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Glycine

Glycine

Short Description:

Product: Glycine

CAS No.: 56-40-6

Standard: USP,BP,EP,FCC,E640

Function and application: Flavoring, anti-oxidant, preservative,feed additive,etc

packing25kg/bagdrum),600kg/bag,other pack according orders

MOQ: 25kg

Shelf life: 2 years


Product Detail

Product Tags

Technical parameters: 

Glycine

CP2015

AJI92

USP32

USP40

GB25542-2010

Description

White crystals or crystalline powder

White crystals or crystalline powder

/

/

Crystalline particles or crystalline powder

Identification

Conforms

Conforms

Conforms

Conforms

/

Assay(%)

≥99.0

98.5-101.5

98.5-101.5

98.5-101.5

/

pH

5.6-6.6

5.9-6.4

/

/

5.5-7.0

Transmittance(%)

≥98.0

≥98.0

/

/

/

Loss on drying (%)

≤0.2

≤0.2

≤0.2

≤0.2

/

Residue on ignition(%)

≤0.1

≤0.1

≤0.1

≤0.1

/

Chloride(%)

≤0.007

≤0.007

≤0.007

≤0.007

≤0.01

Heavy Metals(%)

≤0.001

≤0.001

≤0.002

≤0.002

≤0.001

Iron(%)

≤0.001

≤0.001

≤0.001

/

/

Sulfate(%)

≤0.006

≤0.006

≤0.0065

≤0.0065

/

Endotoxin

20EU/g

/

/

/

/

Arsenic(%)

≤0.0001

≤0.0001

/

/

≤0.0001

Ammonium(%)

≤0.02

≤0.02

/

/

/

Other amino acids

Conforms

Conforms

/

/

/

Pyrogen

/

Conforms

/

/

/

Hydrolyzable substances

/

/

Conforms

/

/

Clarity of solution

/

/

/

/

Pass the test

Color

/

/

/

/

White

Function: Glycine, also known as aminoacetic acid, is mainly used for flavoring.

Flavoring and alanine are used in alcoholic beverages. Additions: 0.4% for wine, 0.2% for whiskey, and 1.0% for champagne. Others, such as powder soup, add about 2%; lees pickled food 1%. It can be used for seasoning sauce because it can taste like shrimp and cuttlefish to a certain extent.
It has a certain inhibitory effect on the reproduction of Bacillus subtilis and E. coli. Therefore, it can be used as a preservative for surimi products, peanut butter, etc., with an addition amount of 1% to 2%.
Buffering effect Glycine is a zwitterion with amino and carboxyl groups, so it has strong buffering properties. It can buffer the taste of salt and vinegar. The additive amount is 0.3%~0.7% for salted products and 0.05%~0.5% for pickled products.
Antioxidant effect (using its metal chelation) added to cream, cheese, and margarine can extend the shelf life by 3 to 4 times. In order to stabilize the lard in the baked goods, 2.5% glucose and 0.5% glycine can be added. Add 0.1% to 0.5% of wheat flour for instant noodles, which can also be used for seasoning. Medically used as antacid (hyperacidity), muscular malnutrition treatment agent, antidote, etc. It is also a synthetic raw material for amino acids such as threonine.
Used as a buffer, used in the preparation of tissue culture medium, copper, gold and silver inspection, used in medicine to treat myasthenia gravis and progressive muscle atrophy, hyperacidity, chronic enteritis, hyperprolineemia in children, etc. disease.
Treatment of myasthenia gravis and progressive muscle atrophy; treatment of gastric hyperlipidemia, chronic enteritis (usually used in combination with antacids); combined with aspirin, can reduce its irritation to the stomach; treatment of children with hyperprolineemia; as The nitrogen source for generating non-essential amino acids is added to the mixed amino acid injection.
In the pharmaceutical industry, it can be used as a medicine for the study of medical microorganisms and biochemical amino acid metabolism;
Used as chlortetracycline buffer, anti-Parkinson’s disease drug L-dopa, vitamin B6, and threonine and other amino acids;
Used as an amino acid nutritional infusion;
Used as the raw material of cephalosporin; thiamphenicol intermediate; synthetic imidazole acetic acid intermediate, etc.;
Used as cosmetic raw materials.


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