at concentrations of 10-20 mM, enhances enzyme activity and DNA binding affinity, leading to improved amplification efficiency compared to traditional chloride-based salts.

Monopotassium glutamate is used as a flavor enhancer to intensify umami taste in a wide variety of food products.
Monopotassium glutamate is applied in soups, broths, sauces, and seasonings to improve savory flavor profiles.
Monopotassium glutamate is used in processed meat products to enhance meat-like taste and overall palatability.

Monopotassium glutamate is incorporated into snack foods to increase flavor impact and consumer acceptance.
Monopotassium glutamate is used in instant noodles and convenience foods to provide a richer and more balanced taste.
Monopotassium glutamate helps improve flavor perception while allowing for partial reduction of sodium content in food formulations.

Monopotassium glutamate is used in canned and frozen foods to maintain desirable flavor characteristics during storage.
Monopotassium glutamate is applied in plant-based food products to enhance savory and meaty notes.
Monopotassium glutamate is used in restaurant and food service seasonings to improve overall taste quality.

Monopotassium glutamate contributes to flavor rounding by balancing and harmonizing different taste components.
Monopotassium glutamate is utilized in food research and product development to optimize sensory properties.
Monopotassium glutamate can help mask undesirable flavors and improve the overall eating experience.

-Use of Monopotassium glutamate in Food Products:
E622 is used by the food industry as a flavour enhancer in a wide variety of processed products.
Typical applications include:
Seasonings, soup powders, and stock cubes
Ready meals and frozen food
Snacks, crisps, and savoury biscuits
Sauces, marinades, and dressings
Meat and fish products
Under EU food additive regulation (EC) No 1333/2008, E622 must be declared on the ingredient list as flavour enhancer monopotassium glutamate or as E622.

FOOD APPLICATIONS OF MONOPOTASSIUM GLUTAMATE:
Monopotassium glutamate (E622) functions primarily as an umami flavor potentiator in the food industry, enhancing the savory taste of processed foods such as soups, sauces, snacks, and meat products without adding sodium.
Monopotassium glutamate is authorized for use in 67 food categories under EU Regulation (EC) No 1333/2008 (as of 2024), including fine bakery wares, broths, condiments, and savory snacks, where it contributes to the perception of meatiness and overall palatability.

Monopotassium glutamate is typically incorporated at concentrations aligning with levels used for other glutamates to achieve optimal flavor enhancement without overpowering natural tastes.
Monopotassium glutamate is particularly valued in formulations requiring reduced sodium, as it allows for a 20-30% decrease in overall salt content compared to using monosodium glutamate (MSG) in low-sodium recipes, while maintaining sensory appeal.

For instance, in seasonings and condiments, reported usage levels can reach up to 209,000 mg/kg, enabling significant flavor boosting in products like spice mixes and ready-to-use sauces.
In the European Union, monopotassium glutamate must be declared on labels as E622 when added to foods, ensuring transparency for consumers.
Common examples include its incorporation in pre-cooked meals, pizzas, charcuterie, rice dishes, and powdered soups, where Monopotassium glutamate amplifies umami notes derived from ingredients like tomatoes or mushrooms.

MECHANISM OF ACTION of MONOPOTASSIUM GLUTAMATE:
Glutamate is a salt of glutamic acid, a naturally occurring non-essential amino acid.
In the mouth, glutamate binds to specific umami taste receptors (notably the metabotropic glutamate receptor mGluR4 and the T1R1/T1R3 receptor) present on the tongue.
This binding amplifies the perception of savoury flavours and increases the overall intensity of the taste experience.
As glutamic acid naturally functions as a neurotransmitter in the body, Monopotassium glutamate is metabolised after intestinal absorption and does not typically reach the central nervous system in significant quantities.

CHARACTERISTICS of MONOPOTASSIUM GLUTAMATE:
Monopotassium glutamate is a naturally related amino acid derivative produced from glutamic acid.
Monopotassium glutamate provides a strong umami taste that enhances savory flavors in foods.
Monopotassium glutamate is especially valued because it delivers flavor enhancement with significantly less sodium than monosodium glutamate.

Monopotassium glutamate is highly water-soluble, allowing easy incorporation into liquid and powdered food systems.
The potassium ion also makes Monopotassium glutamate useful in formulations intended for sodium reduction strategies.

Monopotassium glutamate is generally stable during normal food processing conditions and can be produced through microbial fermentation of carbohydrate-rich raw materials such as molasses.
Like other glutamate salts, Monopotassium glutamate acts by stimulating umami receptors on the tongue, thereby increasing flavor intensity and palatability.

BENEFITS of MONOPOTASSIUM GLUTAMATE:
Monopotassium glutamate offers several advantages in food and industrial applications.
Monopotassium glutamate enhances savory flavor intensity and improves overall taste perception.
Because potassium replaces sodium, Monopotassium glutamate helps manufacturers formulate reduced-sodium products without significantly compromising flavor quality.

Monopotassium glutamate can improve palatability, increase consumer acceptance of low-salt foods, and contribute to sodium-reduction initiatives in public health.
Monopotassium glutamate's excellent water solubility facilitates easy incorporation into liquid and dry food systems.

Monopotassium glutamate is generally recognized as a safe flavor enhancer when used according to applicable food regulations.
Additional benefits include flavor balancing, masking of undesirable tastes, enhancement of meat-like notes, and synergistic interactions with other umami compounds.
Monopotassium glutamate is designated as food additive E622.

Monopotassium glutamate is used internationally as a flavor enhancer and is considered a potassium-based alternative to monosodium glutamate.
Regulatory agencies have evaluated glutamate salts for food use, and monopotassium glutamate is permitted in various food categories according to regional regulations.

ALTERNATIVE PARENTS of MONOPOTASSIUM GLUTAMATE:
-Alternative Parents
-Alpha amino acids
-Amino fatty acids
-Dicarboxylic acids and derivatives
-Amino acids
-Carboxylic acids
-Organopnictogen compounds
-Organic oxides
-Monoalkylamines
-Hydrocarbon derivatives
-Carbonyl compounds

SUBSTITUENTS of MONOPOTASSIUM GLUTAMATE:
-Glutamic acid or derivatives
-Alpha-amino acid
-Amino fatty acid
-Dicarboxylic acid or derivatives
-Fatty acid
-Fatty acyl
-Amino acid
-Carboxylic acid
-Organic oxide
-Primary amine
-Organooxygen compound
-Organonitrogen compound
-Primary aliphatic amine
-Organopnictogen compound
-Carbonyl group
-Organic oxygen compound
-Amine
-Organic nitrogen compound
-Hydrocarbon derivative
-Aliphatic acyclic compound

HISTORICAL CONTEXT of MONOPOTASSIUM GLUTAMATE:
Monopotassium glutamate was developed in the mid-20th century as a variant of monosodium glutamate (MSG), leveraging advances in glutamic acid production amid post-WWII food enhancement research by Japanese firms including Ajinomoto.
The foundational glutamic acid fermentation method, pioneered for MSG in 1956, enabled efficient production of glutamate salts like monopotassium glutamate.

Commercialization began in the 1960s–1970s as a low-sodium alternative to Monopotassium glutamate, aligning with emerging concerns over dietary sodium intake.
Monopotassium glutamate gained further traction in the 1980s, receiving the E622 designation under the EU's evolving food additives framework, with formal authorization in Directive 95/2/EC.

Key milestones include the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluation in 1987, which set an acceptable daily intake of "not specified" for glutamates including Monopotassium glutamate.

In 2015, the European Food Safety Authority (EFSA) assessed and affirmed the safety of updated fermentation processes for Monopotassium glutamate using genetically modified Corynebacterium glutamicum.
By the 2000s, adoption in Western markets rose for reduced-sodium formulations, driven by public health initiatives.

PHYSICAL AND CHEMICAL PROPERTIES of MONOPOTASSIUM GLUTAMATE:
Appearance and solubility
Monopotassium glutamate is typically observed as a white, practically odorless crystalline powder or crystals.
Monopotassium glutamate exhibits high solubility in water due to its ionic structure, rendering it freely soluble and suitable for aqueous applications; in contrast, it is practically insoluble in ethanol, ether, and most organic solvents.
Monopotassium glutamate is hygroscopic, readily absorbing moisture from the air, and is commonly supplied and stored in its monohydrate form (C₅H₈KNO₄·H₂O) to maintain stability.

Thermal and stability characteristics
Monopotassium glutamate demonstrates thermal stability suitable for food processing applications, with glutamate salts such as monosodium glutamate remaining largely intact during high-temperature treatments such as canning at 124 °C for 30 minutes, exhibiting recovery rates of 93–100%.

Upon heating, Monopotassium glutamate releases its water of crystallization, with minimal loss observed at 80 °C for 5 hours (not more than 0.2% loss on drying).
Under normal storage conditions in a dry and cool environment, monopotassium glutamate is chemically stable and does not undergo significant decomposition or hazardous reactions.

Monopotassium glutamate is hygroscopic and should be protected from moisture to maintain stability.
Aqueous solutions of monopotassium glutamate are nearly neutral, with a pH range of 6.7–7.3 for 2% or 1 in 50 solutions.

Like related glutamates such as Monopotassium glutamate, it remains stable at extreme pH values (pH 0 and pH 14) but may convert to pyroglutamic acid (pyrrolidonecarboxylic acid) under intermediate acidic conditions (pH 2–3), particularly in the presence of oxygen or elevated temperatures.

In terms of reactivity, monopotassium glutamate is incompatible with strong oxidizing agents, which may cause exothermic reactions or decomposition.
Monopotassium glutamate does not pose a flammability hazard, being practically non-combustible and unlikely to ignite under normal conditions, though it may release nitrogen oxides if involved in a fire.

CHEMICAL IDENTITY of MONOPOTASSIUM GLUTAMATE:
Names and identifiers
Monopotassium glutamate, also known as MPG, potassium glutamate, and glutamic acid monopotassium salt, is the potassium salt of glutamic acid.
Monopotassium glutamate's systematic IUPAC name is potassium 2-aminopentanedioate, alternatively expressed as potassium 2-amino-5-hydroxy-5-oxopentanoate.

Synonyms of Monopotassium glutamate include monopotassium L-glutamate and L-glutamic acid monopotassium salt.
Regulatory identifiers encompass the E number E622, assigned by the European Union as the food additive code for this flavor enhancer, Monopotassium glutamate.
The CAS Registry Number for the anhydrous form is 19473-49-5, while the L-form monopotassium salt (often as monohydrate) is designated 6382-01-0

Formula and structure
Monopotassium glutamate is the potassium salt of glutamic acid, consisting of a potassium cation (K⁺) ionically bound to the conjugate base of L-glutamic acid.
The molecular formula of the anhydrous form of Monopotassium glutamate is C₅H₈KNO₄, while the monohydrate form is C₅H₁₀KNO₅.
The molar mass of the anhydrous compound is 185.22 g/mol.

In its structure, the alpha carboxylic acid group of glutamic acid is deprotonated to form a carboxylate (COO⁻), the side chain features a -CH₂-CH₂-COO⁻ group, and the amino group exists as -NH₃⁺, resulting in a zwitterionic form under physiological conditions with the potassium ion pairing with one of the negatively charged carboxylate groups.
This configuration yields an overall net charge of -1 for the glutamate anion, balanced by the K⁺ cation.

Monopotassium glutamate typically adopts the L-enantiomer configuration, corresponding to the naturally occurring (S)-stereochemistry at the alpha carbon, identical to that of L-glutamic acid.
The structural formula can be represented as:
K⁺ ⋅ H₃N⁺−CH(COO⁻)−(CH₂)₂−COO⁻
This ionic structure underscores Monopotassium glutamate's role as a soluble salt derivative of the amino acid.

PRODUCTION of MONOPOTASSIUM GLUTAMATE:
Industrial methods
The primary industrial method for producing monopotassium glutamate involves bacterial fermentation of carbohydrate sources such as molasses or corn starch to generate L-glutamic acid, followed by neutralization with potassium hydroxide to yield the monopotassium salt.

This process utilizes microbial strains including Corynebacterium glutamicum and Brevibacterium species, which are optimized for high-efficiency glutamate secretion under controlled aerobic conditions with nutrients like ammonium salts and biotin.
The fermentation typically occurs in large-scale bioreactors at temperatures around 30–35°C and pH 7–8, lasting 2–3 days until the desired acid concentration is achieved.

Following fermentation, the broth undergoes centrifugation or filtration to remove microbial cells, succeeded by purification via ion-exchange chromatography to isolate L-glutamic acid, concentration through evaporation, crystallization to form the acid, and subsequent neutralization with potassium hydroxide under controlled pH to produce monopotassium glutamate.

The resulting solution is further purified by additional filtration, recrystallization for impurity removal, and spray drying to obtain a white, crystalline powder meeting food-grade standards with purity exceeding 99% on an anhydrous basis.
This method shares similarities with monosodium glutamate production but employs potassium hydroxide instead of sodium hydroxide for salt formation.

Modern processes achieve high yields, with fermentation titers reaching up to 100 g/L of L-glutamic acid, enabling efficient large-scale output estimated at millions of tons annually for glutamate salts globally.
Regulatory bodies, such as the European Food Safety Authority, approved modifications to production strains, including genetically modified C. glutamicum variants, in 2015, confirming no safety concerns when specifications align with established standards.

PHYSICAL and CHEMICAL PROPERTIES of MONOPOTASSIUM GLUTAMATE:
Molar mass: 185.220 g·mol−1
Description: White crystalline solid
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in:
water, 1e+006 mg/L @ 25 °C
alcohol, slightly

Water Solubility: 80.6 g/L
logP: -3.5
logP: -3.2
logS: -0.26
pKa (Strongest Acidic): 1.88
pKa (Strongest Basic): 9.54
Physiological Charge: -1
Hydrogen Acceptor Count: 5

Hydrogen Donor Count: 3
Polar Surface Area: 100.62 Å²
Rotatable Bond Count: 4
Refractivity: 31.29 m³·mol⁻¹
Polarizability: 13.49 Å³
Number of Rings: 0
Bioavailability: Yes
Physical Description: White, practically odourless crystals or crystalline powder
Solubility: Freely soluble in water; practically insoluble in ethanol or ether
pH: Between 6,7 and 7,3 (2 % solution)

Other (deleted CASRN): 70938-17-9
ECHA EINECS - REACH Pre-Reg: 243-094-0
FDA UNII: GQ82EXX32T
Molecular Weight: 185.22086000
Formula: C5 H8 K N O4
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in:
water, 1e+006 mg/L @ 25 °C (est)
alcohol, slightly

Chemical Formula: C5H9NO4
IUPAC name: 2-aminopentanedioic acid
InChI Identifier: InChI=1S/C5H9NO4/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H,7,8)(H,9,10)
InChI Key: WHUUTDBJXJRKMK-UHFFFAOYSA-N
Isomeric SMILES: NC(CCC(O)=O)C(O)=O
Average Molecular Weight: 147.1293
Monoisotopic Molecular Weight: 147.053157781
Classification:

Description: Belongs to the class of organic compounds known as glutamic acid and derivatives. Glutamic acid and derivatives are compounds containing glutamic acid or a derivative thereof resulting from reaction of glutamic acid at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom.
Kingdom: Organic compounds
Super Class: Organic acids and derivatives
Class: Carboxylic acids and derivatives
Sub Class: Amino acids, peptides, and analogues
Direct Parent: Glutamic acid and derivatives

Molecular Weight: 203.23 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 4
Exact Mass: 203.01960390 Da
Monoisotopic Mass: 203.01960390 Da
Topological Polar Surface Area: 104 Å²
Heavy Atom Count: 12
Formal Charge: 0

Complexity: 149
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 1
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

Common Name: Monopotassium Glutamate
Chemical Name: Potassium L-Glutamate
IUPAC Name: Potassium 2-amino-5-hydroxy-5-oxopentanoate
E Number: E622
CAS Number: 19473-49-5 (commonly cited anhydrous form)
Alternative CAS Number: 6382-01-0 (monohydrate form)
EC Number (EINECS): 243-094-0
Molecular Formula: C₅H₈KNO₄
Molecular Weight: 185.22 g/mol

PubChem CID: 23669634
ChemSpider ID: 13228
Appearance: White crystalline powder or free-flowing powder
Physical State: Solid
Color: White
Odor: Practically odorless
Density: Approximately 1.591 g/cm³ (20°C)
Solubility in Water: Freely soluble
Solubility in Alcohol: Slightly soluble

Log P: -1.82
Surface Tension: 72.51 mN/m (1 g/L, 20°C)
Vapor Pressure: 0.002–0.003 Pa (20–25°C)
Boiling Point (estimated): 333.8°C
Flash Point (estimated): 155.7°C
Hygroscopicity: Hygroscopic (absorbs moisture from air)
pH Behavior: Slightly acidic to near neutral in aqueous solution
Stability: Stable under normal storage conditions
Optical Activity: Optically active due to L-glutamate structure

FIRST AID MEASURES of MONOPOTASSIUM GLUTAMATE:
-Description of necessary first-aid measures:
*General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
*If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
*In case of skin contact:
Wash off with soap and plenty of water.
Consult a physician.
*In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
-Most important symptoms/effects, acute and delayed:
no data available
-Indication of immediate medical attention and special treatment needed, if necessary:
no data available

ACCIDENTAL RELEASE MEASURES of MONOPOTASSIUM GLUTAMATE:
-Personal precautions, protective equipment and emergency procedures:
Use personal protective equipment:
Ensure adequate ventilation.
Evacuate personnel to safe areas.
-Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Pick up and arrange disposal.
Sweep up and shovel.
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of MONOPOTASSIUM GLUTAMATE:
-Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Specific hazards arising from the chemical:
no data available
-Special protective actions for fire-fighters:
Wear self-contained breathing apparatus for firefighting if necessary.

EXPOSURE CONTROLS/PERSONAL PROTECTION of MONOPOTASSIUM GLUTAMATE:
-Control parameters:
Occupational Exposure limit values: no data available
-Biological limit values: no data available
-Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice. Wash hands before breaks and at the end of workday.
-Individual protection measures, such as personal protective equipment (PPE)
*Eye/face protection:
Safety glasses with side-shields conforming to EN166.
*Skin protection
Wear impervious clothing.
Handle with gloves.
Gloves must be inspected prior to use.
Wash and dry hands.

HANDLING and STORAGE of MONOPOTASSIUM GLUTAMATE:
-Conditions for safe storage, including any incompatibilities:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.

STABILITY and REACTIVITY of MONOPOTASSIUM GLUTAMATE:
-Reactivity: no data available
-Chemical stability: Stable under recommended storage conditions.
-Possibility of hazardous reactions: no data available
-Conditions to avoid: no data available
-Incompatible materials: no data available
-Hazardous decomposition products: no data available