Glycine is the simplest and smallest of the twenty standard amino acids. It features a single hydrogen atom as its side chain. It is a non-essential amino acid that the body can synthesize, though it is also obtained through dietary protein sources. In food manufacturing, Glycine is valued for its sweet taste and is used as a flavoring agent, sweetener, and buffering agent.
It is produced industrially through chemical synthesis involving chloroacetic acid and ammonia. This yields a high-purity food-grade product. Glycine's versatility extends across food, pharmaceutical, and industrial applications. This makes it one of the highest-volume amino acids in global trade.
