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colorless to white columnar crystal, or white crystalline powder. The taste is light and the taste threshold is 0.16%. Melting point 140.4 ℃. Soluble in water (66.7%, 20℃), insoluble in ethanol. Natural products exist in sugar beets, milk proteins, etc.

Sodium L-aspartate has excellent freshness and antiseptic effects, and is widely used in food industry as a freshness and preservative, and can replace monosodium glutamate. It is often used in in various types of curry, vinegar, canned fish, canned vegetables, bread, biscuits, beverages, etc. as flavor improver combination with natural flavorings, sodium glutamate, glycine or sodium citrate, and sodium succinate .

A method for preparing sodium L-aspartate by biological enzyme: mixing fumaric acid, sodium hydroxide and ammonia in a molar concentration ratio of 1:1:1 to 1:2:2, and preparing It is a substrate solution of pH8.0～pH9.0, and then the fermentation broth containing aspartase is introduced into the substrate solution, and the volume ratio of the substrate solution to the fermentation broth is 16:1～16: 3. Under normal pressure conditions, react for 12 to 20 hours at a temperature of 37°C to 40°C, and obtain L-aspartate sodium through separation.