Food Grade Amino Acid Food Additives Nutrition Enhancers Glycine Powder

• CAS No.: 56-40-6
• Formula: C2h5no2
• EINECS: 200-272-2
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: ＞90%
• Appearance: White Crystal Powder
• Transport Package: 25kg/Bag, 900kgs
• Specification: 99%
• Trademark: HuaHeng
• Origin: China
• HS Code: 2922491990
• Production Capacity: 5000mt/Month

Product Description

Food Grade Amino Acid Food Additives Nutrition Enhancers Glycine Powder 


Product  Details
Product Name: Glycine
Specification: 25kg/bag
Appearance:White Crystal Powder
EINECS:200-272-2
CAS No.:56-40-6
Molecular Formula:C2H5NO2
Type:Food Grade Amino Acids
Place of Origin:China
Efficacy:Promote Healthy & Growth, Promote Nutrition
Grade:Food Grade Nutrition Enhancers
Purity:99%
Certificate:ISO9001//COA/GMP
Function:Food Supplement Health



Specification of Glycine

Product name	Food Grade High Purity Ferrous Bisglycinate powder/ Ferrous Glycinate Price
Appearance	White crystals powder
Assay	99%
Solubility	Easy to absorb water in the air, around 20-30% of water.
Shipment ways	DHL, FedEx, UPS, EMS, TNT, by Sea, By air
Delivery Time	Prepare Product:1~2days Shipping time:5~15days
Samples	free sampels
Certification	100% Organic, Vegan, Gluten-Free, Non-GMO, Raw
Storage	Store in tight, light-resistant containers, avoid exposure to direct sunlight, moisture and excessive heat. Store below +30°C.
Shelf Life	24 months when properly stored.

 

Testing Item	Standard	Result
Appearance	White crystalline powder	conforms
Assay/%	98.5~101.5	99.5
Identification	Ninhydrin	conforms
Chloride(as Cl)/%	≤0.007	<0.007
Sulphate(as SO4)/%	≤0.0065	<0.0065
Heavy metals (as Pb)/%	≤0.002	<0.001
Loss on drying/%	≤0.2	0.10
Residue on ignition/%	≤0.1	0.04

Conclusion: The goods conforms to the standard.

Package: 25KG/bag or as required
Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
Shelf life: 24 months




Application of Glycine
Glycine (Abbreviated Gly) is one of the 20 amino acids. It is widely used in the pharmaceutical, feed and food processing industries.

As food additive, it is mainly used as flavoring, sweetener and nutritional supplement. It is also added in butter, cheese and margarine for prolonging the storage life.

As feed additive, it is added in the feed for increasing the appetites for the poultry and the domestic animals, especially for pets.

As pharmaceutical intermediate, Glycine is used as the raw material of cephalosporin, aureomycin buffer, VB6 and Threonine etc. and the intermediate of thiamphenicol . When Glycine is used in combination with aspirin, it can reduce irritation to the stomach. Glycine is also used in amino acid injection solution as nutritional infusion.

Glycine is also the main raw material for the synthesis of the herbicide Glyphosate.

1. Tech-Grade
(1) Used as a solvent for removing CO2 in the fertilizer industry, as an additive to the galvanizing solution.
(2) Used as a PH regulator
(3) Used as a key raw material for Herbicide Glyphosate.

2. Food/Feed Grade
(1) Used as a flavoring, sweetener and nutritional supplement. Applied in alcoholic beverage, animal and plant food processing, for the making of salted vegetables and sweet jams.
(2) As an additive for the making of salted sauce, vinegar and fruit juice, in order to improve the flavor and the taste of food and increase the nutrition of food.
(3) As a preservative for fish flakes and peanut jams and stabilizer for cream, cheese etc.
(4) As a buffering agent for the taste of edible salt and vinegar.
(5) Used as a feed additive to increase the appetites for the poultry and the domestic animals, especially for pets.

3.Pharm Grade
(1) Used in amino acid injection solution as nutritional infusion.
(2) Used as a supplemental medicine to treat myasthenia progressive and pseudo hypertrophic muscular dystrophy.
(3) Used as acid-making agent to treat neural hyperacidity and gastric ulcer hyperacidity.


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