What are the benefits of glycine

Glycine, with the structural formula NH₂CH₂COOH and a molecular weight of only 75 (CAS 56-40-6), is the smallest amino acid in nature, yet it has unleashed tremendous energy in the global fine chemicals and nutrition health sectors. With its comprehensive advantages of being "non-chiral, highly stable, wide pH range, and sweet without being cloying", it has stood out in the food industry. It can reduce salt content by 30% in food while effectively preserving or even enhancing the original flavor, aligning with the global trend of "reducing sodium". Glycine, with its flavor-promoting effect similar to that of plasma protein, can not only replace plasma protein to enhance the palatability of pet food but also reduce raw material costs by 15% to 20%.

Although the traditional chloroacetic acid ammonolysis method is mature in process, it has problems such as complex reaction steps, the need to use toxic chemical reagents, and the generation of high-salt wastewater, making it difficult to meet the current "dual carbon" goals and green manufacturing requirements. Compared with traditional methods, enzyme catalysis technology can directly reduce raw material loss and energy consumption, reducing the comprehensive production cost by 20%. At the same time, it does not require high-temperature and high-pressure reaction conditions, and the amount of by-products is significantly reduced, helping to lower carbon emissions by more than 30%, reducing pollution from the source.

From a market perspective, the demand for glycine is continuously rising. According to relevant data, the global glycine market size reached 2.5 billion US dollars in 2022 and is expected to grow to 4.3 billion US dollars by 2030, with a compound annual growth rate of 7.5% from 2024 to 2030. Against the backdrop of advocating green and sustainable development, glycine, as a component of green chemistry, will provide better raw material support for downstream industries such as medicine, food, and agriculture.