L-Alanine là gì? Ứng dụng, liều dùng, sản phẩm thay thế & thông số

L-Alanine, chemically known as (S)-2-Aminopropionic acid, is a 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 is also 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 powder, odorless, with a special sweet taste, approximately 70% as sweet as sucrose. It is one of the sweetest amino acids. Its melting point is approximately 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 naturally occurring isomer found in proteins. It is synthesized from pyruvate via transamination. L-Alanine is widely used as a flavor enhancer in the food industry, as a raw material for synthesizing vitamin B6 in the pharmaceutical field, and as an ingredient for mild surfactants in the daily chemical industry.

L-Alanine is recognized as the sweetest amino acid and a golden auxiliary in food flavoring, 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.

Pure and Mild Sweetness: Among all natural 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 sweetener on its own and effectively coordinate and enhance the sweetness of other sweeteners, especially high-intensity sweeteners such as aspartame and stevia, masking their aftertaste. This makes it uniquely advantageous in sugar-reduction food formulations.