Glycine
Product Name |
Glycine |
Other Name |
Aminoacetic acid; H-Gly-OH; Glycine, Free Base; glycocoll; Glycine BP; Gly; L-Glycine |
Molecular Formula |
C2H5NO2 |
Molecular Weight |
75.07 |
CAS |
56-40-6 |
EINECS |
200-272-2 |
White to grayish white crystalline powder
Uses: food grade glycine 1. Used as flavoring agent and sweetener, combined with DL alanine and citric acid in alcoholic beverages; used as acid corrector and buffer in the synthesis of sake and fine feed; used as additive in pickle, sweet sauce, soy sauce, vinegar and fruit juice to improve food flavor, taste, maintain original taste and provide sweet source; 2 As a preservative for surimi products and peanut butter, it can inhibit the reproduction of Bacillus subtilis and Escherichia coli; 3. Use its own amino and carboxyl groups to buffer the taste of salt and vinegar; 4. Use it as an attractant in feed additives; 5. Formula for food brewing, meat processing and cool drinks and debittering agent for saccharin sodium; 6. Use it as a sweetener for cream, cheese and margarine It can be used to stabilize vitamin C in food processing; 8. 10% of monosodium glutamate is glycine; 9. It can be used as preservative and plays an important role in antisepsis. 1. Medical grade glycine is used for the study of amino acid metabolism in medical microbiology and biochemistry; 2. It is used as the synthetic material of chlortetracycline buffer, anti-Parkinson’s disease drug L-dopa, vitamin B6, threonine and other amino acids; 3. It is used as amino acid nutrition infusion; 4 It can be used as the raw material of cephalosporin, the intermediate of thiamphenicol, the intermediate of imidazole acetic acid, etc. 5. It can be used as the raw material of cosmetics.
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