Properties: colorless to white columnar crystals or crystalline powder, the actual odorless, relative density 1.635, heated to 120 ° C loss of crystal water. Delicious, the flavor threshold of 0.012 g/100 mL or 6.25 × 10-4 mol / L. Slightly sweet or savory. Moisture, light stability, storage did not change, does not decompose in the usual food processing and cooking at high temperatures and acidic conditions (pH value in the higher temperatures and strong acid or alkali conditions (especially the latter) transformed into a DL-glutamate, the flavor force decreased. soluble in water. 5 g/100 mL of aqueous solution pH of 6.7 to 7.2. Usage Note: flavor enhancers; flavor enhancer; glutamyl sodium in the various types of food production needs the right amount to use: canned peas, canned sweet corn, canned mushroom, canned asparagus, green peas, canned (with normal production of butter or other fat), cheese, the largest amount may the use of canned crab meat, 0.5 g / kg; cooked cured ham and cooked pig foreleg, 2 g / kg (to glutamate); shredded pork and pork luncheon meat, 5 g / kg (to glutamate) ; ready-to-eat soup and soup 10 g / kg (alone or in combination with glutamic acid and its salts) other use of reference: the canned processed foods such as soups, canned, 1 ~ 2 g / kg; canned vegetables, 0.5 to 3 g / kg; canned meat, 0.5 ~ 4.0 g / kg,; canned fish, 2 to 5 g / kg; sausage, ham, 1 to 3 g / kg; sauces, condiments, 3 to to 10 g / kg; snack food, of 5 g / kg; soy sauce, 3 ~ 6 g / kg; processed cheese, 5 g / kg; dehydrated soup, 50 to 80 g / kg; assorted vegetables and other foods such as soy plus about 1.5 of ~ 4g/kg, song flavored liqueur to add about 0.054 g / kg, can enhance the flavor of canned mushrooms, asparagus, still has to prevent the contents of the white precipitate, and to improve the role of color, smell and taste.