Aminoacetic Acid (Glycine)

Molecular formula: H2NCH2COOH 
Molecular weight:75.07
Property: White crystal powder, sweet, easily soluble in in water, slightly soluble in methanol, but not in acetone and ether. Its melting point is between 23-236 (decomposition).

Uses of food grade glycine:

(1) Used as a flavoring or sweetener, in combination with DL-Alannine or Citric, it can be used in Alcoholic beverage, used as a acid corrector or buffer for the composition of wine and soft beverage, used as an additive for the making of sauce, vinegar, fruit juice, salted vegetables and sweet jams in order to improve the flavor and taste of food, to retain its original color and to provide a source of sweet.
(2) Used as an antiseptic agent for fish flakes and peanut jams.
(3) Can play a buffering role in the taste of edible salt and vinegar.
(4) Used as an inductor in feed additives.
(5) Used in food processing, brewing process, meat processing and soft beverage formulas as well as in Saccharin Sodium in order to remove bitterness.
(6) Used as a stabilizer for cream, cheese, margarine, fast cooked noodles or convenient noodles, wheat flour and pig lard. 
(7) Used in stabilizing Vitamin C in food processing. 
(8) 10% composition in monosodium glutamate is glycine.
(9) Can be used as preservative.

Use of medical grade glycine:
(1) Used in the research on the metabolism of amino acids by medical organisms or on a biochemical basis.
(2) Used as a buffer for aurcomycin, as a raw material for making L-dopa for treating Parkinson's disease, Vitamin B6, and other amino acids as Threonine
(3) Mainly used in Amino Acid injection solution as nutritional infusion.
(4) Used as the raw material for cephslosporins, the intermediate for Thiamphenicol and etc.
(5) Used as cosmetics material.