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DL-Alanine CAS 302-72-7
Common name:DL-Alanine
CAS number: 302-72-7
Molecular weight: 89.093
Density :1.2±0.1 g/cm3
Boiling point :212.9±23.0 °C at 760 mmHg
Molecular formula :C3H7NO2
Melting point :272-275ºC
Flash point 82.6±22.6 °C
CAS number: 302-72-7
Molecular weight: 89.093
Density :1.2±0.1 g/cm3
Boiling point :212.9±23.0 °C at 760 mmHg
Molecular formula :C3H7NO2
Melting point :272-275ºC
Flash point 82.6±22.6 °C
DL-Alanine is a kind of white or light yellow crystalline powder,
mainly used to synthesize pantothenic acid, calcium pantothenate, carnosine, pamidronate sodium,
balsalazine, etc., which is widely used in medicine, feed, food and other fields.
It has a good freshness and can promote the effects of chemical flavorings;
It has a peculiar sweetness and can improve the taste of the artificial sweeteners, improve the sourness of organic acids and the flavor of vinegar;
Its sourness may help salt enter vegetables, improve the quality of salted or sauce-pickled vegetables, cut short the pickling duration and improve the flavor;
It can be used as a corrector or buffer in the composition of wine or soft beverage, can prevent bubble wine from ageing and can decrease the odor of yeast;
Its function of antioxidation can be used in food processing. For instance, it can be used in oils, yolk jam, purified foods, sauce-pickled foods, and bra -pickled foods. It can both protect them from oxidation and improve their flavor;
It can be used as a raw material for Vitamin B6 synthesis and material for the research on metabolism of amino acids by medical organisms or on a biochemical basis.
mainly used to synthesize pantothenic acid, calcium pantothenate, carnosine, pamidronate sodium,
balsalazine, etc., which is widely used in medicine, feed, food and other fields.
Common name:DL-Alanine
CAS number: 302-72-7
Molecular weight: 89.093
Density :1.2±0.1 g/cm3
Boiling point :212.9±23.0 °C at 760 mmHg
Molecular formula :C3H7NO2
Melting point :272-275ºC
Flash point 82.6±22.6 °C
The Characteristics and Use：:
It is mainly used as nutritional supplement and flavoring in food processing industry. It can also be used in the medical industry.It has a good freshness and can promote the effects of chemical flavorings;
It has a peculiar sweetness and can improve the taste of the artificial sweeteners, improve the sourness of organic acids and the flavor of vinegar;
Its sourness may help salt enter vegetables, improve the quality of salted or sauce-pickled vegetables, cut short the pickling duration and improve the flavor;
It can be used as a corrector or buffer in the composition of wine or soft beverage, can prevent bubble wine from ageing and can decrease the odor of yeast;
Its function of antioxidation can be used in food processing. For instance, it can be used in oils, yolk jam, purified foods, sauce-pickled foods, and bra -pickled foods. It can both protect them from oxidation and improve their flavor;
It can be used as a raw material for Vitamin B6 synthesis and material for the research on metabolism of amino acids by medical organisms or on a biochemical basis.
| L-Arginine base | |
| L-Arginine HCL | L-Norvaline |
| L-Alanine | L-Ornithine HCL |
| L-Aspartic acid | L-Phenylalanine |
| L-Asparagine Mono | L-Proline |
| L-Citrulline | L-Threonine |
| L-Cysteine HCL Anhydrous | L-Tyrosine |
| L-Cysteine HCL Monohydrate | L-TryptoPhan |
| L-Cystine base | L-Valine |
| L-Glutamic acid | D-Proline |
| L-Glutamine | DL-Methionine |
| L-Isoleucine | N-Acetyl-DL-Leucine |
| L-Leucine | N-Acetyl-DL-Methionine |
| L-Hydroxyproline | N-Acetyl-L-Cysteine |
| L-Histidine base | N-Acetyl-L-Tyrosine |
| L-Histidine HCL | N-Acetyl-L-Glutamine |
| L-Lysine HCL | N-Acetyl-L-Methionine |
| L-Malic acid | S-Carboxymethyl-L-Cysteine |
| L-Methionine | Taurine |
