API intermediates DL - alanine Raw Powder

CAS:302-72-7

MF:C3H7NO2

MW:89.09

EINECS:206-126-4

Specification: 99% min DL - alanine Powder

Sample:DL - alanine Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

DL - alanine Powder Usage and Synthesis.

Enhance the flavouring effect of chemical seasonings For nucleic acid-based seasonings, adding about 3 to 5 times the amount can enhance the flavouring effect.Improve the taste of artificial sweetenersAdding 1% to 10% (generally about 1%) to artificial sweeteners can soften the sweetness and improve the aftertaste.

Improve the sour taste of organic acid by adding 1% to 5% of the amount of organic acid can improve the sour taste of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid and so on. Improve the flavour of vinegar when the amount of about 0.2%.

Improve the effect of pickling by adding 5% to 10% of the amount of salt, which can shorten the pickling time.

Improve the quality of alcoholic beverages by adding 0.1%～0.5% or 0.2%～1.5% to alcoholic beverages to mellow the taste of wine. It can also prevent the aging of foaming wine and reduce yeast odour.

Uses and functions of DL - alanine.

Nutritional supplements. Flavourings, including the following. Enhancement of the flavouring effect of chemical flavouringsFor nucleic acid-based flavourings, the addition of about 3 to 5 times the amount can enhance the flavouring effect. Improving the taste of artificial sweeteners Adding 1% to 10% (generally about 1%) to artificial

sweeteners softens the sweetness and improves the aftertaste.

Improve the sour taste of organic acid by adding 1% to 5% of the amount of organic acid can improve the sour taste of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid and so on. The dosage is about 0.2% when improving the flavour of vinegar.

Improve the effect of pickling by adding 5% to 10% of the amount of salt, which can shorten the pickling time.

Improve the quality of alcoholic beverages by adding 0.1%～0.5% or 0.2%～1.5% to alcoholic beverages to mellow the taste of wine. It can also prevent the aging of foaming wine and reduce yeast odour.

Preventing the oxidation of sleeves by adding 0.0l%～1.0% to oil or mayonnaise has the effect of preventing oxidation. Improves the flavour of dipping products Adding 0.2% to 0.3% to lees, soy sauce dipping foods, and rice bran pickled foods can improve their flavour. The dosage of synthetic sake flavouring is 0.01%～0.03%.GB2760-2001 stipulates that it is permitted to be used as food flavouring.

The product has a special sweetness, sweeter than sugar, 1.6 times of glycine, which is one of the sweetest amino acids. Alanine is a non-essential amino acid for human body, but it can be reversibly converted with pyruvic acid,

which is related to sugar metabolism, and is a very important substance in physiological process.It is mainly used as a food additive, which can be used alone or with monosodium glutamate, etc. to make compoundf lavourings, and its largest sales volume is the sweet compound flavouring agent. Individual application is mainly used as additives for pickling salted vegetables and sweet pickles.

In addition, it is also used as an additive for vinegar, soy sauce and fruit juice, with a general dosage of 0.1%-0.5%. Its main role is to improve the food flavour, taste, maintain the original colour, etc., also provides a source of sweetness.DL-alanine is also used as a pharmaceutical intermediate.

Characteristic of DL - alanine.

Colourless to white odourless needle-like crystals or crystalline powder. Sweet odour. Taste threshold 0.06%. Recrystallised from water-ethanol solution is rhombohedral crystal system, recrystallised from water is acicular crystals or crystalline powder. 5% aqueous solution Ph value 5.5-7.0. melts and decomposes at about 295~300°C.Chemical properties are stable. It can be transformed into L-lactic acid when encountering nitrous acid. Easily soluble in water (16.72g/100ml, 25℃).Slightly soluble in ethanol. No optical rotation.

Poduction Method of Bulk DL - alanine Powder.

Cyanohydrin is formed from acetaldehyde and hydrogen cyanide, and after removing the excess hydrogen cyanide in it, it is added into ammonia solution to produce aminocyanine. Add alkali hydrolysis to get the sodium salt of alanine,by ion exchange resin treatment to get DL-alanine.