Drying is an energy-intensive operation for the separation of a desired solid product, when it consumes 12–20% of the entire energy used in manufacturing processes. Without changing the existing drying method or equipment, making α-form of L-glutamic acid (α-Glu) by reactive crystallization can reduce the energy consumption for drying in terms of much less initial moisture content of 23.32% and time of 4.67 h, as compared to 48.52% and 6 h for its β-form in the present study. Upon drying, α-Glu shows less affinity for hydrogen bonding with water, as ammonia cations on α-carbon of L-Glu are projected on the α-Glu’s surface. On the contrary, more hydrophilic carboxylate anions on α-carbon are exposed on the surface of β-Glu, which tends to form agglomerates during reactive crystallization, causing stronger interaction with water. As a consequence, 35% of energy utilization in drying can be saved by making α-Glu.