1.Nutritional supplements. Mainly used for seasoning and other aspects.
Seasoning It is used with alanine for alcoholic beverages, the addition amount: 0.4% for wine, 0.2% for whiskey, 1.0% for champagne. Others, such as powder soup, add about 2%; distiller's lees marinated food 1%. Because it can taste like shrimp and cuttlefish to a certain extent, it can be used in sauces.
It has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for surimi products, peanut butter, etc., and the addition amount is 1%~2%.
Buffering effect Because glycine is a zwitterion with amino and carboxyl groups, it has strong buffering properties. It can buffer the taste of salt and vinegar. The addition amount is 0.3%~0.7% for salted products and 0.05%~0.5% for pickled products.
Antioxidant effect (using its metal chelating effect) Adding it to butter, cheese, and margarine can extend the shelf life by 3~4 times. In order to stabilize lard in baked goods, 2.5% glucose and 0.5% glycine can be added. Add 0.1%~0.5% to the wheat flour used for instant noodles, and it can also play a seasoning role. In medicine, it is used as an antacid (hyperacidity), a therapeutic agent for muscular dystrophy, and an antidote. It is also a raw material for the synthesis of amino acids such as threonine.
2. Feed grade
It is mainly used as an additive and attractant for adding amino acids to feed for poultry, livestock and poultry, especially pets. Used as an additive for hydrolyzed protein, as a synergist for hydrolyzed protein.
3. Industry
Used as a pesticide intermediate, such as the main raw material of the herbicide glyphosate; an additive to electroplating solution; a PH regulator, etc.