CAS 56-40-6 Glycine High Quality Food Additives Glycinate Powder

• Customization: Available
• Powder: Yes
• Customized: Customized
• Model NO.: Glycine powder
• Certification: ISO 9001
• Suitable for: Elderly, Children, Adult
• State: Powder
• Purity: >99%
• Storage: Cool and Dry
• Grade: Pharmaceutical Grade
• Colour: White
• CAS: 56-40-6
• Transport Package: 1kg/Bag, 25kgs/Paper Drum
• Specification: 100%
• Trademark: TZSW
• Origin: China
• Production Capacity: 5000kgs/Month

Product Description

 
CAS 56-40-6 Glycine High Quality Food Additives Glycinate Powder 

Product Description

 

Other Names	Aminoacetic acid
CAS No.	56-40-6
Chemical Name	Glycine
Molecular Formula/MF	C2H5NO2
HS Code	2922491990
Classification	Pharmaceutical Intermediates
Grade Standard	Food Grade/Feed Grade/Pesticide Grade/Pharmaceutical Grade/Surfactant and Daily Chemical Grade/Other Applications
Purity	≥98.5%
Odor	Ororless
Appearance	White  powder
Package	25kg/bag,500kg/bag,25kg/Full Drum,25kg/Fiber Can
Place of Origin	CHINA
Loading Port	CHINA

 

 

 

Glycine is amino acid series of 20 members of one of the most simple in structure, also known as amino acetic acid, an amino acid that's not necessary for the human body, both acidic and basic functional groups in the molecule, for strong Chemicalbook electrolytes in aqueous solution, in strong polar solvent solubility is bigger, basic not soluble in nonpolar solvents, and has high boiling point and melting point, through the regulation of acid and alkaline aqueous solution, can make the glycine presents different molecular forms.

 

COA

 

Items	USP36	USP32	USP29	BP2007	EP4	EP7
	Specifications	Specifications	Specifications	Specifications	Specifications	Specifications
Appearance	White crystals or crystalline powder	White crystals or crystalline crystalline powder powder, odorless, Having a sweet taste.	White crystals or crystalline crystalline powder powder, odorless, Having a sweet taste.	White crystals or crystalline crystalline powder powder, odorless, Having a sweet taste.	White crystals or crystalline crystalline powder powder, odorless, Having a sweet taste.	White crystals or crystalline crystalline powder powder, odorless, Having a sweet taste.
Identification	Infrared Absorption	Infrared Absorption	Infrared Absorption	Infrared Absorption	Infrared Absorption	Infrared Absorption
Assay(C2H5NO2),%	98.5~101.5	98.5~101.5	98.5~101.5	98.5~101.5	98.5~101.5	98.5~101.5
Heavy metals (asPb),ppm	≤20	≤20	≤20	≤10	≤10	≤10
Loss on drying,%	≤0.20	≤0.20	≤0.20	≤0.20	≤0.20	≤0.20
Residue on ignition,%	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1
Chloride (as Cl),%	≤0.007	≤0.007	≤0.007	≤0.0075	≤0.007	≤0.0075
Sulphate (as SO4),%	≤0.0065	≤0.0065	≤0.0065	≤0.0065	≤0.0065	≤0.0065
Hydrolyzable substances		Complies	Meet the requirements
Transmittance,%			≥98	≥98	≥98	≥98
pH value(5% in water)			5.9~6.3	5.9~6.3	5.9~6.3	5.9~6.3
Clear and colorless			Clear, colorless	Clear, colorless	Clear, colorless	Clear, colorless
Ninhydrin-positive substancs						Up to s.

 

Function

 

1.Treatment of myasthenia gravis and progressive muscle atrophy;

2.Treatment of gastroparesis and chronic enteritis (often used in combination with antacids);

3.When used in combination with aspirin, it reduces irritation to the stomach;

4.Treatment of hyperprolinemia in children;

5.As a nitrogen source for the production of non-essential amino acids, it was added into the mixed amino acid injection.

 

Application

1.When Glycine is used as a kind of Nutritional supplement, it Mainly used for seasoning and other aspects.
Flavoring and alanine are used in alcoholic drinks. The added amount is 0.4% for wine, 0.2% for whiskey and 1.0% for champagne.Others such as powder soup add about 2%;1% food cured with distiller's grains.Because it can be a certain degree of shrimp, cuttlefish flavor, can be used for sauces.

2.It can inhibit the reproduction of subtilis and Escherichia coli.Therefore, it can be used as a preservative for surimi products, peanut butter, etc., with an added amount of 1% ~ 2%.Because glycine is amphoteric ion with amino and carboxyl groups, it has strong buffering effect.Chemicalbook buffers the flavor of salt and vinegar.The added amount was 0.3% ~ 0.7% for salt and 0.05% ~ 0.5% for acid.

3.The antioxidant effect (using its metal chelating agent) added to butter, cheese and margarine can prolong the storage life by 3 ~ 4 times.To stabilize lard in baked goods, glucose 2.5% and glycine 0.5% are added.Add 0.1% ~ 0.5% into the wheat flour used for quick-cooking noodles, and it can also play the role of seasoning.

4.Medically used as acid production agent (hyperacidity), muscular dystrophy therapeutic agent, antidote and so on.It is also the raw material for synthesis of amino acids such as threonine.