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Non-Essential Amino Acid L - Glycine Powder Amino Acid Additive CAS No.56-40-6 C2H5N02

Non-Essential Amino Acid L - Glycine Powder Amino Acid Additive CAS No.56-40-6 C2H5N02

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    C2H5N02 Amino Acid L - Glycine Powder

    ,

    L - Glycine Powder CAS No.56-40-6

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    Amino Acid Additive CAS No.56-40-6

  • Name
    L-Glycine
  • Appearance
    White To Off-white Crystalline Powder
  • Molecular Formula
    C2H5N02
  • Content
    99%
  • Water Solubility
    25 G/100 ML (25℃)
  • CAS
    56-40-6
  • Grade
    Food Grade
  • EINECS No.
    200-272-2
  • Place of Origin
    Henan ,China
  • Brand Name
    U-CHOICE
  • Certification
    ISO
  • Model Number
    99% TC
  • Minimum Order Quantity
    1kg
  • Price
    negotiable
  • Packaging Details
    25kgs/drum, 25kgs/bag
  • Delivery Time
    7-14 days
  • Payment Terms
    L/C, T/T
  • Supply Ability
    100MT/month

Non-Essential Amino Acid L - Glycine Powder Amino Acid Additive CAS No.56-40-6 C2H5N02

Non-Essential Amino Acid L - Glycine Amino Acid Additive CAS No.56-40-6

 

Product features of L-glycine: white monoclinic or hexacrystalline crystal, or crystalline powder. Nutritional supplement, mainly used for seasoning and so on. Glycine is an amino acid with the simplest structure in the amino acid series and a non-essential amino acid for the human body. It has both acidic and basic functional groups in the molecule. It is a strong electrolyte in aqueous solution and has a high solubility in strong polar solvents. It is basically insoluble in non-polar solvents. It is a natural solvent, and has a high boiling point and melting point. The adjustment of the acidity and alkalinity of the aqueous solution can make glycine take on different molecular forms.

 

Product properties of L-Glycine 

Technical Item Technical Data
CAS No: 56-40-6
English Name L-Glycine
Boiling Point 233℃
Melting Point 240 ℃ (dec.)(lit.)
Molecular Formula C2H5N02
Molecular Weight 75.07
Flash Point 145℃
Water solubility 25 g/100 mL (25℃)


Applications of L-Glycine

1. It is used as a flavoring agent and sweetener, used in conjunction with DL-alanine, citric acid, etc. in alcoholic beverages; used as a sour taste corrector and buffer when synthesizing sake and fine feed; in pickled pickles, It is used as an additive in sweet sauce, soy sauce, vinegar and fruit juice to improve the flavor and taste of food, maintain the original taste, provide a source of sweetness, etc.
2. As a preservative for surimi products, peanut butter, etc., it can reproduce Bacillus subtilis and Escherichia coli.
3. Utilize its own ammonia and carboxyl groups to buffer the taste of salt and vinegar.
4. Used as an attractant (attractant) in feed additives.
5. Formulas for food brewing, meat processing and refreshing beverages and debittering agent for sodium saccharin.
6. Used as stabilizer for cream, cheese, margarine, instant noodles, wheat flour and lard.
7. Used to stabilize vitamin C in food processing.