Glycyl-glycyl-glycine Partners, long-term cooperation

Glycyl-glycyl-glycine helps improve the texture and stability of food
Meat product processing
Application scenarios: ham sausages, sausages, braised meat products, meatballs.
Function:
Water retention and tenderness improvement: The hydrophilic groups (amino and carboxyl groups) of triglycine can bind to actin in meat, increasing the water retention rate. For instance, adding 0.3-0.5g/kg to sausages can reduce the cooking loss rate of the product from 15% to below 10%, while also reducing fat extraction.
Antioxidant synergistic effect: When combined with vitamin E (0.2g/kg triglycine + 0.1g/kg vitamin E), it can inhibit lipid oxidation in meat products and extend their shelf life (for example, the acid value increase rate of cured meat is reduced by 30%).
Case: A certain brand of frozen meatballs has solved the problem of meat hardening during the freezing and thawing process by adding triglycine, significantly improving the elasticity and juiciness of the product.
Beverages and jelly foods
Application scenarios: Protein drinks (such as soy milk, walnut milk), fruit juice drinks, jelly, pudding.
Function:
Anti-sedimentation effect: In protein beverages, triglycine can act as a colloid protectant, preventing protein particle aggregation through charge repulsion and steric hindrance effects. For instance, adding 0.1-0.15g/kg to soy milk can ensure that the product remains uniform even after being stored for three months without any stratification.
Taste improvement: Adding 0.05-0.1g/kg to the jelly can increase the viscosity and smoothness of the system, avoiding the "hard and crispy" texture of traditional jelly.
Case: A certain brand of compound fruit juice drink contained pulp particles that were prone to sedimentation. After adding triglycine, the amount of sedimentation was reduced by more than 50%, and the taste became smoother.

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