One of the amino acid constituting proteins, Glycine occurs widely in nature. For example, such seafoods as prawn, sea urchin and scallop contain a large amount of free Glycine which creates characteristic flavor in those foods.
SWEETENER: Glycine has a light sweet taste, with an intensity of 70% sweetness of sucrose.
PALATABLE TASTE: Glycine is contained in various foods respectively. There is a synergistic effect with other seasonings such as monosodium glutamate, ribonucleotides and organic acids and their salts, resulting in increments of palatability of foods.
SOFTENING EFFECT: Glycine exists in the form of H3N+・CH2COO- in aqueous solution. It shows, therefore, alkaline nature against acidic substances, and acidic nature against alkaline substances, resulting in a softening effect on bitterness, saltiness and sourness of foods with a buffer action on shifting of pH value.
ANTIOXIDATIVE ACTIVITY: While amino acids generally serve as chelating agent for metallic ions, Glycine is stronger than other amino acids in this respect. Thus Glycine is effective in preventing auto oxidation of foods.
ANTIMICROBIAL ACTIVITY: Glycine prevents growth of Bacillus subtilis and Escherchia coil, thus Improving the shelf life of foods.
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