Qu'est-ce que L-Alanine ? Applications, dosage, alternatives et spécifications

L-Alanine, chemically known as (S)-2-Aminopropionic acid, est un neutral non-essential α-amino acid. It is one of the 21 amino acids that constitute human proteins and plays an indispensable role in maintaining normal physiological functions. L-Alanine est unlso the most abundant amino acid in human blood and plays a key role in the glucose-alanine cycle. Its molecular formula is C3H7NO2, molecular weight is 89.09, CAS number is 56–41–7, EINECS number is 200–273–8, CNS number is 12.006, and its function is flavor enhancer. L-Alanine appears as colorless to white crystalline poudre, odorless, with a special sweet taste, approximately 70% as sweet as sucrose. It is one of the sweetest amino acids. Its melting point est unpproximately 297°C (decomposes), and it begins to sublime above 200°C. In aqueous solution, it is chemically stable. It is readily soluble in water (approx. 17 g/100 mL at 25°C), slightly soluble in ethanol (0.2%/80% alcohol), and insoluble in ether and acetone. L-Alanine is the naturelly occurring isomer found in proteins. It is synthesized from pyruvate via transamination. L-Alanine est largement utilisé as a flavor enhancer in the industrie alimentaire, as a matière première for synthesizing vitamin B6 in the pharmaceutical field, and as an ingredient for mild surfactants in the daily chemical industry.

L-Alanine est reconnu comme the sweetest amino acid and a golden auxiliary in food arôme, holding an irreplaceable position in food processing, pharmaceutical formulations, and daily chemical products. Its most outstanding core advantages lie in its pure and mild sweetness, unique physiological functions, and extremely wide application adaptability.

Pur and Mild Sweetness: Among all naturel amino acids, L-Alanine has the highest sweetness, approximately 70% of sucrose. It is one of the sweetest amino acids. Its sweet taste is pure, mild, and free from bitterness. It can both serve as a édulcorant on its own and effectively coordinate and enhance the sweetness of other édulcorants, especially high-intensity édulcorants such as aspartame and stevia, masking their aftertaste. This makes it uniquely advantageous in sugar-reduction food formulations.