Glycine

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Glycine is a food-grade amino acid approved by the state. Due to its high safety, sweet taste, and multiple functions such as enhancing flavor, buffering, inhibiting bacteria, protecting color, and preventing spoilage, it is widely used in the food industry. It is commonly used as a multifunctional food additive in industries such as seasonings, meat products, beverages, aquatic product processing, and alcoholic beverages.
In the production of seasonings, glycine is mainly used as a flavor enhancer and flavor modifier. It has a sweet taste on its own and can work synergistically with sodium glutamate and flavor nucleotides to significantly enhance the flavor, moderate the salty taste, and reduce the use of monosodium glutamate. It is often used in soy sauce, oyster sauce, chicken essence, instant noodle seasonings, hot pot base, and compound seasonings, enhancing the flavor and natural aftertaste, while reducing the irritation caused by high salt content and improving the taste layer.
In meat product processing, glycine can be used as a quality improvement agent, color protection agent, and antibacterial agent. It can improve the tenderness, juiciness, and elasticity of meat products, inhibit fat oxidation, and delay spoilage and deterioration; at the same time, it has a protective effect on the color of meat products, reduces browning, and extends the shelf life. In ham, sausage, bacon, meatballs, and processed meat products, it can reduce the risk of nitrite, improve product stability and safety.
In aquatic product processing, glycine is an important deodorant, flavor enhancer, and preservative aid. It can effectively reduce the fishy smell of fish, shrimp, and shellfish, enhance the sweet and fresh taste, and improve the texture; at the same time, it can inhibit microbial growth, reduce spoilage and deterioration during refrigeration, and is widely used in fish balls, shrimp paste, fish tofu, frozen aquatic products, and ready-to-eat seafood products, enhancing flavor and shelf life.
In the beverage and cold drink industry, glycine is used as a flavor buffer and taste modifier. It can regulate acidity, neutralize astringent taste, making the beverage taste more mellow, and is widely used in plant protein beverages, fruit beverages, sports drinks, herbal tea, and syrups. It can also enhance the coordination of sweetness, reduce the irritation of flavoring agents and acidifiers, and make the taste smoother and more pleasant.
In alcohol production, glycine can buffer the spicy taste of alcohol, reduce the feeling of intoxication, protect the stomach, and improve the flavor of the alcohol. When added appropriately in the production of liquor, yellow wine, fruit wine, and blended wine, it can reduce alcohol irritation, improve post-drinking comfort, and is a commonly used additive for improving the quality of alcoholic beverages.
In canned, frozen food, and ready-to-eat food, glycine plays the roles of antibacterial preservation, anti-browning, and maintaining quality. It can inhibit the reproduction of bacteria, molds, and other microorganisms, extend the shelf life; at the same time, it reduces color and flavor changes in food during heating, freezing, and storage, maintains the original color and flavor, and improves product stability.
In dairy products and baked foods, glycine can be used as a nutritional fortifier and flavor regulator. It improves the texture and stability of dairy products, adds flavor softness to bread, cakes, and cookies, and provides amino acid nutrition, enhancing product nutritional value.
Glycine integrates flavor enhancement, sweetening, buffering, antibacterial, color protection, antioxidant, and taste improvement functions in the food industry. It has the characteristics of low dosage, obvious effect, and safety and non-toxicity. It is an indispensable multifunctional food additive in modern food industry.

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