L-Alanine Powder CAS 56-41-7

Details:

1. Introduction

Alanine, also known as aminopropionic acid, is the basic unit of protein and one of the 20 amino acids that make up human protein; it is also a non-essential amino acid that helps the body convert glucose into energy. It has two isomers, α-alanine and β-alanine; according to optical activity, it is divided into L-alanine and D-alanine.

L-alanine is an amino acid with special umami and sweet taste, which can improve the nutritional value of food and improve the flavor of food. It is widely used in various foods and compound seasonings. 

2. Main Functions

2.1 The effect of enhancing umami

L-alanine was used in synthetic wine, which can increase the strong aroma and sweetness of wine. When L-alanine is used in combination with other seasonings, it can present a more advanced taste, and at the same time, it can mask the astringency of other seasonings, making the ingredients more delicious. For example, increasing the concentration of alanine in the yeast extract can obviously reconcile the astringency, make it strong and fragrant, and even bring out the flavor originally hidden in the yeast extract.

2.2 Alleviate salty and sour taste

L-alanine has the characteristics of alleviating the salty taste, which can reduce the bad salty taste of the pickled product itself, adjust the salty taste while triggering the umami taste of the food, and make more delicious food. L-alanine has the characteristics of neutralizing the acid factor and reconciling the sour taste of food when the pH value of vinegar and citric acid does not change much. This is to eliminate the sour taste through the moderating effect of L-alanine. , generally referred to as "moderate sour taste".

2.3 Effects on sweet substances

L-alanine is an amino acid with a strong sweetness, 1.2 times as sweet as sucrose. L-alanine and sweet substances also react with each other. In cakes such as bean paste cakes, L-alanine can impart a strong sweetness to these foods, making them soft, sweet and refreshing. Alanine can enhance the flavoring effect of chemical seasonings, alleviate the bad aftertaste of artificial sweeteners, and effectively improve the bitterness and astringency of high-intensity sweeteners.

2.4 Improve the persistence of taste

As people's health concerns increase, many people are also promoting light diets. The addition of L-alanine to these mild-tasting foods improves flavor persistence, making the food less bland and bland than water, making it a delicious food with a mature flavor. Alanine with a critical value of 0.06% has a longer-lasting taste compared to 0.5% sugar and 0.2% table salt.

2.5 Dilute unpleasant taste in food

L-alanine has the effect of eliminating bad odor. Adding 0.2%-1% alanine to soymilk or vegetable juice can significantly reduce the unpleasant taste and make the taste better and more acceptable.

In addition, L-alanine can also prevent the aging of sparkling wine, reduce the odor of yeast, and make the flavor of sparkling and fermented wine more mellow; it can effectively alleviate the astringency and odor of chitosan, tannin, catechin, etc. Astringent taste, as well as the pungent taste unique to alkaline such as sodium hydrocarbonate and shell calcium. In addition, it can reduce the bitterness of citrus beverages such as grapefruit juice and orange juice, and the bitterness of different amino acids such as L-valine and L-isoleucine.

2.6 L-alanine has a wide range of uses in the pharmaceutical industry. It is one of the components of the nutritional supplement "Amino Acid Nutrient Infusion", which can reduce alcoholism, lose weight, enhance memory and learning ability, etc. etc. raw materials.

2.7 In the feed industry, L-alanine, as an amino acid required by the body, has a certain physiological effect and positive significance on the visceral nitrogen cycle of young animals, and plays a very important role in the amino acid metabolism of animals. It has the effect of enhancing immunity and producing sugar, and is often used as an open-feeding attractant for feed, which can promote animal growth, relieve stress and prevent diseases.

3. Applications

L-Alanine is widely used in the food, pharmaceutical and feed industries.

4. Flow Chart

L-aspartic acid [immobilized aspartate β-decarboxylase (decarboxylation)]→[37℃, pH6.0] decarboxylation [concentration, crystallization]→[reduced pressure, 5℃] crystallization [refinement]→[ 5℃] L-alanine crude product→purification→finished product

 

5. Quality Standard

Items	Specifications	Results
Assay	98.5%～101.5%	99.7%
Appearance	White to off-white crystalline powder	White crystalline powder
Specific optical rotation [а]D20	+13.7°  ~ +15.1°	+14.5°
Chloride	≤0.05%	<0.05%
Sulfate	≤0.03%	<0.03%
Heavy metals	≤15ppm	<15ppm
Iron	≤0.003%	<0.003%
Residue on ignition	≤0.1%	0.05%
Loss on drying	≤0.2%	0.08%
pH value	5.0~7.0	6.2
Conclusion	The product complies with USP32 Standard.

 

6. Test Method

MOA is available upon request.

7. Reference Spectrum