Alanine amino acids (DL bodies) that combines umami and sweetness-Alanine (DL body)

Alanine amino acids (DL bodies) that combines umami and sweetness
Musashino Chemical Laboratory, Ltd

About This Product

■ Characteristics
-Alanin is an amino acid that has a combination of umami and sweetness, and is rich in food and is one of the ingredients that determine the taste of food.
・ It has a synergistic effect with other seasonings and improves the taste of food.
・ It has a chelated effect, helps kelp's enemy doors softening and preventing food from oxidation.
-The brown reaction peculiar to amino acids is lower than other amino acids.
・ It has a function as a masking agent that reduces excessive acidity, salty taste, bitterness, etc.
・ In recent years, recognition as amino acids used to promote sugar new and fat metabolism in living bodies has increased, and in the sports neutrition field has been highly evaluated from the viewpoint of recovery from fatigue recovery.

■ Main use
・ Food: Agricultural products (pickles, etc.), kelp (salted kelp, etc.), fish sauce, fisheries processed products (salted squid, etc.), fishery -made products (kamaboko, etc.), livestock processed products (ham, etc.), seasoning (such as hams). Tsuyu, sauce, etc.), snacks, beverages
・ Pharmaceuticals and health foods: Pharmaceuticals synthetic ingredients
・ Cosmetics: Cosmetics raw materials
・ Industrial: Plating chemicals, feed

■ Use as a umami seasoning
・ One of the oldest uses of Alanine is adding to synthetic sake. As a result, it had the same richness and round taste as sake.
・ Currently, it is widely used for pickles, soup, sauce, soy sauce, miso, soup, soup, delicacy, tsukudani, chikuwa, kamaboko, etc., and has a umami and rich taste.

■ Use for sweeteners
-Alanin is elegant and refreshing, and has a stronger sweetness than sugar.
・ It has been used for improving the taste quality of artificial sweeteners such as saccharin for a long time, but recently, the combination of high -sweetness sweeteners such as aspartas, assessurfam potassium, and scraps, and the ratio of Alanine has been changed in various ways. It has been known that the sweetener that is suitable for the target food can be prepared.

■ Effect to bring out the taste of flavor (masking agent)
・ Salt -becoming effect: relieves the strength of salty and enhances the taste.
・ Vinegar -becoming effect: Make the acidity mild without greatly changing the pH.
・ Other effects: Relieves bitterness, astringency, and eg flavor (masking effect).

■ Display examples in food
・ When used for the purpose of seasoning: Seasoning (amino acid)
・ When used for other purposes: Alanine

Model
There are 1 models for this product.

Product
Alanine amino acids (DL bodies) that combines umami and sweetness

Handling Company
Musashino Chemical Laboratory, Ltd

*Please note that we may not be able to accommodate sample requests.

1 Models of Alanine amino acids (DL bodies) that combines umami and sweetness

Product Image	Part Number	Price (excluding tax)	CAS number	Character	Chemical formula	Chemical name / IUPAC name	Confirmation test	Drying weight loss	Equivalent	Melting point	Molecular weight	PH	Packaging units / loads	Purification Test (1) Molten (1 + 10)	Purification Test (2) chloride	Purification Test (3) Lead	Purification Test (4) Arsen	Strong heat	alias	certification	content	solubility
	Alanine (DL body)	Available upon quote	302-72-7	White crystalline powder	Ch3ch (NH2) cooh	DL-Alanine	When comparing the infrared absorption spectrum of this product with the reference spectrum, the same wave number is observed.	0.30 % or less	pi = 6.00 (pkcooh = 2.34, pknh2 = 9.69)	264 ~ 296 ° C (decomposition)	89.1	5.5 ~ 7.0	1kg × 20 cardboard box (interior polyethylene), 10kg paper bag (interior polyethylene), 20kg paper bag (interior polyethylene), 50kg fiber drum, 500kg frecon back	Colorless clear	0.021 % or less	2μg/g or less	2.0 μg/g or less	0.20 % or less	DL-2-amino properic acid	Halal authentication, acquired Kosha certification	98.5 ~ 102.0 % or less	16.7g/100ml (25 ° C, water)