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.