laevo-glutamine

laevo-glutamine

Full Material List

(2S)-2,5-diamino-5-oxopentanoic acid

Identifiers

FEMA	3684
CAS	56-85-9
EINECS	200-292-1
Synonyms	ajipure glutamine (2S)-2- amino-4-carbamoyl butanoic acid (2S)-2- amino-4-carbamoylbutanoic acid L- aminoglutaramic acid L-2- aminoglutaramic acid 2- aminoglutaramic acid, L- L-2- aminoglutaramidic acid laevo-2- aminoglutaramidic acid cebrogen (S)-2,5- diamino-5-oxo-pentanoic acid (2S)-2,5- diamino-5-oxopentanoic acid (S)-2,5- diamino-5-oxopentanoic acid 2,5- diamino-5-oxopentanoic acid, (S)- glutamic acid 5-amide L- glutamic acid 5-amide glutamic acid amide L- glutamic acid g-amide L- glutamic acid gamma-amide laevo- glutamic acid gamma-amide L- glutamic acid-5-amide laevo- glutamic acid-5-amide L- glutamid L- glutamide laevo- glutamide L- glutamin (S)-(+)- glutamine L- glutamine L-(+)- glutamine laevo-(+)- glutamine L- glutamine (fermented) L- glutamine FCC glutamine-S glutamine, L- levoglutamid levoglutamide levoglutamina miglu-P nutrestore pentanoic acid, 2,5-diamino-5-oxo-, (S)- stimulina
JECFA Food Flavoring	1430
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.007 L-glutamine
DG SANTE Food Contact Materials	N/A
FDA UNII	0RH81L854J
CoE Number	17007
XlogP3-AA	-3.10 (est)
Molecular Weight	130.1471
Molecular Formula	C5 H10 N2 O2

Organoleptic

Organoleptic Notes	1. Odor Type: milky Odor Strength:none milky custard cocoa oily Odor Description:at 100.00 %. very mild milky custard cocoa oilyLuebke, William tgsc, (2007) Odor sample from: Penta International Corporation
Odor	milky milky, custard, cocoa, oily,
Flavor	sweet sweet,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	white crystalline powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	185.00 to 205.00 Â°C. @ 760.00 mm Hg
Boiling Point	445.57 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-1.576 (est)
Soluble In	propylene glycol water, 4.221e+004 mg/L @ 25 °C (est) water, 4.13E+04 mg/L @ 25 °C (exp)
Occurrence	apple plant carrot root celery root cherry sour cherry fruit currant black currant fruit juice date palm fruit garlic bulb leek wild leek plant onion bulb orange fruit pineapple fruit potato plant sage plant tarragon leaf tarragon root tea leaf