Food Additives
L-threonine
This product is white crystalline powder with melting point 256 ℃, soluble in water, insoluble in alcohol, ethyl ether, trichloromethane. It is an essential amino acid of which physiological effect double than that of DL-threonine. Minimum intake dose of L-threonine is about 0.5g/d. People will have a bad appetite and take risks in obtaining fatty liver disease when lacking it. The product was stored in polythene blown films covered by polyethylene woven bags closely. The main raw materials to produce L-threonine are glucosesyrup and yeast extract. And by microbial fermentation and then membrane filtration, concentration, crystallization, drying, etc the food-grade L-threonine was produced
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Executive Standards |
Specifications |
| Food Chemicals Codex (Fccv) | 98.5%～101.5% |
Description
Food additive L-threonine is mainly used for pharmacy, chemical reagents, food supplements, feed additives. Cereal proteins call for L-lysine to be complemented and L-threonine is followed due to a difficult hydrolysis of proteins and thus nondigestible, though containing rich L-threonine bonded with peptides. In food industry, L-threonine can be used as nutritional supplements added to food to improve the nutritional value of protein and make nutrients in food more plentiful and reasonable. Threonine and glucose under heating are easy to produce empyreumatique and chocolate flavor, attaching more incense in food processing. And it also plays part in preparation of amino acid infusion and comprehensive amino acid preparations.