Top Quality Food Additive L-Alanine/L Alanine CAS 338-69-2

• Customization: Available
• CAS No.: 338-69-2
• Formula: C3h7no2
• Model NO.: py0906
• Color: White
• Appearance: Powder
• Grade: Food Grade
• MOQ: 1kg
• Package: Carton
• Shipping: FedEx
• Transport Package: 25kg/Drum
• Specification: 99%
• Trademark: puya
• Origin: China
• Production Capacity: 10ton/Year

Product Description

L Alanine CAS 338-69-2
Name of Product:Alanine
CAS No: 338-69-2
EC No.: 206-418-1
Formula: C3H7NO2
Appearance: White crystal or crystalline powder
Assay: 99%

Product Parameters

Test  Item	Specification
Appearance	White crystals or crystalline powder
Transmittance	≥ 98.0%
Assay	98.5% ~ 101.0%
Residue on ignition	≤ 0.1%
Chloride(Cl)	≤ 0.02%
Sulfate(SO4)	≤ 0.02%
Iron(Fe)	≤ 10ppm
Heavy metals	≤ 10ppm
Loss on drying	≤ 0.2%

Alanine is a small non-essential amino acid in humans, Alanine is one of the most widely used for protein construction and is involved in the metabolism of tryptophan and vitamin pyridoxine. Alanine is an important source of energy for muscles and central nervous system, strengthens the immune system, helps in the metabolism of sugars and organic acids, and displays a cholesterol-reducing effect in animals.

Function And Application
1. It is mainly used as nutritional supplement and flavoring in food processing industry. It can also be used in the medical industry.
2. It has a good freshness and can promote the effects of chemical flavorings;
3. It has a peculiar sweetness and can improve the taste of the artificial sweeteners, improve the sourness of organic acids and the flavor of vinegar;
4. Its sourness may help salt enter vegetables, improve the quality of salted or sauce-pickled vegetables, cut short the pickling duration and improve the flavor;
5. It can be used as a corrector or buffer in the composition of wine or soft beverage, can prevent bubble wine from ageing and can decrease the odor of yeast;
6. Its function of antioxidation can be used in food processing. For instance, it can be used in oils, yolk jam, purified foods, sauce-pickled foods, and bra -pickled foods. It can both protect them from oxidation and improve their flavor;
7. It can be used as a raw material for Vitamin B6 synthesis and material for the research on metabolism of amino acids by medical organisms or on a biochemical basis.