L-Threonine
L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and stability in bread and pastries. Helps maintain moisture and extend shelf life by reducing staling. Meat and Dairy Products: Used in processed meats (e.g., sausages, ham) to improve water-holding capacity and texture. Added to dairy-based products (yogurt, cheese) to boost protein content and nutritional value.
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L-Lysine monohydrochloride |
The most prominent performance advantage ofL-Lysine monohydrochloride is its optimized physical and chemical properties that eliminate the critical... |
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DL-Alanine |
DL-Alanine is recognized asGenerally Recognized as Safe (GRAS)by major regulatory bodies (e.g., FDA in the U.S., EFSA in the EU, and CFSA in China)... |
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High quality |
Biological Role An essential amino acid for humans, meaning it must be obtained from the diet. Plays a role in protein structure (e.g., forming hyd... |
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L-Cysteine hydrochloride monohydrate |
Environmental ConditionsTemperature ControlStore at Room Temperature: Ideally between 15–25°C (59–77°F). Avoid extreme heat or ... |
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Glycine |
Glycine is the smallest, simplest and most important natural amino acid. It is not only a fundamental substance for life but also an extremely vers... |
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