DL-Alanine

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• Processed Meats & Seafood: Added to minced meat products (e.g., meatballs, fish balls) and surimi products (e.g., crab sticks) to enhance water retention and tenderness. It binds to muscle proteins, reducing moisture loss during heating and preventing the product from becoming dry or tough. Typical addition levels range from 0.2%–0.5%.
• Bakery Products: Used in bread, cakes, and pastries to improve dough elasticity and extend the softness of finished products. It interacts with gluten proteins to form a more flexible network, making bread less prone to staling.
• Dairy Products: Added to yogurt, cheese, and cream cheese to adjust texture—for example, making yogurt smoother and reducing the formation of coarse curds in cheese production.

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