C3H7NO2 _ _ _ _ _
DL-Alanine is white crystal or crystalline powder with a special taste and a sweetness of about 70% of sucrose. It begins to sublimate above 200℃, with a melting point of 297℃ (decomposition). Chemically stable, easily soluble in water (25°C, 17%), slightly soluble in ethanol, and insoluble in ether.
A non-essential amino acid that is present in high concentrations in the free state in plasma. It is produced by transamination of pyruvate. It is involved in sugar and acid metabolism, increases immunity, and provides energy to muscle tissue, brain, and central nervous system
DL alanine is used in the food, pharmaceutical and nutraceutical industries. Used in the food industry as a flavoring, adjuvant, pickling agent, pickling agent or flavor enhancer
- DL-alanine is mainly used in the food processing industry as nutritional supplements and condiments, and also in the pharmaceutical industry.
- DL-Alanine enhances the effects of chemical sauces.
- DL-alanine has a special sweetness and can improve the acidity of artificial sweeteners, organic acids and the flavor of vinegar.
- dl-alanine has a sour taste, which can make salt absorb quickly, improve the effect of pickled vegetables and kimchi, shorten the pickling time, and improve the flavor.
- dl-alanine is used as an acidity corrector and buffer in the synthesis of wine and beverages. It can prevent the aging of sparkling wine and reduce the smell of yeast.
- dl-alanine has antioxidant properties and can be used in a variety of food processing, such as oils, mayonnaise, cereals, soy sauce-impregnated foods, rice bran pickled foods, etc.
- It both prevents oxidation and improves flavor.
2004 evaluation by the World Health Organization's Joint Expert Committee on Food Additives (JECFA): When used as a flavoring agent, there are no safety concerns at current intake levels .
Packaging and storage
Store in a cool, dry place.