E640 — модификатор вкуса и аромата: глицин и его соли натрия, glycine and its sodium salt (Е640)

Glysine is an amino acid. Commercially it can be manufactured two different ways: by treating chloroacetic acid with ammonia, or by the Strecker amino acid synthesis. It produces a free flowing crystalline powder that is slightly soluble in water, and is used as a sweetener, flavour enhancer, and a buffering agent in food.

Flavour modifier. Glycine is a natural amino acid, a building block of protein. It is a nutrient, mainly for yeast in bread. Also used as a bread enhancer. Genetically coded amino acid used in dietary supplements. Can be mildly toxic if ingested. Glycine is produced mainly from gelatin, which is derived from animal bones. It is therefore not suitable for vegans, vegetarians and, as long as the origin is not known, not for Jews, Muslims and Hindus. Only the producer can provide the origin of the product.

Common Uses

Used in antacid, analgesics, cough syrups, pills, protein drinks, dietary supplements, and as a sweetener in bakery products.



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