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As an amphoteric compound, L-threonine can buffer pH changes in acidic or alkaline food systems: Used in beverages (e.g., sports drinks, fruit juices) to maintain taste and stability. Applied in fermented foods (e.g., sauerkraut, pickles) to regulate acidity and support microbial growth.
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L-methionine |
For populations with increased needs (e.g., athletes, vegetarians, malnourished individuals) or those with limited dietary intake, L-methionine is ... |
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DL-Alanine |
DL-Alanine is thermally stable under normal conditions but is sensitive to prolonged high temperatures, which may cause partial decomposition (e.g.... |
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DL-methionine |
The chemical stability of DL-methionine is affected by factors such as pH, temperature, light, and oxidants, which directly determine its storage c... |
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Chemical Properties of Inositol |
Chemical Properties of Inositol 1. Molecular structure and isomerism Inositol is a cyclic hexahydric alcohol with the molecular formula C6H12O6, co... |
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Glycine |
Glycine is an endogenous amino acid in the human body and a fundamental component of proteins. It is extremely safe and is internationally recogniz... |
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