Mr. Frank Li
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Shaanxi Kepler Biotech Co.,Ltd
Amino acids are colorless crystals with a melting point of more than 200℃, much higher than that of ordinary organic compounds. α -amino acids have sour, sweet, bitter and fresh taste. Monosodium glutamate and glycine are the most used umami flavoring ingredients. Amino acids are generally soluble in water, acid and alkali solutions, insoluble or slightly soluble in organic solvents such as ethanol or ether. The solubility of amino acids in water varies greatly. For example, tyrosine has the lowest solubility. At 25℃, only 0.045g of tyrosine dissolved in 100g of water, but the solubility of tyrosine is greater in hot water. Lysine and arginine often exist in the form of hydrochloride
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