Adding Glycine to raw liquid egg leads to a preservation of more than two months (storage at room temperature).
In the particular case of raw liquid egg, this strong shelf life extension is not only explained by the general bacteriostatic effect of Glycine itself, but also due to its synergetic cooperation with naturally occurring Lysozyme (and other factors) which degrades bacterial cell walls more effectively in the presence of Glycine.
The key advantages of Glycine compared to other ingredients are the following:
1.Glycine is a naturally occurring amino acid with high nutritional safety
2.No need for pH adjustments, preservative effects are demonstrated for pH 7-8
3.Glycine masks the sour tastes of other food components and adds a mild sweetish taste.
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