Food Grade β-Alanine Powder 56-41-7 In Stock On Sale

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(1) It can improve the nutritional value of food, in various foods and beverages, such as: bread, ice cakes, fruit tea, dairy products, carbonated drinks, ice cream, etc. Adding 0.1~1% alanine can significantly improve the utilization rate of protein in food and beverages, and because alanine can be directly absorbed by cells, it can quickly recover from fatigue and boost spirits after drinking.
(2) Improve the taste of artificial synthetic sweeteners (sodium saccharin, licillin, cyclamate, etc.), which can increase the sweetness and reduce the dosage. Adding 1~10% alanine to the compound sweetener can increase the sweetness and ease the sweetness of artificial sweeteners, making it last aftertaste just like natural sweeteners. It is one of the raw materials for the synthesis of high-sweetness alitame (Alitame, L-asparagyl-D-alaninamide, which is 600 times sweeter than sucrose).
(3) Improve the sour taste of organic acids. Mixing and adding 1-5% of the organic acid can improve the sour taste of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid, etc., and make the mixed sour taste closer to the natural taste.
(4) Effect on pickled products. Adding 5-10% of the amount of salt can taste early and shorten the curing time.
(5) After adding L-alanine to alcoholic drinks, it can make it taste mellow, and it can prevent the aging of beer and sparkling wine, and reduce the smell of yeast. The addition amount is generally 1-3%.
(6) Adding 1-3% L-alanine to mayonnaise can prevent oxidation.
(7) Adding 2-3% to soybean meal products (such as soy sauce, etc.) can improve the taste.

1. In terms of food and beverage, it can be used as preservatives, flavor seasonings and amino acid low-alcohol wine, etc., and in medicine, it can be used to synthesize amino acid infusion.
2. Used as food additive, feed, pharmaceutical intermediate.
3. As a flavor enhancer, it can increase the seasoning effect of chemical seasonings; it can also be used as a sour taste corrector to improve the sour taste of organic acids.
4. Used in biochemical research, and used as amino acid nutrition medicine in medicine.
5. Nutritional supplements. Belonging to non-essential amino acids, it is the most abundant amino acid in the blood and has important physiological functions. Flavor enhancer. Used in unfermented products, synthetic sake, compound sweeteners, etc.
6. Raw materials for the manufacture of vitamin B6, synthetic calcium pantothenate and other organic compounds. Adding it to food can enhance the seasoning effect of chemical seasonings, improve the taste of sweeteners and the sourness of organic acids, improve the quality of alcoholic beverages, prevent oil oxidation and improve the flavor of dipped foods, etc. It can also be used as a biochemical reagent for biochemical and microbial research.