E369 - Alanin

Origin

Alanine is a non-essential amino acid, meaning it can be synthesized by the human body and does not need to be obtained directly from the diet. It is one of the most abundant amino acids in proteins. Industrially, alanine can be produced through various chemical and biotechnological processes, including fermentation and enzymatic conversion. It can also be extracted from protein hydrolysates. The L-alanine isomer is the biologically active form.

Usage

In the food industry, alanine is used as a flavor enhancer and as a component of nutrient supplements. It can contribute to the overall taste profile of food products, providing a slightly sweet taste. Alanine is also used in animal feed and pharmaceutical applications. It is sometimes added to sports drinks and nutritional supplements to aid in muscle recovery and energy production. Due to its role in glucose metabolism, it can be used in products designed for individuals with specific dietary needs.

Side Effects

Alanine is generally considered safe for consumption. As a naturally occurring amino acid, it is readily metabolized by the body. No significant adverse effects have been reported with normal dietary intake. However, excessive consumption of amino acid supplements, including alanine, may potentially disrupt amino acid balance in the body. Individuals with specific metabolic disorders, such as phenylketonuria (PKU), should consult with a healthcare professional before consuming large amounts of amino acid supplements. There is no established ADI (Acceptable Daily Intake) for alanine, as it is a naturally occurring component of the diet.

Regulatory Status

Alanine is generally recognized as safe (GRAS) by regulatory agencies like the FDA when used in accordance with good manufacturing practices. It is permitted for use as a food additive and dietary supplement in many countries. Regulations regarding its use may vary depending on the specific application and the country. In the European Union, alanine is permitted as a food additive, although it does not have a specific E-number assigned to it. E369 is not an official E-number. The use of alanine is typically governed by general food safety regulations and labeling requirements.