Top Quality Food Grade Glycine Used In Food Additives/Food Ingredients/Food Flavourings

Glycine (Aminoacetic Acid) Product Property White crystalline particles or powder, sweet taste. Relative density 1.1607, melting point 248℃. Soluble in water, slightly soluble in methanol, very difficult to dissolve in ethanol,almost insoluble in acetone or ether. Usage ·Used as a flavoring agent, sweetener, nutritional supplements; ·Together with DL-alanine, citric acid, etc. used in alcohol-containing drinks; ·Used as a sour taste correction agent and buffer in Synthetic sake; ·Used as an additive in making pickles, sweet sauces, soy sauce, vinegar and juices to improve flavor and taste, as well as to keep original flavor and provide sweet source, etc; ·To extend the shelf-life of cream, cheese and margarine 3 to 4 times; ·Play a butter role in the taste of the common salt & vinegar by its amino group & carboxyl; ·Being used as the bitter-remover in the food fermentating, meat processing, formula of cold drink and saccharin sodium; ·Play a stabilizing role for Vitamin C in food processing; ·Have a certain inhibitory effect on the proliferation of Bacillus subtilis and E. coli, it also can be used in surimi products, peanuts butter and other preservatives by adding 1% to 2%; ·Glycine is an amphoteric ion with an amino group and a carboxyl group, so it has a strong buffering effect on salt and vinegar; ·Suggested to add the amount of salt products for 0.3% to 0.7%, acid products 0.05% to 0.5%.