Manufacturer Supply Food Additive Ep/Bp/USP Glycine CAS 56-40-6 L- Glycine

China Manufacturer Supply Food Additive Ep/Bp/USP Glycine CAS 56-40-6 L-Glycine, Find details about China L-Glycine, Glycine from Manufacturer Supply Food Additive Ep/Bp/USP Glycine CAS 56-40-6 L-Glycine

Resource
Natural
The content of active substances
98%
Trademark
Source herb
Transport Package
Drum
Specification
25KG/Drum
Origin
China
Resource
Natural
The content of active substances
98%
Trademark
Source herb
Transport Package
Drum
Specification
25KG/Drum
Origin
China
Product DescriptionProduct name : Glycine
CAS No.: 56-40-6
[Molecular formula]:C2H5NO2
[Molecular weight]:75.07
[Structure formula]:NH2CH2COOH
[Physical-chemistry property ]:White crystal powder,sweet taste,easy to be dissolved in water, slightly dissolved in methanol and ethanol, but not dissolved in acetone and ether,melting point:between 232-236ºC(decomposition).

Glycine is an amino acid and neurotransmitter. It can play both stimulatory and depressant roles in the brain. Supplementation can improve sleep quality.

How to Take
Recommended dosage, active amounts, other details
The lowest active dose of glycine supplementation in humans tends to be the 1-3g dosage range, although doses of up to 45g have been used without apparent side-effects.

 
Common NameGlycine
CAS Number56-40-6Molecular Weight75.067
Density1.3±0.1 g/cm3Boiling Point240.9±23.0 °C at 760 mmHg
Molecular FormulaC2H5NO2Melting Point240 °C (dec.)(lit.)
 

It is used as biochemical reagent, medicine, feed and food additive, and non-toxic decarburizer in nitrogenous fertilizer industry;

Nutritional supplements. Mainly used for seasoning and other aspects;

It can inhibit the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for surimi products and peanut butter with the addition of 1% - 2%;

Antioxidation (using its metal chelation) can prolong the shelf life of cream, cheese and margarine by 3-4 times;

In order to stabilize lard in baked food, 2.5% glucose and 0.5% glycine could be added;

The addition of 0.1% ~ 0.5% wheat flour for instant noodles can play a seasoning role;

It can buffer the taste of salt and vinegar, and the adding amount is 0.3% - 0.7% for salted products and 0.05% - 0.5% for acid pickled products;

It can be used as perfume according to GB 2760-96.

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