Glycine, E640, CAS No.56-40-6, a nonessential amino acid, manufacturing process via chemical synthesis from formaldehyde or monochloroacetic acid and ammonia. Glycine is used in Soy sauce/Vinegar/Cooking wine/Vegetables pickled in soy sauce/Noodles/Hamburg/ Fish and Vegetable product as flavoring and nutrient supplement.

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Glycine food grade Specification
ITEM STANDARD
Apperance White Crystals crystalline powder
Identification Positive
Assay( C2H5NO2) % ( on dried matter) 98.5-101.5
pH Value(5g/100ml in water) 5.6-6.6
Heavy Metals(As Pb) % 0.001
Loss on drying % 0.2
Residue on ignition(as sulphated ash) % 0.1
Chloride(As Cl) % 0.02
Sulphate(As SO4) % 0.0065
Ammonium(As NH4) % 0.01
Arsenic( As As) % 0.0001
Lead ( As Pb) % 0.0005
Glycine tech grade Specification
ITEM STANDARD
Apperance White Crystals crystalline powder
Assay( C2H5NO2) % ( on dried matter) 98.5
pH Value(5g/100ml in water) 5.5-7.0
Iron(FE) % 0.03
Loss on drying % 0.3
Residue on ignition % 0.1