Glycerol (also called glycerine or glycerin) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. 1. Used to make nitroglycerin, alkyd resin and epoxy resin. 2. In medicine, it is used to prepare various preparations, solvents, hygroscopic agents, antifreeze and sweeteners, and to prepare external ointments or suppositories. 3. In the coating industry, it is used to prepare various alkyd resins, polyester resins, glycidyl ethers and epoxy resins. 4. Used in the textile and printing and dyeing industries to prepare lubricants, moisture absorbents, fabric anti-shrinkage treatment agents, diffusing agents and penetrants. 5. In the food industry, it can be used as a sweetener, hygroscopic agent and solvent for tobacco agents. 6. It is widely used in papermaking, cosmetics, tanning, photography, printing, metal processing, electrical materials and rubber industries. 7. It is also used as fuel for automobiles and airplanes as well as antifreeze in oil fields. 8. Glycerin can be used as a plasticizer in the new ceramic industry.
Glycine (Aminoacetic Acid) Product Property White crystalline particles or powder, sweet taste. Relative density 1.1607, melting point 248 Soluble in water, slightly soluble in methanol, very difficult to dissolve in ethanol, almost insoluble in acetone or ether. Usage 1.Food Use Used as a flavoring agent, sweetener, nutritional supplements; Together with DL-alanine, citric acid, etc. used in alcohol-containing drinks; Used as a sour taste correction agent and buffer in Synthetic sake; Used as an additive in making pickles, sweet sauces, soy sauce, vinegar and juices to improve flavor and taste, as well as to keep original flavor and provide sweet source, etc; To extend the shelf-life of cream, cheese and margarine 3 to 4 times; Play a butter role in the taste of the common salt & vinegar by its amino group & carboxyl; Being used as the bitter-remover in the food fermentating, meat processing, formula of cold drink and saccharin sodium; Play a stabilizing role for Vitamin C in food processing; Have a certain inhibitory effect on the proliferation of Bacillus subtilis and E. coli, it also can be used in surimi products, peanuts butter and other preservatives by adding 1% to 2%; Glycine is an amphoteric ion with an amino group and a carboxyl group, so it has a strong buffering effect on salt and vinegar; Suggested to add the amount of salt products for 0.3% to 0.7%, acid products 0.05% to 0.5%. 2.Pharmaceutical Use For the drugs of medical microbial and biochemical amino acid metabolism; Used as raw material for chlortetracycline buffer, anti-Parkinson`s disease drug L-dopa, vitamin B6, threonine and other amino acids; Used as amino acid nutrition infusion; Used as cephalosporin raw materials, thiamphenicol intermediates, synthetic imidazole acetic acid intermediates; For muscular weakness and progressive care of large muscular dystrophy as adjuvant therapy; Used as the acid-making agent to cure neural hyperacidity and restrain gastric ulcer hyperacidity; For bladder irrigation during surgery. 3.Feed Additive and Nutritional Use Feed additives; mainly used in the fodder for livestock and poultry, especially pets to increase the amino acid additives and attractants; Used as a hydrolyzed protein additive and as a synergist for hydrolyzed proteins; Used a s sour taste correction agent and buffer in synthetic fine feed.
Glycerol is a colorless, viscous, hygroscopic, sweet-tasting trihydric alcohol. It is also called glycerin or glycerine, with the term glycerol being preferred as the pure chemical form and the term glycerin(e) being primarily used when the compound is used commercially in various grades.
