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

• Customization: Available
• CAS No.: 56-40-6
• Formula: C2h5no2
• Model NO.: L-Glycine
• Storage Method: Normal
• Shelf Life: 24 Month
• Nutrient Composition: Mineral
• Resource: Natural
• The content of active substances: 98%
• Transport Package: Drum
• Specification: 25KG/Drum
• Trademark: Source herb
• Origin: China
• Production Capacity: 100000kg

Product Description

Product Description:

Product 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 Name	Glycine
CAS Number	56-40-6	Molecular Weight	75.067
Density	1.3±0.1 g/cm3	Boiling Point	240.9±23.0 °C at 760 mmHg
Molecular Formula	C2H5NO2	Melting Point	240 °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.