Factory Wholesale 100% Glycine Nutritional Food Grade

• CAS No.: 56-40-6
• Formula: C2h5no2
• EINECS: 200-272-2
• Packaging Material: Foil Bag
• Storage Method: Dry
• Shelf Life: >24 Months
• Model NO.: Food Grade
• Resource: Chemosynthesis
• Transport Package: Bag
• Trademark: N/M
• Origin: China
• Production Capacity: 500000 Kilogram/Kilograms Per Year

Product Description

Glycine (abbreviated Gly) is also known as aminoacetic acid. Its chemical formula is C2H5NO2. It is a white solid under normal temperature and pressure. It is the simplest amino acid in the amino acid series and is not necessary for the human body. Functional groups, ionizable in water, have strong hydrophilicity, but belong to non-polar amino acids, soluble in polar solvents, but insoluble in non-polar solvents, and have higher boiling point and melting point, through aqueous acid-base Sexual adjustment can make glycine take on different molecular forms.

1. Used as a biochemical reagent, used in medicine, feed and food additives, and used as a non-toxic decarburizer in the nitrogen fertilizer industry.
2. Used in pharmaceutical industry, biochemical experiment and organic synthesis.
3. Glycine is mainly used as a nutritional additive for chicken feed.
4. Glycine, also known as aminoacetic acid, is used in the production of pesticides to synthesize the intermediate glycine ethyl ester hydrochloride of pyrethroid insecticides, and can also be used to synthesize the fungicide iprodione and the herbicide solid glyphosate , In addition, it is also used in chemical fertilizers, medicine, food additives, condiments and other industries.

1.Nutritional supplements. Mainly used for seasoning and other aspects.
Seasoning It is used with alanine for alcoholic beverages, the addition amount: 0.4% for wine, 0.2% for whiskey, 1.0% for champagne. Others, such as powder soup, add about 2%; distiller's lees marinated food 1%. Because it can taste like shrimp and cuttlefish to a certain extent, it can be used in sauces.
It has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for surimi products, peanut butter, etc., and the addition amount is 1%~2%.
Buffering effect Because glycine is a zwitterion with amino and carboxyl groups, it has strong buffering properties. It can buffer the taste of salt and vinegar. The addition amount is 0.3%~0.7% for salted products and 0.05%~0.5% for pickled products.
Antioxidant effect (using its metal chelating effect) Adding it to butter, cheese, and margarine can extend the shelf life by 3~4 times. In order to stabilize lard in baked goods, 2.5% glucose and 0.5% glycine can be added. Add 0.1%~0.5% to the wheat flour used for instant noodles, and it can also play a seasoning role. In medicine, it is used as an antacid (hyperacidity), a therapeutic agent for muscular dystrophy, and an antidote. It is also a raw material for the synthesis of amino acids such as threonine.
2. Feed grade
It is mainly used as an additive and attractant for adding amino acids to feed for poultry, livestock and poultry, especially pets. Used as an additive for hydrolyzed protein, as a synergist for hydrolyzed protein.
3. Industry
Used as a pesticide intermediate, such as the main raw material of the herbicide glyphosate; an additive to electroplating solution; a PH regulator, etc.