甘氨酸

Origin

Glycine (E640) is a non-essential amino acid, meaning the human body can synthesize it. It is the simplest amino acid, with a single hydrogen atom as its side chain. It can be produced synthetically or extracted from protein hydrolysates. The sodium salt of glycine is also used as a flavor enhancer.

Usage

Glycine and its sodium salt are used as flavor enhancers in a variety of food products. Glycine contributes a sweet taste and can mask bitter or metallic aftertastes. It is often used in processed foods, beverages, and animal feed. It also functions as a buffering agent and stabilizer. Typical applications include its use in protein drinks, confectionary, and seasonings. It is also used in pharmaceutical applications.

Side Effects

Glycine is generally recognized as safe (GRAS) by regulatory bodies like the FDA. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for glycine, indicating its low toxicity. However, excessive consumption of glycine may lead to mild gastrointestinal discomfort in some individuals. There is no evidence to suggest that glycine is carcinogenic or teratogenic. High doses may interfere with the absorption of other amino acids, but this is unlikely to occur at levels typically used in food.

Regulatory Status

Glycine (E640) is permitted for use as a food additive in many countries, including the United States and the European Union. In the EU, it is listed as a permitted food additive with specific conditions of use. The FDA considers glycine as GRAS (Generally Recognized as Safe) when used in accordance with good manufacturing practices.