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L-Alanine CAS 56-41-7 Amino Acid Powder Used As Food Flavor Enhancer

L-Alanine CAS 56-41-7 Amino Acid Powder Used As Food Flavor Enhancer

L-Alanine CAS 56-41-7 Amino Acid Powder Used As Food Flavor Enhancer
L-Alanine CAS 56-41-7 Amino Acid Powder Used As Food Flavor Enhancer

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Product Details:

Place of Origin: China
Brand Name: DKY
Model Number: 56-41-7

Payment & Shipping Terms:

Minimum Order Quantity: 1kg
Packaging Details: 1kg/bag or 25kg/drum or 25kg/bag
Delivery Time: 5-7 work days
Payment Terms: T/T, Western Union, MoneyGram
Supply Ability: 500 tons per year
Detailed Product Description
CAS Number: 56-41-7 Molecular Formula: C3H7NO2
Molecular Weight: 89.09 EINECS No: 200-273-8
Melting Point: 314.5 ° C Specific Rotation: 14.5º(c=10,6NHCl,drysub.)
Boiling Point: 212.9±23.0 Density: 1.432 G/cm3
Refractive Index: 1.4650 Solubility: Soluble In Water, Ethanol, Insoluble In Ether And Acetone
PH: 5.5 6.5 (100 G/l, H2O, 20 ℃) Opticalactivity: [α]20/D +14.0±1°, C = 5% In 5 M HCl
Water Solubility: 166.5g/L(25ºC) Appearance: Colorless Rhombic Crystal Or Crystalline Powder.
High Light:

amino acid raw materials


amino acid supplements

L-Alanine 56-41-7 amino acid powder used as food flavor enhancer


Basic parameter:

1. Product name: l-alanine
2. Product alias :TenofovirImpurity80; (S) - 2 - Aminopropans alpha ure; (S) - 2 - Aminopropions alpha ure; 2 - Aminopropanoicacid; 2 - Aminopropanoicacid; 2 - Ammoniopropanoate; Alanin; Alpha - Alanine
3. CAS number: 56-41-7
4. Molecular formula: C3H7NO2
5. Molecular weight: 89.09
6. EINECS no. : 200-273-8
7. Melting point: 314.5 ° C (dec) (lit.)
8. Specific rotation :14.5 (c=10,6NHCl,drysub.)
9. Boiling point: 212.9 + / - 23.0
10. Density: 1.432 g/cm3
11. refractive index: 1.4650
12. Solubility: H2O: 100 mg/mL
13. PH: 5.5 6.5 (100 g/l, H2O, 20 ℃)
14. Opticalactivity: [alpha] 20 / D + 14.0 + / - 1 °, c = 5% in5MHCl
15. Water solubility :166.5g/L(25 C)
16. Appearance: colorless rhombic crystal or crystalline powder.
17. Solubility: soluble in water, ethanol, insoluble in ether and acetone
Certificate of Analysis:

Product Name: L-Alanine


Batch No:146031604

Producing date: 2020.03.16

Sampling date: 2020.03.16

Send out date: 2020.03.18

Reference standard: FCCIV

Package: 25kg/drum

Expiry date: 2020.03.15






White crystalline or crystalline powder


Assay ,% min

98.5~101.0 99.58

PH value (5% in water) max

5.5~7.0 6.22


Specific optical rotation

+13.5o ~ +15.5o +14.7o

Loss on drying,% max

0.2 0.10

Residue on ignition(as sulphate ash),% max

0.2 0.05

Chloride(as Cl),% max

0.02 < 0.02

Sulphate(as SO4),% max

0.02 <0.02

Heavy metals (as Pb),% max

0.002 <0.002

Ammonium (as NH4) ,% max

0.02 <0.02

Iron,% max

0.002 <0.002

Conclution: This product conforms to requirements of FCCIV grade standard.



L-Alanine CAS 56-41-7 Amino Acid Powder Used As Food Flavor Enhancer 0



Used as food additives:
(1) can improve the nutritional value of food, in all kinds of food and beverage, such as: bread, sorbet point, fruit tea, dairy products, carbonated drinks, sorbet, etc. The addition of 0.1~ 1% alanine can significantly improve the utilization rate of protein in food and beverage, and because alanine can be absorbed directly by cells, it can quickly recover fatigue and boost spirits after drinking.
(2) to improve the taste of artificial sweeteners (saccharin sodium, licking inulin, cytosin, etc.), so as to increase the sweetness and reduce the dosage. Adding 1~ 10% alanine in the compound sweet admixture can improve the sweetness and mitigate the sweetness of the artificial sweetener, just as the natural sweet admixture can make the aftertaste lasting. It is one of the raw materials for the synthesis of Alitame (L- aspartate -D- alamine, 600 times sweeter than sucrose) with high sweetness.
(3) improve the sour taste of organic acids. Adding 1-5% of the organic acid can improve the sour taste of acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid and so on, making the mixed sour taste closer to the natural taste.
(4) effects on pickled products. Adding 5-10% of the salt can make it taste early and shorten the curing time.
(5) alcohol drinks after adding l-alanine, can make its taste mellow, and can prevent the aging of beer and sparkling wine, reduce the yeast odor, adding amount is generally 1-3%.
(6) adding 1-3% l-alanine to mayonnaise can prevent oxidation.
(7) adding 2-3% to soybean meal (soy sauce, etc.) can improve taste.

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