1. In the food industry, it is used as a salt substitute, a nutritional supplement, and a flavor agent (mainly used in meat, soup, poultry, etc.). For example, 10 g/kg for broth and soups for convenience food. It is used for beverages, baked products, meat, meat sausage, milk and dairy products, flavoring agents, cereal products, and the dosage is 400mg/kg. As a nutritional supplement, the limit is 12.4% (calculated by the total amount of protein in food). It can be used as an inhibitor of magnesium ammonium phosphate crystallization in canned shrimp, crab and other aquatic products, with the dosage of 0.3%~1.6%. L-monosodium glutamate (MSG, commonly known as "monosodium glutamate") has a strong meat flavor and is the most consumed flavoring agent in the world except for sugar and salt. Especially when the PH value is 6~7, MSG is completely dissociated and the taste is the strongest. It is widely used in cooking and food processing. The general dosage is 0.2%~0.5%. The daily allowable intake per capita shall not exceed 6g/d. L-glutamate hydrochloride is used to improve the bitter taste of beer, and can also be used as a salt substitute, a nutritional supplement, and a flavor enhancer. Description of use
2. In the pharmaceutical industry: L-glutamic acid is a nonessential amino acid, which is metabolized in the body. It is easy to lose amino acid and can transfer with keto acid to synthesize other amino acids. After consumption, 96% L-glutamic acid can be absorbed by the body, so it can be used as one of the raw materials of the nutrient supplement "essential diet" in clinical practice.