Glycine
Glycine, also known as aminoacetic acid, is a food-grade amino acid ingredient used by manufacturers for taste modulation, flavour balancing, sweetness rounding, bitterness masking, savoury-system support and selected technological functions. It has a mildly sweet taste profile and can help reduce harsh aftertaste, improve flavour continuity and support clean-tasting formulations when used at appropriate levels. This page is prepared as an industrial sourcing guide for grade selection, specification review, sensory validation, document collection and quotation requests.
Product identity
| Product | Glycine |
|---|---|
| Common names | Aminoacetic Acid, Glycocoll, Food Grade Glycine, Glycine Powder |
| Chemical class | Amino acid; simplest proteinogenic amino acid |
| Category | Flavour Enhancers & Taste Modifiers |
| Function | Flavour enhancer, taste modifier, sweetness modulator, bitterness masking ingredient, savoury-system support ingredient and selected technological additive depending on application |
| E / INS number | E640 where permitted and applicable |
| CAS / identity | 56-40-6 |
| Typical form | White crystalline powder, fine powder, granule or solution grade depending on supplier and application |
| Industrial buying focus | Assay, purity, particle size, solubility, pH, odour, taste, residual impurities, heavy metals, microbiology, origin, regulatory declarations, shelf life and batch traceability |
Application fit
Glycine is selected when a formulation needs controlled sweetness, aftertaste masking, taste smoothing, savoury balance or amino acid functionality. It should be validated through sensory trials because performance depends strongly on the complete flavour system.
- Seasonings, spice blends and savoury flavour systems
- Soups, bouillons, broths and ready-meal bases
- Sauces, dressings, marinades and condiments
- Snacks, coated nuts, savoury powders and instant noodles
- Meat analogues, plant-based foods and protein systems
- Beverage bases using high-intensity sweeteners where permitted
- Functional foods, amino acid blends and nutrition products
- Selected emulsifier or mono- and diglyceride stabilization systems where permitted
Technical purchasing notes
When reviewing Glycine, compare the supplier specification against the final food application, target flavour effect, permitted use level, label requirements, processing conditions and destination-market rules. For taste-modulation work, the most important purchase decision is not only assay; the buyer should also check odour, taste, particle size, solubility, residual impurities, sensory neutrality and lot-to-lot consistency.
Glycine has a mildly sweet profile and can be useful in formulas where manufacturers need to round sharp notes, reduce bitter edges, improve savoury continuity or soften the aftertaste of selected sweeteners. In savoury systems, it may be evaluated together with salt, yeast extract, hydrolyzed vegetable protein, MSG, nucleotides, organic acids, sugars, amino acids and process flavours. In beverages, its use should be checked carefully against local regulations and the finished beverage target level.
Specification parameters to compare
| Parameter | Why it matters industrially | What to request from supplier |
|---|---|---|
| Assay / purity | Assay determines active content, dosage accuracy, formulation cost and compliance with food-grade or pharmacopoeial-style expectations. | Lot-specific assay value, specification range, analytical method and reference standard. |
| Identification | Confirms that the supplied material matches Glycine / aminoacetic acid and not a blend, salt or non-food grade substitute. | Identity test, CAS reference, E640 declaration where applicable and COA confirmation. |
| Appearance | Colour, crystal form and visual cleanliness affect dry blending, customer acceptance and detection of contamination or degradation. | Appearance specification, sample photo if useful and visual inspection criteria. |
| Particle size | Particle size affects dissolution speed, dusting, segregation in powder blends, tablet uniformity, dosing accuracy and mixing performance. | Mesh size, particle size distribution, sieve analysis and dusting information. |
| Solubility | Important for beverages, brines, sauces, marinades, liquid seasonings, amino acid blends and rapid-dissolution systems. | Solubility statement, recommended dissolution method and clarity notes for liquid applications. |
| pH of solution | pH can influence taste, compatibility with acids, salts, sweeteners, preservatives, colours and proteins. | pH range at defined solution concentration and test method. |
| Loss on drying / moisture | Moisture influences flowability, caking risk, shelf life, blending uniformity and warehouse handling. | Moisture or loss-on-drying limit, typical value and packaging moisture-barrier details. |
| Residue on ignition / ash | Indicates inorganic residue and can reveal process impurities or mineral contamination. | Specification limit, method and COA value. |
| Chloride and sulfate | Residual salts may affect flavour, ionic strength, beverage clarity, customer specifications and purity classification. | Chloride and sulfate limits with analytical method. |
| Heavy metals and elemental impurities | Critical for food safety, export documentation, customer approvals and risk management. | Lead, arsenic, cadmium, mercury and other relevant impurity limits with COA results where available. |
| Related substances / residual impurities | Useful for differentiating food-grade, feed-grade, technical-grade and high-purity materials. | Related-substances statement, residual solvent statement where applicable and manufacturing process information if available. |
| Microbiological status | Important for dry blends, beverage bases, nutrition products and ready-to-eat applications. | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and microbiological specification where required. |
| Odour and taste | Because Glycine is used for taste modification, off-odour or off-taste can affect the finished formula even when chemical assay is acceptable. | Organoleptic specification, retain-sample policy and sensory comparison sample. |
| Batch traceability | Essential for supplier approval, audits, complaint handling, export documentation and recall systems. | Lot number, production date, expiry or retest date, origin, manufacturer name and packing list. |
Application guidance by industry
| Industry / application | Technical role | Key validation points |
|---|---|---|
| Seasonings and savoury powders | Supports taste rounding, savoury depth, mild sweetness, salt perception balance and reduction of harsh bitter or metallic notes. | Salt level, MSG or yeast extract level, nucleotide system, spice profile, aftertaste, powder flow, particle size compatibility and label declaration. |
| Soups, bouillons and ready meals | Helps smooth savoury systems and balance sweetness, bitterness, acidity and umami in dehydrated or liquid bases. | Thermal process, pH, salt content, protein interaction, flavour release, reconstitution behaviour and shelf-life taste stability. |
| Sauces, marinades and condiments | Can help round acid sharpness, sweet-sour balance and savoury continuity in complex flavour systems. | pH, vinegar or acid profile, salt level, sugar level, preservative system, heat treatment and final sensory panel results. |
| Snacks and coated products | Used in dry seasoning systems to improve taste impact, reduce harshness and support more rounded flavour delivery. | Seasoning adhesion, oil content, salt perception, powder segregation, particle size, coating uniformity and consumer aftertaste. |
| Meat alternatives and plant-based foods | Can support savoury balance and reduce beany, bitter, astringent or protein-derived off-notes in selected systems. | Protein source, pH, cooking process, flavour masking system, salt level, fat system, texture and residual aftertaste. |
| Beverage bases and sweetener systems | May be evaluated for masking selected sweetener aftertastes and supporting sweetness profile where regulations permit. | Sweetener type, finished-beverage dosage, pH, heat treatment, clarity, flavour release, aftertaste and local regulatory limit. |
| Functional foods and amino acid blends | Can be included as an amino acid ingredient and taste-balancing component in selected nutrition or wellness formulations. | Nutrition label, amino acid profile, dosage, taste, solubility, claim restrictions, regulatory category and customer approval. |
| Mono- and diglyceride systems | In selected markets, Glycine may be used as a stabilizer in mono- and diglycerides prepared by glycerolysis of edible fats or oils. | Regulatory permission, use level, emulsifier specification, fat/oil source, processing conditions and final additive documentation. |
Processing and formulation considerations
- Define the technical objective. Confirm whether Glycine is needed for bitterness masking, sweetness rounding, savoury depth, salt-perception support, amino acid fortification or another specific technological purpose.
- Check permitted use before trials. Regulatory acceptance, maximum level and labelling can vary by country and food category. Confirm destination-market status before commercial formulation work.
- Control dosage carefully. Low levels may improve balance, while excessive levels can make the product too sweet, amino-acid-like or unbalanced. Use sensory panels to define the optimum range.
- Pre-blend for dry systems. In seasonings, soups and powder blends, match particle size with salt, sugar, acids, MSG, hydrolyzed proteins and carriers to reduce segregation and ensure uniform taste delivery.
- Dissolve completely in liquid systems. For beverages, sauces, brines and marinades, confirm dissolution speed, clarity, pH shift, interaction with sweeteners, preservatives and acids, and final sensory profile.
- Validate thermal and storage stability. Check taste impact after pasteurization, retort, hot fill, drying, baking or long ambient storage because flavour balance can shift over time.
- Compare against alternatives. Evaluate Glycine against or alongside salt, sugars, organic acids, yeast extract, MSG, nucleotides, amino acid blends, hydrolyzed vegetable proteins and flavour maskers.
For R&D teams
Run sensory trials at multiple inclusion levels in the real formula, not only in water. Compare sweetness, bitterness, aftertaste, salt perception, umami continuity, acidity balance, flavour release and shelf-life taste stability.
For QA teams
Build an approval file covering identity, assay, E640 status where applicable, CAS number, food-grade declaration, COA format, microbiological limits, heavy metals, residual impurities, allergens, GMO status and traceability.
For procurement teams
Compare offers by purity grade, assay, particle size, origin, packaging, minimum order quantity, lead time, shelf life, pallet configuration, documentation quality and supplier continuity.
For production teams
Confirm powder handling, dust control, batching accuracy, dissolution time, addition point, pre-blending method, liquid-mixing sequence, cleaning procedure and warehouse conditions before scale-up.
Quality-control and incoming inspection
A practical incoming inspection plan for Glycine should include document review, packaging inspection, lot number verification, appearance check, odour check, assay confirmation where required, particle-size review and solubility verification. For sensory-critical applications, maintain a retained reference sample and compare each new lot against an approved benchmark.
- Visual check: confirm white crystalline appearance, absence of foreign matter, caking, moisture damage and packaging defects.
- Identity check: verify the COA identity result and match the material against the approved specification.
- Assay check: confirm active content where internal quality systems or customer specifications require it.
- Solubility check: test dissolution speed and clarity in the intended liquid system or standard internal method.
- Sensory check: evaluate odour and taste in the finished product or a defined model system.
- Microbiology check: verify supplier COA against internal limits for dry blends, nutrition products and ready-to-use applications.
Recommended documentation package
A complete industrial sourcing file for Glycine should support supplier approval, import clearance, customer documentation, regulatory review and batch release.
- Product specification or technical data sheet
- Certificate of analysis for offered batch or representative lot
- Food-grade declaration
- E640 regulatory statement where applicable
- CAS 56-40-6 identity confirmation
- Assay and purity declaration
- Particle-size or mesh information
- Solubility and pH data
- Heavy metals and elemental impurity statement
- Related-substances or residual-impurity statement where available
- Residual solvent statement where applicable
- Microbiological specification
- Safety data sheet where applicable
- Allergen declaration
- GMO statement
- Halal certificate where required
- Kosher certificate where required
- Vegan or vegetarian statement when needed
- Origin and manufacturer statement
- Shelf-life and storage recommendation
- Label draft and packaging details
- Pallet configuration and net/gross weight
- Country-of-origin and export documentation
Storage, handling and packaging
Glycine should be stored in original sealed packaging in a clean, dry and well-ventilated warehouse. Protect the product from moisture, condensation, dust, pests, strong odour sources and unnecessary heat exposure. Because Glycine is commonly used in taste-sensitive applications, odour control and packaging integrity are important for maintaining sensory quality.
Typical packaging may include PE-lined paper bags, cartons, fibre drums, small pails, sachets or palletized export units depending on grade and supplier. For industrial shipments, buyers should confirm bag weight, inner liner, pallet dimensions, container loading quantity, batch coding, shelf life at dispatch and whether special origin or import documents are required for the destination country.
How to request this product
Send the product name, target grade, application, reference specification, quantity, destination country, packaging preference, delivery term, expected shipment date and required documents. If you already purchase Glycine, attach your current specification, certificate of analysis, label or sample photos so supplier options can be compared more accurately.
Recommended inquiry details
- Product identity: Glycine, Aminoacetic Acid, E640 or the exact name used in your formula.
- Application: seasoning, soup, sauce, snack, beverage base, sweetener system, meat analogue, nutrition product or emulsifier stabilization system.
- Required grade: food grade, high-purity grade, fine powder, granular grade, low-microbiology grade or customer-specified grade.
- Specification target: assay, purity, particle size, solubility, pH, loss on drying, heavy metals, microbiology, odour, taste and any customer-specific limits.
- Quantity: laboratory sample, pilot order, monthly demand, annual contract or container volume.
- Destination: country, port, Incoterms, required import documents and delivery schedule.
- Compliance needs: E640 declaration, halal, kosher, allergen, GMO, vegan, origin, contaminant, microbiology or customer-specific declarations.
Useful answers
What is Glycine used for in food manufacturing?
Glycine is used as a taste modifier, flavour enhancer, sweetness modulator, bitterness masking ingredient and savoury-system support ingredient. It can help round taste, soften harsh notes, support savoury depth and improve aftertaste in selected food and beverage applications.
Is Glycine the same as aminoacetic acid?
Yes. Glycine is also known as aminoacetic acid. For food manufacturing, buyers should confirm food-grade status, CAS 56-40-6 identity, E640 declaration where applicable, assay, purity and destination-market regulatory suitability.
Does Glycine taste sweet?
Glycine has a mild sweetness and can influence sweetness perception, bitterness masking and taste rounding. The final effect depends on dosage, pH, salt level, sweetener system, flavour profile and processing conditions.
Can Glycine be used in beverages?
Glycine may be evaluated in selected beverage or beverage-base systems where local regulations permit it. Buyers should confirm the permitted food category, maximum use level, label declaration and final sensory effect before launch.
Which specification parameters are most important?
Key parameters include assay, identification, appearance, particle size, solubility, pH, loss on drying, residue on ignition, chloride, sulfate, heavy metals, related substances, microbial status, odour, taste, shelf life and batch traceability.
Can Global Food Additives source Glycine?
Global Food Additives can review sourcing options for Glycine according to target specification, purity grade, application, quantity, destination country, packaging preference, shipment schedule and documentation requirements.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, food-grade declaration, E640 statement where applicable, safety data sheet where applicable, origin statement, allergen declaration, GMO statement, halal or kosher certificates when required, heavy metals data, microbiological specification, shelf-life information, label details and packing list.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, exact grade, food category, maximum use level, label requirements and buyer responsibility. The final manufacturer should confirm compliance before commercial production.
What information should I send for a quotation?
Send the product name, grade, target purity, application, reference specification, quantity, destination country, packaging preference, Incoterms, expected shipment date and required documents. Sharing an existing COA or supplier specification helps compare alternatives faster.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from [email protected].
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