L-alanine, an excellent transportation tool for improving the nutritional value of food and nitrogen in blood in the body

L-alanine is a non-essential amino acid in the human body. Glycine amino group is transferred to pyruvate in the body. During the glucose-alanine cycle, low blood ammonia levels are maintained. Alanine is an excellent vehicle for nitrogen in the blood. It is another effective sugar-producing amino acid.

L-alanine is used as a food additive, feed, and pharmaceutical intermediate. Its role in these products is:

(1) It can improve the nutritional value of foods. In various foods and beverages, such as: bread, sorbet, fruit tea, dairy products, carbonated drinks, sorbet, etc. Adding 0.1 to 1% of alanine can significantly improve the protein utilization rate in food and beverages, and because alanine can be directly absorbed by cells, it can quickly recover from fatigue and invigorate spirit after drinking.

(2) To improve the taste of artificial sweeteners (sodium saccharin, stevioside, cyclamate, etc.), which can increase the sweetness and reduce the dosage. Adding 1 to 10% of alanine to the compound sweetener can increase the sweetness and relax the sweetness of artificial sweeteners, just like natural sweeteners, and make the aftertaste lasting. It is one of the raw materials for the synthesis of high-sweetness alitame (Alitame, L-aspartyl, D-alaninamide, which is 600 times sweeter than sucrose).

(3) Improve the acidity of organic acids. Adding 1-5% of the amount of organic acids can improve the acidity of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid, etc., and make the mixed acidity closer to the natural taste.

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

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

(6) Adding 1-3% L-alanine to the mayonnaise can prevent oxidation.

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