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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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DL-Alanine |
DL-Alanine can interact with proteins and starches in food, modifying their structure to improve texture and stability—especially in processe... |
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L-Methionine |
Dietary Sources and Applications of L-Methionine Dietary Sources: Rich in animal-derived foods such as meat (beef, pork), fish, eggs, and dairy pro... |
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L-Threonine |
Physical Properties in Biological Systems of L-ThreonineHydrophilicity: The hydroxyl group and ionizable groups make L-threonine hydrophilic, so it... |
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L-leucine |
L - leucine has several notable performance characteristics related to its physical and chemical properties, as well as its role in biological syst... |
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DL-Alanine |
DL-Alanine is an α-amino acid that participates in human energy metabolism (via the glucose-alanine cycle, which helps remove excess ammonia ... |
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