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Glycine Food Grade

Categories Amino Acid
Place of Origin: Hebei,China
Brand Name: KL
Certification: FCCIV
Model Number: KL126
MOQ: 500kg
Price: FOB,CNF and CIF
Packaging Details: 25kg/paper bag
Delivery Time: Prompt Shipment
Payment Terms: T/T,L/C,Paypal and ect
Supply Ability: 600MT/Month
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    • Product Details
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    Glycine Food Grade

    Chemical Name:Aminoacetic acid,Glycocoll

    Structure Formula:

    Molecular Formula:

    C2H5NO2

    Molecular Weight:

    75.06

    Cas No:

    [56-40-6]

    Characteristics:

    White crystals or crystalline powder, odorless having a peculiar sweetness. It readily solves in water, slightly in ethanol, does not solve in acetone or ethyl ether.

    Quality Standards:

    FCCIV, USP24 and BP93 etc.

    Item

    Specifications

    SUPER PURE

    USP24/BP98

    FCCIV

    Appearance

    White crystalline powder

    Assay (C2H5NO2),%(on dry matter

    99.5~101.5

    98.5~101.5

    98.5~101.5

    Transmittance,%

    ≥98.2

    - - -

    - - -

    Chloride (as Cl) , %

    ≤0.006

    ≤0.007

    - - -

    Heavy metals , %

    ≤0.001

    ≤0.002

    ≤0.002

    Lead (Pb), %

    ≤0.0005

    - - -

    ≤0.0005

    Sulfate (as SO4), %

    ≤0.006

    ≤0.0065

    - - -

    Arsenic (as As), %

    ≤0.0001

    - - -

    - - -

    Iron (as Fe), %

    ≤0.001

    - - -

    - - -

    Ammonium (as NH4), %

    ≤0.01

    - - -

    - - -

    Loss on drying, %

    ≤0.07

    ≤0.2

    ≤0.2

    Reside on ignition, %

    ≤0.05

    ≤0.1

    ≤0.1

    Ph Value

    5.8~6.2

    - - -

    - - -

    The Characteristics and Uses:

      1.The food-grade Glycine is mainly used as nutritional supplement and food additive:  

     
      It is used as a flavoring or sweetness because it is sweet. In combination with sodium glutamate, DL-alanine, or citric acid, it can be used in alcoholic beverage; as a acid corrector or buffer for the composition of wine and soft beverage; as an additive for the making of salted vegetables and sweet jams; as an additive for the making of sauce, vinegar and fruit juice, in order to improve the flavor and taste of food, to retain its original color and to provide a source of sweet.


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