Glycyl-glycyl-glycine
Glycyl-glycyl-glycine can be used to regulate the flavor of food and mask off-flavors
Condiments and convenience foods
Application scenarios: soy sauce, condiment sauce, instant noodle soup base, chicken essence.
Function:
Enhanced umami flavor: Triglycine itself has a faint sweet and umami flavor. When combined with sodium glutamate (monosodium glutamate) (such as in a 1:5 ratio), it can produce a synergistic umami enhancement effect, increasing the intensity of umami by 20% to 30%. For instance, adding 0.2g/kg of monosodium glutamate to soy sauce can reduce the amount of monosodium glutamate by 30% and simultaneously enhance the rich flavor of the soy sauce.
Odor masking: Adding 0.3g/kg to aquatic seasonings with a strong fishy smell (such as fish sauce) can reduce the perception of odor by combining with fishy substances (such as trimethylamine).
Case: A certain brand of low-salt soy sauce, by adding triglycine, achieved a 20% reduction in salt content without a significant decline in umami flavor, and the taste became more mellow.
Functional foods and health products
Application scenarios: Sports nutrition drinks, liquid foods for the elderly, postoperative rehabilitation foods.
Function:
Flavor optimization: In high-protein nutritional powder, triglycine can mask the beany or bitter taste of some proteins. For example, a certain postoperative rehabilitation powder was added with 0.5g/kg of triglycine and combined with vanilla essence, which increased the acceptance of the product by 40%.
Rapid energy supply: Triglycine can be directly absorbed by the intestines and serves as a rapid energy supplement. Adding 0.1-0.2g/kg to sports drinks can help athletes relieve fatigue and accelerate recovery.
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