Glycine

Introduction:

Chemical name: glycine, also known as aminoacetic acid

Molecular formula: c2h5no2

Molecular weight: 75.07

CAS No.: 50-40-6

Properties: white monoclinic or hexagonal crystal, or white crystal powder, odorless and has special sweetness.

Grade: USP Aji FCCIV, etc

Uses:

Food grade: 1. Used as flavoring agent, sweetener, mixed with DL alanine, citric acid, etc. in alcoholic beverages; used as acid correction agent and buffer in the synthesis of sake and fine feed; used as additive in pickle, sweet sauce, soy sauce, vinegar and juice to improve food flavor, taste, maintain original taste, provide sweet source, etc.; 2. Used as Preservatives such as surimi products and peanut butter can inhibit the propagation of Bacillus subtilis and Escherichia coli; 3. Use its own amino and carboxyl groups to buffer the taste of salt and vinegar; 4. Use them as attractants (attractants) in feed additives; 5. Formula of food brewing, meat processing and cool drinks and bitter remover of saccharin sodium; 6. Use them as cream, cheese, margarine It can be used as stabilizer of instant noodles, wheat flour and lard; 7. It can be used to stabilize vitamin C in food processing; 8. It has 10% glycine in monosodium glutamate; 9. It can be used as preservative and plays an important role in antisepsis.

Pharmaceutical grade: 1. It is used as a drug for the study of metabolism of amino acids in medical microorganisms and biochemistry; 2. It is used as a raw material for the synthesis of chlortetracycline buffer, anti Parkinson's disease drug L-dopa, vitamin B6 and amino acids such as threonine; 3. It is used as nutritional infusion of amino acids; 4. It is used as a raw material for cephalosporin; it is an intermediate for methamphenicol; it is an intermediate for the synthesis of imidazolylacetic acid; 5. It is used as a cosmetic Raw materials.c
Storage:Store in a cool, dry place, kept under seal.