monosodium L-glutamate
Enable an AI agent to identify monosodium L-glutamate, assess the condition and suitability of a particular material lot, and determine which uses its grade and applicable requirements support.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
recalled by Codex without web access - no source was read
Researched by: Codex
Purpose and description
Enable an AI agent to identify monosodium L-glutamate, assess the condition and suitability of a particular material lot, and determine which uses its grade and applicable requirements support.
Monosodium L-glutamate is the monosodium salt of L-glutamic acid, an ionic substance used as a flavour enhancer because its dissolved L-glutamate component elicits umami taste.
It can be Resolve a supplier label to the appropriate chemical and hydration identity.; Compare a lot's analytical results with a specified grade and flag missing or incompatible evidence.; Calculate additions on a consistent assay and hydration basis, including the associated sodium contribution.; Assess dissolution and umami performance in a defined formulation through recorded tests.; Select handling and storage measures from material-specific evidence and observed condition.; Release, quarantine or reject a lot for a named application using traceable acceptance criteria..
Distinguishing features
Identity evidence establishes the L-glutamate stereoisomer rather than D-glutamate or an unspecified stereoisomeric mixture.
Composition establishes one sodium counterion per glutamate formula unit rather than free glutamic acid or a different glutamate salt.
Hydration evidence distinguishes the reported material form and prevents anhydrous and hydrated formula masses or assay bases from being interchanged.
Composition distinguishes the substance or a specified grade of it from a seasoning blend that merely contains monosodium L-glutamate.
Substance identifiers and analytical evidence agree on chemical form; a trade name or an umami taste alone does not establish identity.
Scope
+ Chemical identity of the monosodium salt of L-glutamic acid, with explicit stereochemical and hydration distinctions
+ Lot-specific assay, impurities, moisture and grade
+ Physical form, dissolution behaviour and stability under recorded conditions
+ Performance as an umami ingredient in a specified application
+ Handling, traceability and jurisdiction-specific eligibility for intended uses
- L-glutamic acid, other glutamate salts and D-glutamate as independently modelled substances
- Finished foods, seasonings and other formulated products containing monosodium L-glutamate
- Fermentation organisms, manufacturing plants and production processes as systems
- Human metabolism, clinical conditions and individual dietary assessment
- Food additive legislation as an independently maintained legal model
Characteristics
- Chemical identity and identifier mapping
- Verified chemical name, CAS number, PubChem CID and EC number, each tied to the form it identifies Prevents records for different salts, stereoisomers or hydration forms from being silently combined.
- Stereochemical composition
- L-glutamate fraction or enantiomeric purity, %, with analytical method Tests the L-specific identity stated by the registry name.
- Sodium-to-glutamate molar ratio
- mol/mol, with method and uncertainty Supports assignment as the monosodium salt and helps detect mixtures or compositional mismatch.
- Hydration form
- Anhydrous, monohydrate, mixed or unresolved, supported by evidence Controls interpretation of formula mass, water content and mass-based dosing.
- Assay
- % by mass, explicitly as received, dry basis or another named specification basis Allows valid comparison with grade requirements and formulation targets.
- Water content
- % by mass, with method and distinction between hydration water and additional moisture where established Supports hydration assignment, storage assessment and assay interpretation.
- Impurity profile
- Named analytes in mg/kg or %, with reporting limits and specification limits Determines whether a lot satisfies the requirements of its intended use.
- Grade and specification
- Declared grade linked to a named specification, version and certificate of analysis Chemical identity alone does not establish food-use or other application suitability.
- Physical form and particle size
- Observed crystal or powder form; particle-size distribution in µm Informs dissolution, dosing consistency, dust generation and handling.
- Aqueous behaviour
- Solubility in g/L at stated temperature; pH at stated concentration and temperature Supports preparation of solutions and evaluation of compatibility with a formulation.
- Thermal behaviour
- Transition or decomposition temperature in °C, with method, atmosphere and material form Prevents dehydration or decomposition from being misreported as ordinary melting or boiling.
- Use eligibility
- Supported, restricted, unsupported or unresolved for a named use, jurisdiction and assessment date Connects material evidence to a concrete decision about use.
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 19 findings · 29 questions.
Chemical identity Establishes which chemical form the registry entry and a particular material record represent.
The L stereochemistry, monosodium stoichiometry and hydration form must remain distinguishable even when commercial names collapse them.
Salt and stereochemistry
Resolves the defining glutamate stereoisomer and sodium relationship.
L-glutamate monosodium identity
Identity assessment must distinguish this entry from free glutamic acid, other counterions and other stereochemical compositions.
- Which authoritative identity record defines monosodium L-glutamate and its sodium-to-glutamate stoichiometry? definition
- Which analytical evidence establishes the L stereochemistry and salt identity of the supplied material? measurement
Hydration and identifiers
Connects material form to identifiers, formulae and calculation bases.
Form-specific identity mapping
Identifier assignments and formula masses require an explicit hydration basis rather than inference from the abbreviation MSG.
- Which CAS, PubChem and EC records refer to the anhydrous substance, hydrated material or a broader substance identity? provenance
- Does this registry entry encompass hydration variants, and how should a lot's particular form be represented within that scope? boundary
Lot composition and grade Records the evidence that distinguishes an identified substance from a lot suitable for a particular application.
Assay basis, water and impurities can change whether monosodium L-glutamate meets the intended specification.
Assay and water
Makes composition measurements comparable across material forms and reporting conventions.
Comparable assay basis
Assay interpretation must account for the measured form, water determination and specification's reporting basis.
- Is the reported monosodium L-glutamate assay expressed as received, on a dry basis or on another explicitly defined basis? measurement
- Does the water method distinguish hydration water from additional moisture sufficiently for the proposed calculation? measurement
Grade and contaminants
Relates lot evidence to application-specific acceptance limits.
Specified grade conformance
A grade claim requires a named specification and lot evidence covering its relevant compositional and contamination criteria.
- Which specification and version define the claimed grade, and which impurity or microbiological criteria apply? provenance
- Which results, reporting limits or missing tests require acceptance, additional testing or quarantine of this lot? action
Physical state and stability Characterises the material's observable form and behaviour under preparation, storage and heating conditions.
Monosodium L-glutamate must be dosed and dissolved consistently, and thermal events must be interpreted against its hydration state.
Particles and dissolution
Connects crystal or powder properties to practical preparation.
Conditioned dissolution performance
Dissolution results need particle size, temperature, concentration and mixing conditions to support an application decision.
- What particle-size distribution, agglomeration or caking is present in this lot? measurement
- At the intended concentration and temperature, does the material dissolve within the required mixing time? measurement
Storage and thermal response
Assesses changes caused by environmental exposure and heating.
Interpreted state changes
Storage deterioration and thermal transitions must be identified from evidence rather than assigned generic shelf-life, melting or boiling values.
- Which observed thermal events represent water loss, melting or decomposition, and under what test conditions? measurement
- Which packaging, humidity and temperature conditions support the stated storage period, and what changes trigger retesting? action
Umami use and formulation Relates monosodium L-glutamate additions to measurable performance in a specified food or test matrix.
Umami function depends on concentration and formulation context, while mass additions also contribute sodium.
Sensory performance
Captures application-specific evidence for the intended taste effect.
Matrix-specific umami response
Sensory performance belongs to a defined matrix and test method, rather than to a universal effective dose.
- What concentration produces the intended umami response in the specified matrix under a documented sensory method? measurement
- How do salt content, pH and other taste-active ingredients alter the response in that application? measurement
Dose and sodium accounting
Supports material calculations while keeping finished-product claims with the formulation model.
Consistent addition basis
Addition calculations must state whether the target is supplied material, anhydrous equivalent or glutamate content.
- How should the required addition be corrected for the lot's assay and hydration basis? action
- What sodium contribution follows from that addition, and which finished-product record owns the total sodium calculation? boundary
Handling and use authorization Connects traceable material evidence to handling measures and jurisdiction-specific use decisions.
Food-use status, workplace handling and supplier claims answer different questions and require distinct supporting evidence.
Hazard and exposure evidence
Records applicable classification and exposure information for the actual material and handling conditions.
Material-specific handling basis
Handling decisions require a current, applicable safety record and assessment of the supplied powder or crystal form.
- What hazard classification does the applicable safety data sheet assign, under which jurisdiction and revision date? provenance
- Are substance-specific exposure limits or general particulate limits applicable to the proposed handling operation? action
Permitted use and traceability
Determines whether a documented lot can enter a named application.
Evidence-backed use decision
Use eligibility must connect jurisdiction, application, material specification and lot provenance.
- Which current provisions govern monosodium L-glutamate identity, purity, use conditions and labelling in the target jurisdiction and food category? provenance
- Do the supplier identity, lot certificate and relevant production declarations provide enough evidence to release this lot for the intended use? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- This is recalled information; no sources were consulted.
- Verify hydrate identity, assay basis, water content and grade against the actual material specification.
- Check current jurisdiction-specific permissions and supplier hazard documentation; thermal constants and exposure limits are omitted because they are not confidently recalled.
- Which of these check these first hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Anhydrous monosodium L-glutamate
- Monosodium L-glutamate monohydrate
- Food-grade monosodium L-glutamate
- Analytical reagent-grade monosodium L-glutamate
- Which of these kinds and varieties hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Identifiers and schemes
Recalled without web access and unsourced; every item is a lead to verify.
- CAS Registry Number - 142-47-2 - Anhydrous monosodium L-glutamate.
- CAS Registry Number - 6106-04-3 - Monosodium L-glutamate monohydrate.
- EC number - 205-538-1 - Monosodium glutamate substance identity.
- Codex International Numbering System for Food Additives - 621 - Monosodium L-glutamate.
- European food additive E number - E 621 - Food additive identity; this designation alone does not establish permission for every use.
- Which of these identifiers and schemes hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Standards and regulation
Recalled without web access and unsourced; every item is a lead to verify.
- FAO/WHO Joint Expert Committee on Food Additives (JECFA): specifications for monosodium L-glutamate.
- Codex Alimentarius Commission: General Standard for Food Additives, CXS 192-1995.
- United States Pharmacopeia: Food Chemicals Codex specifications for monosodium glutamate.
- European Parliament and Council: Regulation (EC) No 1333/2008 on food additives.
- European Commission: Regulation (EU) No 231/2012 establishing specifications for listed food additives.
- Which of these standards and regulation hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Enhancing umami taste in soups, sauces, seasonings and savoury prepared foods.
- Tabletop or cooking seasoning, alone or blended with other ingredients.
- Combining with inosinate or guanylate flavour enhancers to intensify umami.
- Preparing glutamate solutions for laboratory and sensory research.
- Which of these real-world use hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Typical measurements
Recalled without web access and unsourced; every item is a lead to verify.
- Molar mass, anhydrous C5H8NNaO4 - 169.11 - g/mol
- Molar mass, monohydrate C5H8NNaO4·H2O - 187.13 - g/mol
- Theoretical sodium mass fraction, pure anhydrous material - 13.59 - % by mass
- Theoretical sodium mass fraction, pure monohydrate - 12.29 - % by mass
- Which of these typical measurements hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Confusing anhydrous and monohydrate material introduces errors in mass-based preparation of solutions.
- Airborne powder can cause mechanical eye or respiratory irritation during handling.
- Moisture exposure can cause caking and impair powder flow or dosing.
- Material of unsuitable purity or grade can introduce contaminants into food or analytical work.
- Which of these failure modes and hazards hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- European food additive nomenclature uses E 621; Codex uses INS 621.
- Permitted food categories, use levels and ingredient-labelling requirements depend on jurisdiction.
- Which of these regional variation hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- L-glutamic acid - The parent amino acid rather than its monosodium salt; composition and acid-base behaviour distinguish them.
- L-glutamate - The amino-acid anion, which does not by itself specify sodium as the counterion or a particular solid hydrate.
- Monopotassium L-glutamate - Contains potassium instead of sodium as the counterion.
- Monosodium D-glutamate - Has the opposite configuration at the amino acid's stereogenic centre.
- Yeast extract - A mixture that may contain free glutamate, rather than a chemically defined monosodium L-glutamate substance.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of monosodium L-glutamate this model covers, and on what evidence? provenance
What the second pass must settle
- Which authoritative identifier records and hydration variants should be attached to this registry entry without creating duplicate substance models?
- Which grade specification should provide the baseline assay, impurity, water and microbiological acceptance criteria?
- What reliable measurements establish solubility and thermal behaviour for each relevant hydration form, with adequate test conditions?
- Which jurisdictions and intended applications must the initial regulatory and exposure assessment cover?
- What supplier and experimental evidence is available for storage stability, lot traceability and matrix-specific sensory performance?