Glycyl-glycyl-glycine
The safety guarantee of Glycyl-glycyl-glycine in food processing
Chemical stability: Triglycine has a stable structure under conventional food processing conditions (such as pH 4.0-8.0 and high-temperature sterilization at a temperature of ≤121℃), and is not prone to decomposition to produce harmful substances. Even during the high-temperature processing of baked goods (180-220℃), the decomposition products are mainly non-toxic substances such as glycine and ammonia, posing no risk of causing cancer or mutagenicity.
Compatibility with other ingredients: Triglycine is neutral (isoelectric point pI≈5.6), and has no adverse reactions with common food ingredients such as proteins, fats, sugars, and minerals. For example, when compounded with salt and phosphate in meat products, it will not affect their flavor or cause sedimentation. Even when added to acidic beverages (such as fruit juice with a pH of 3.5-4.5), it will not cause structural damage due to acid-base reactions.
Metabolic pathway safety: Triglycine can be rapidly hydrolyzed into glycine by peptidase in the human body, and glycine is a non-essential amino acid for the human body. The daily intake from a normal diet (such as meat and beans) is approximately 2-3g. The dosage of triglycine added to food (usually ≤0.5g/kg) is much lower than the daily metabolic capacity of the human body and will not lead to excessive accumulation of glycine. Studies show that even if foods containing triglycine are consumed for a long time, the concentration of glycine in the blood still remains within the normal physiological range (200-400μmol/L).
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