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Glycine softens salty taste. When Glycine is added to a salt solution, the saltiness of the solution gets softer with the concentration of Glycine.
We compared salt solutions with different concentrations of added Glycine. |
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Salt may be used in food for purpose of preservation, but it often makes the taste too salty.
Glycine is used in order to mellow a salty taste and is suitable to strengthen the preservation of salty food.
Another preservative agent in food is vinegar. Which is often superfluously used to suppress bacterial growth. Glycine softens sour taste and can be used together with vinegar for shelf life extension.
Glycine also softens bitter taste. Bitter amino acid drinks (Valine etc.) can be softened with Glycine. We conducted some simple tests with Valine solution and Glycine: |
| Valine |
1% |
1% |
1% |
| Glycine |
- |
0.2% |
0.5% |
| Tasting |
It is bitter although it is sweet.
Seemingly it is powder. |
Bitterness becomes weak.
The taste becomes thin.
There is no powder-like feeling. |
Bitterness becomes weak.
Sweet taste is felt.
There is no powder-like feeling. |
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| When Glycine was added to Valine solution, the taste gets softer with higher Glycine concentration. As a result, the two solutions with Glycine are much easier to drink than the control solution without Glycine. |
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