DL-Alanine

• 

• It lowers the water activity (aᵥ) of food slightly when added in appropriate amounts, creating an environment less favorable for the growth of spoilage bacteria (e.g.,Bacillusspp. in baked goods).
• It stabilizes sensitive nutrients (e.g., vitamins, unsaturated fatty acids) by chelating trace metal ions (e.g., iron, copper) that accelerate oxidation, reducing lipid peroxidation and nutrient degradation in foods like vegetable oils or fortified cereals.

• Baked Goods: Added to bread and pastries to slow staling and inhibit mold growth, extending shelf life by 2–3 days.
• Fatty Foods: Used in fried snacks (e.g., potato chips) or nut butters to delay rancidity, maintaining freshness for a longer period.

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