L-Alanine Raw Materials powder L-Alanine

CAS:56-41-7

MF:C3H7NO2

MW:89.09

EINECS:200-273-8

Specification: 99% min L-Alanine powder

Sample:L-Alanine powder

Packaging:1kg/bag, 25kg/drum

From:Henrikang

Appearance:white

Shelf Life: 2 Years

Test Method: HPLC

L-Alanine powder Usage and Synthesis.

(1) Can improve the nutritional value of food, in all kinds of food and beverages, such as: bread, sorbet, fruit tea, dairy products, carbonated beverages, sorbet, etc. Adding 0.1-1% alanine can significantly improve the protein utilization rate in food and beverages, and because alanine can be directly absorbed by cells, it can quickly restore fatigue and cheer up after drinking.

(2) Improve the taste of artificial sweeteners (saccharin sodium, lensin, cyclamate, etc.), which can increase the sweetness and reduce the amount. Adding 1-10% alanine to the compound sweetener can improve the sweetness and ease the sweetness of the artificial sweetener, just like the natural sweetener, so that the aftertaste is lasting. It is one of the raw materials for the synthesis of high-sweetness Alitame (L-aspartyl - alanamide, 600 times sweeter than sucrose).

(3) Improve the sour taste of organic acids. Adding 1-5% of organic acids to the mixture can improve the sour taste such as glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid, etc., so that the mixed sour taste is closer to the natural taste.

(4) The effect on pickled products. Adding 5-10% of the amount of salt can taste early and shorten the curing time.

(5) After adding L-alanine to alcoholic beverages, it can make the taste mellow, and can prevent the aging of beer and sparkling wine, reduce the yeast odor, and the addition amount is generally 1-3%. (6) Adding 1-3% L-alanine to mayonnaise can prevent oxidation.

(7) Adding 2-3% to soybean meal products (such as soy sauce, etc.) can improve the taste.

Uses of L-Alanine powder.

This product is a raw material for the manufacture of vitamin B6, synthesis of calcium pantothenate and other organic compounds. It can enhance the seasoning effect of chemical flavoring, improve the taste of sweetener and organic acid, improve the quality of alcoholic beverages, prevent oil oxidation and improve the flavor of impregnated food. It can also be used as a biochemical reagent for biochemical and microbial research.

A nutritional supplement. It is a non-essential amino acid, which is the most abundant amino acid in the blood and has important physiological effects. Flavor enhancer. It is used for unfermented products, synthetic sake, compound sweet ingredients, etc., and has obvious synergistic effect, and the dosage is generally 0.01% ~ 0.03%. The heating reaction with sugar (aminomonocarbonyl reaction) can produce special flavor substances.

Pharmacological action of L-Alanine powder.

Product method of Bulk L-Alanine powder.

1. The chlorination and ammonification of propionic acid is made from propionic acid as raw material, and in the presence of 105℃ and 3% red phosphorus catalyst, liquid chlorine is added for chlorination to produce 2-chloro-propionic acid, and then into ammonia water solution, with Ulotopine as catalyst for ammonification at 60℃, that is, 2-amino-propionic acid is produced. Finally, the reactants were sent to methanol solution for crystallization, centrifugation and drying to obtain α-alanine.

2. α-bromopropionic acid chlorination method mixed α-bromopropionic acid, ammonia and ammonium bicarbonate for reflux for 7h, then evaporated to dry, then soaked in ethanol to wash the ammonium bromide, filtered out the crystallization, then decolorized and filtered, added ethanol to crystallize, filtered and dried the finished product.

3. Cyanohydrin reaction of acetaldehyde with hydrocyanic acid to produce cyanohydrin, and then react with ammonia to get aminonitrile; Then, under alkaline conditions, sodium aminopropionate is hydrolyzed and α-alanine is obtained by ion exchange.