Enhanced TDS
Identification & Functionality
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Properties
- Physical Form
- Soluble In
- Taste
- Characteristic
- Soluble in
- Water
- Nutritional Information
Value Units Test Method / Conditions Calories 282 kcal/100g - Total Fat 0.0 g/100g - Saturated Fat 0.0 g/100g - Polyunsaturated Fat 0.0 g/100g - Monounsaturated Fat 0.0 g/100g - Trans Fat 0.0 g/100g - Cholesterol 0.0 mg/100g - Sodium 12300 mg/100g - Added Sugars 0.0 g/100g - Protein 0.0 g/100g - Calcium 21.2 mg/100g - Iron 0.4 mg/100g - Vitamin D 0.0 mg/100g - Ash 27.8 % - Moisture 0.2 % - Phosphorous 1.3 mg/100g - Potassium 0.38 mg/100g - - Specifications
Value Units Test Method / Conditions Assay (calculated on the dried basis, as monosodium glutamate monohydrate) min. 99.0 % JSFA Chloride Content max. 0.2 % FCC 12th edition P.805 (AgCl2 turbidity method, limit test) Sparingly Soluble in Alcohol - PD100124 Lead Content max. 1 mg/Kg Outside laboratory, (ICP MS) Loss on Drying max. 0.5 % FCC 12th edition p. 805 (100oC, 5hr) pH (2% aqueous solution) 6.7 - 7.2 - FCC 12th edition p. 805 (1 in 20 soln) Specific Rotation (at [α]D²⁰) 24.8 - 25.3 ° FCC 12th edition p. 806 (10g dry sample/100mg/mL 2NHCl)
Storage & Handling
- Shelf Life and Storage Condition
Ajinomoto Monosodium Glutamate will remain stable and effective for 5 years or more from the date of manufacturing when stored in a cool, dry environment.