Glycine is an amino acid, a building block for protein. It is not considered an “essential amino acid” because the body can make it from other chemicals. A typical diet contains about 2 grams of glycine daily. The primary sources are protein-rich foods including meat, fish, dairy, and legumes.

Physical and Chemical Properties:

Appearance:White crystalline powder

Ingredient content:

99%

Efficacy ：

1,It is flavoring and alanine combined for alcoholic beverages, added amount: wine 0.4%, whiskey 0.2%, champagne 1.0%. Other, such as powder soup, add about 2%; 1% for lees-marinated foods. Because of its ability to a certain degree of shrimp, cuttlefish taste, can be used in sauces.

2, It is bacillus subtilis and escherichia coli breeding has certain inhibitory effect. Therefore, it can be used as a preservative for surimi products and peanut butter, adding 1% ~ 2%.

3, It is cushion Because of glycine as amino and carboxylic amphoteric ion, so there is a strong buffer. The taste of salt and vinegar can play a buffering role. Add 0.3% ~ 0.7% for salt and 0.05% ~ 0.5% for acid.

4, It is antioxidant effect (of the metal chelation) add in butter, cheese, margarine, milk products, etc. Can prolong the shelf life of 3 ~ 4 times. In order to make the lard stable in baked food, 2.5% glucose and 0.5% glycine can be added. 0.1% ~ 0.5% can be added to the wheat flour used for instant cooking noodles, which can also play a flavoring role.

5, It is food, brewing, meat processing and formula of the cool and refreshing drinks and saccharin sodium to bitter agent.