L-Asparagine (CAS 5794-13-8) is a non-essential amino acid that occurs in plants and animals, supplied as a white crystalline powder and used as a nitrogen source in pharmaceuticals and cell culture media and in food processing where it affects Maillard reactions and flavor development. It is moderately soluble in water and alcohol.
Typical Properties
| Molecular formula | C4H8N2O3.H2O |
|---|---|
| Molecular weight | 150.13 g/mol |
| Appearance | White crystalline powder |
| Form | powder |
| Color | White to Off-white |
| Odor | at 100.00?%. odorless |
| Melting point | 238.6 °C |
| Density | 1,543 g/cm 3 |
| Water solubility | 30 g/L (20 °C) |
| pH | 4.0-5.5 (20g/l, H2O, 20°C) |
| HS code | 29241900 |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
L-Asparagine
Applications
Used in pharmaceuticals and cell culture media as a nitrogen source. In food processing, it affects Maillard reactions and flavor development.
Safety & Risks
Non-toxic; store dry and protected from moisture.
Packaging
Delivered in 25 kg PE-lined bags or fiber drums. Store cool, dry, and sealed.