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

Glycine (Aminoacetic Acid)

Product Property

White crystalicles 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 amteric 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%.