Identification

Nameglycine
IUPAC2-aminoacetic acid
CAS Number56-40-6
EINECS200-272-2
FDA UNIITE7660XO1C
Molecular FormulaC2 H5 N O2
Molecular Weight75.06725000
MDL NumberMFCD00008131
Nikkaji NumberJ1.163K
Beilstein0635782
CoE Number11771
XlogP3-3.20 (est)

Regulatory

JECFA Food Flavoring1421 glycine
DG SANTE Food Flavourings17.034 glycine
DG SANTE Food Additivesglycine
FEMA Number3287
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)56-40-6 ; GLYCINE
FDA RegulationFDA PART 170 -- FOOD ADDITIVES

Physical Properties

Appearance white crystalline powder (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed Yes
Melting Point 240.00 to 245.00 °C. @ 760.00 mm Hg
Boiling Point 240.94 °C. @ 760.00 mm Hg (est)
Vapor Pressure 0.012000 mmHg @ 25.00 °C. (est)
Flash Point 211.00 °F. TCC ( 99.50 °C. ) (est)
logP (o/w) -0.928 (est)
Soluble in water, 6.256e+005 mg/L @ 25 °C (est)
Insoluble in alcohol

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesantistatic agents

Organoleptic Properties

Odor Strength none
Odor Description at 100.00 %.
Taste Description sweet

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 7930 mg/kg
Dermal Toxicitysubcutaneous-rat LD50 5200 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryspecial dietary and nutritional additives, acidity regulators
Recommendation for glycine usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)135.00 (μg/capita/day)
baked goods50.00000
beverages(nonalcoholic)250.00000
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes150.00000
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies150.00000
hard candy25.00000
imitation dairy50.00000
instant coffee / tea150.00000
jams / jellies50.00000
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy25.00000
soups150.00000
sugar substitutes-
sweet sauces-

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Potential Uses

antistatic agents buffering agents hair conditioning skin conditioning

Natural Occurrence

almond seed apple plant apricot fruit artichoke jerusalem artichoke tuber asparagus shoot avocado fruit banana fruit basil leaf basil seed basswood fruit bean adzuki bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean green bean seed bean lima bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit borage leaf brazil nut breadfruit seed broadbean seed broccoli asparagus broccoli leaf buckwheat seed burdock root butternut seed cabbage leaf cacao bean caraway seed carob bean seed carrot root cashew nut cassava root cayenne fruit celery plant chayote fruit cherry sour cherry fruit chestnut sweet chestnut seed chickpea seed chive leaf coconut endosperm coconut leaf coconut seed coriander fruit coriander seed corn seed cucumber fruit date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit flax seed garlic bulb garlic leaf ginger root ginger shoot ginger tuber ginkgo biloba seed goosefoot leaf grape fruit guava fruit guava strawberry guava fruit lentil sprout lettuce lamb's lettuce leaf lettuce leaf lotus indian lotus rhizome lotus indian lotus seed lupin white lupin seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot melon bitter melon seed moringa shoot mushroom shiitake mushroom fruit PMC mustard white mustard seed oat seed okra fruit onion bulb orange fruit papaya fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut nut pear fruit pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish root rice plant rosemary leaf rye seed saffron bulb sage plant sesame seed silk PMC solanum lycopersicum sorrel west african sorrel leaf soybean seed spearmint leaf spinach indian spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit star fruit fruit strawberry guava fruit sunflower seed taro root tarragon leaf tarragon root tea leaf thyme plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb watermelon fruit wheat seed yam mountain yam root zingiber officinale root oil china @ 0.97% Data

Synonyms

acetic acid, amino- acide aminoacetique aciport amino-acetic acid amino-aceticacid aminoacetic acid 2- aminoacetic acid aminoazijnzuur aminoessigsaeure aminoethanoic acid amitone corilin glicoamin glycine USP glycoamin glycocoll glycolixir glykokoll glyzin gyn-hydralin hgly leimzucker padil Info: Glycine PubMed: Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry. PubMed: Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction. PubMed: Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking. PubMed: Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems. PubMed: Effect of physicochemical parameters on enzymatic biodecaffeination during tea fermentation. PubMed: Molecular sequence variations of the lipoxygenase-2 gene in soybean. PubMed: Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids. PubMed: Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect. PubMed: Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose. PubMed: Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying. PubMed: Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle. PubMed: Porcine CSRP3: polymorphism and association analyses with meat quality traits and comparative analyses with CSRP1 and CSRP2. PubMed: Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves. PubMed: The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula. PubMed: Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food. PubMed: Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature. PubMed: NMDA receptor in conditioned flavor-taste preference learning: blockade by MK-801 and enhancement by D-cycloserine. PubMed: Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia. PubMed: Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. PubMed: Thermal degradation studies of food melanoidins. PubMed: Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research. PubMed: Amino acid catabolism and generation of volatiles by lactic acid bacteria. PubMed: Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids. PubMed: Thermal degradation studies of glucose/glycine melanoidins. PubMed: Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. PubMed: Volatile flavor components in red fermented soybean (Glycine max) curds. PubMed: Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality. PubMed: Portal hyperglutamatemia after dietary supplementation with monosodium glutamate in pigs. PubMed: Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse. PubMed: Effects of high pressure treatment on the flavour-related components in meat. PubMed: Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate. PubMed: Taste-active components in some foods: a review of Japanese research. PubMed: Reactions of n-hexanal with glycine in model systems.