Glycine (Glycine, abbreviated as Gly) is also known as aminoacetic acid. Its chemical formula is C2H5NO2. It is a white solid at room temperature and pressure. Glycine is the simplest amino acid in the amino acid series. It is not necessary for human body. It has both acidic and alkaline functional groups in molecules. It is ionized in water and has strong hydrophilicity. It belongs to non-polar amino acid, soluble in polar solvents, but insoluble in polar solvents. In non-polar solvents, with high boiling point and melting point, glycine can present different molecular morphologies by adjusting the acidity and alkalinity of aqueous solution.
Function
1. Used as an acidity corrector or buffer for wine and beverage ingredients, and as an additive for food flavor and mouthfeel.
2. Used as a preservative for fish fillets and peanut butter.
3. It can buffer the taste of salt and vinegar.
4. Used in food processing, brewing process, meat processing and soft drink formulations, as well as sodium saccharin to remove bitterness.