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Glycine, also called aminoacetic acid or 2-aminoethanoic acid (CAS No 56-40-6, C2H5NO2), is the simplest amino acid, a white, sweet-tasting crystalline powder that is very soluble in water and used as a nutrient and pharmaceutical ingredient, a flavour enhancer and sweetness modifier (E640), a buffering and complexing agent, a cosmetic ingredient and an intermediate for agrochemicals, metal glycinates and fine chemicals.
Aminoacetic acid is chosen because it combines high purity, low toxicity, good water solubility and a mild sweet taste with two reactive groups, an amino and a carboxyl group, which make it an effective buffer, a gentle metal chelator and a versatile building block in synthesis.
2-Aminoethanoic acid works as an amphoteric molecule: in water it exists mainly as a zwitterion (H3N+CH2COO−) that can accept or donate protons, buffering in the acid range around pH 2.3 and in the alkaline range around pH 9.6, and that binds metal ions such as iron, zinc, copper and magnesium through its amino and carboxylate groups.
CAS No: 56-40-6
EC No: 200-272-2
Molecular formula: C2H5NO2
Molecular weight: 75.07 g/mol
Food additive number: E640 (glycine and its sodium salt)
Appearance: White crystalline powder, sweet taste
Melting point: approx. 233 °C (decomposes)
Water solubility: approx. 250 g/L at 25 °C
pKa: 2.34 (carboxyl), 9.60 (amino)
COMMON PRODUCT & CHEMICAL NAMES OF GLYCINE:
Glycine, Aminoacetic Acid, 2-Aminoacetic Acid, 2-Aminoethanoic Acid, Aminoethanoic Acid, Glycocoll, Glycocol, Gly, G, Glycinum, Glycine USP, Glycine EP, Glycine FCC, Glycine Food Grade, Glycine Pharmaceutical Grade, Glycine Technical Grade, Amino Acetic Acid, E640, INS 640
Glycine is the IUPAC-accepted common name, aminoacetic acid the systematic name. The name comes from the Greek word glykys, "sweet", because of its sweet taste, glycocoll ("sugar of glue") is an old name from the 19th century, when Glycine was first obtained from gelatin. Gly and G are the three-letter and one-letter codes used in biochemistry.
The amino acid is the only common amino acid without a chiral centre. For this reason there is no "L-glycine" or "D-glycine", the term L-glycine that is sometimes seen in trade simply refers to ordinary glycine. Glycine should not be confused with glycine hydrochloride (CAS 6000-43-7, EC 227-841-8), sodium glycinate, metal glycinates (such as magnesium bisglycinate or zinc glycinate), N,N-dimethylglycine, trimethylglycine (betaine), glycerin or the herbicide glyphosate (N-phosphonomethyl glycine), which are separate substances.
WHAT IS GLYCINE?
The amino acid has the structure H2N-CH2-COOH: a carboxylic acid group and an amino group on the same carbon atom. In the solid state and in water, Glycine exists almost completely as a zwitterion, H3N+-CH2-COO−, in which the amino group is protonated and the carboxyl group deprotonated. This makes Glycine highly polar and very soluble in water but practically insoluble in non-polar solvents.
Depending on pH, Glycine exists as:
- glycinium cation (H3N+CH2COOH) below about pH 2.3
- zwitterion (H3N+CH2COO−) between about pH 2.3 and 9.6, with an isoelectric point of about pH 6.0
- glycinate anion (H2NCH2COO−) above about pH 9.6
In the body, Glycine is a non-essential amino acid because it can be synthesised from serine (via serine hydroxymethyltransferase), threonine, choline and other precursors. Under some conditions, such as rapid growth or illness, Glycine is sometimes described as conditionally essential.
Aminoacetic acid is one of the 20 amino acids used by living organisms to build proteins. Its side chain is only a hydrogen atom, which makes it the smallest and most flexible amino acid. This feature is essential in collagen, where Glycine occupies every third position of the chain and makes up about one third of the residues, only Glycine is small enough to fit inside the tight triple helix. Besides being a protein building block, Glycine is a precursor of creatine, glutathione, porphyrins (heme) and purines, it conjugates bile acids and benzoic acid in the liver, and it is a neurotransmitter in the spinal cord and brainstem.
Industrially, Glycine is produced by chemical synthesis in large volumes. It is supplied in several grades: pharmaceutical (USP/EP), food (FCC/E640) and technical. Each grade serves different markets, from infusion solutions and food supplements to glyphosate production and metal finishing.
2-Aminoethanoic acid has a pleasant, mildly sweet taste with about 70 % of the sweetness of sucrose reported in the literature. In foods and beverages it is used in small amounts to round off flavours, mask bitter or metallic aftertastes (for example of saccharin), and as a buffer and stabiliser.
Fields where Glycine is used: pharmaceutical infusions and amino acid solutions, urological irrigation solutions, antacid and buffered drug formulations, dietary supplements, sports nutrition and collagen blends, foods and beverages (flavouring, buffering, preservation support), feed (as metal glycinate chelates), cosmetics and personal care, laboratory buffers (for example Tris-glycine electrophoresis buffers), glyphosate and other agrochemical synthesis, pharmaceutical intermediates, metal plating and finishing, and chelate manufacture.
HOW IS GLYCINE PRODUCED?
Although Glycine was first obtained by hydrolysing gelatin (Henri Braconnot, 1820), commercial Glycine is made by chemical synthesis:
Chloroacetic acid process: monochloroacetic acid is reacted with ammonia (often in the presence of a catalyst such as hexamethylenetetramine), forming Glycine and ammonium chloride. This route is widely used, especially in China.
Strecker process: formaldehyde, hydrogen cyanide (or a cyanide salt) and ammonia react to form aminoacetonitrile, which is hydrolysed to Glycine. This is the main route in the USA and Japan.
The crude product is purified by crystallisation, decolourisation and drying to give technical, food or pharmaceutical grades. Glycine also forms as a by-product in some aminocarboxylate syntheses.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF GLYCINE
Product name: Glycine
IUPAC name: Glycine, systematic name: aminoacetic acid
CAS No: 56-40-6
EC / EINECS No: 200-272-2
Molecular formula: C2H5NO2
Molecular weight: 75.07 g/mol
Linear formula: H2NCH2COOH
SMILES: NCC(=O)O
InChIKey: DHMQDGOQFOQNFH-UHFFFAOYSA-N
PubChem CID: 750
Food additive number: E640 (EU), INS 640
INCI name: Glycine
ATC code: B05CX03 (irrigation solution)
Chemical class: Alpha-amino acid (achiral)
PHYSICAL AND CHEMICAL PROPERTIES OF GLYCINE
Appearance: White crystalline powder or crystals
Odour: Odourless
Taste: Sweet
Molecular weight: 75.07 g/mol
Melting point: approx. 233 °C (with decomposition)
Density (solid): approx. 1.6 g/cm³
Solubility in water: approx. 250 g/L at 25 °C (increases strongly with temperature)
Solubility in other solvents: Sparingly soluble in ethanol, practically insoluble in ether and non-polar solvents, soluble in pyridine
pKa1 (carboxyl group): 2.34
pKa2 (amino group): 9.60
Isoelectric point: approx. pH 6.0
pH of an aqueous solution (for example 5 %): approx. 5.5–7.0
Crystal forms: alpha, beta and gamma polymorphs, commercial product is usually the alpha form
Stability: Stable under normal storage, non-hygroscopic to slightly hygroscopic, decomposes on strong heating
Reactivity: Reacts with aldehydes (Maillard reactions with reducing sugars), acylating agents and nitrous acid, forms complexes with metal ions, forms salts with acids and bases
Grade-specific data (assay, chloride, sulphate, heavy metals, ammonium, loss on drying, residue on ignition, related substances) are available on request from Ataman Kimya.
GLYCINE AS BUFFER AND CHELATING AGENT
Buffer: with its two pKa values, Glycine is a useful buffer in two ranges, around pH 2.2–3.6 (glycine–HCl buffers) and around pH 8.6–10.6 (glycine–NaOH buffers). In biochemistry, Glycine is a main component of the Tris-glycine running buffer used in SDS-PAGE, and acidic glycine–HCl buffers (for example around pH 2.5) are used to elute antibodies from affinity columns and to strip antibodies from Western blot membranes.
Chelating agent: Glycine binds metal ions as a bidentate ligand through its amino and carboxylate groups. Metal glycinates such as iron(II) bisglycinate, zinc glycinate, copper glycinate and magnesium bisglycinate are produced from Glycine and are used in mineral supplements and animal feed because of their good stability and bioavailability.
Quenching agent: because its amino group reacts with aldehydes, Glycine is used to quench excess formaldehyde or glutaraldehyde in laboratory crosslinking and fixation and in some deactivation procedures.
GLYCINE IN PHARMACEUTICALS, NUTRITION AND FOOD
PHARMACEUTICALS
Aminoacetic acid is used in parenteral amino acid solutions for clinical nutrition, and in sterile, non-conducting irrigation solutions (typically around 1.5 %) used in some urological endoscopic procedures. Glycine serves as a buffer and stabiliser in drug formulations, including some buffered aspirin and antacid products, and as an excipient in freeze-dried products and protein formulations. Pharmaceutical Glycine meets the USP and/or Ph. Eur. monographs.
DIETARY SUPPLEMENTS AND SPORTS NUTRITION
2-Aminoethanoic acid is sold as a powder or in capsules and is a component of collagen, amino acid and sleep-support formulations. Small clinical studies have investigated doses of about 3 g taken before bedtime for subjective sleep quality, and other studies have looked at metabolic effects, but these results do not establish Glycine as a treatment for any condition. In the EU, no authorised health claims exist specifically for Glycine, product claims must comply with local regulations.
FOOD AND BEVERAGES
In the EU, Glycine is authorised as food additive E640 (glycine and its sodium salt) as a flavour enhancer. In the USA, Glycine is no longer considered GRAS for general use in human food since 1971 and is permitted under specific conditions in 21 CFR 172.812, for example to mask the bitter aftertaste of saccharin in beverages and as a stabiliser in certain fats. The amino acid is used in seasonings, soups, sauces, pickles, beverages and processed foods to round off taste and for buffering, and it can contribute to microbial stability and antioxidant effects through metal complexation.
ANIMAL NUTRITION
Glycine and especially metal glycinates are used in premixes and feed. Glycine can also be added to some low-protein poultry diets.
GLYCINE IN COSMETICS AND PERSONAL CARE
In cosmetics, Glycine is used under the INCI name Glycine. Its functions include buffering, skin conditioning, hair conditioning and antistatic effects. Glycine is a component of the natural moisturising factor (NMF) of the skin, so it is used in moisturisers, serums, masks and hair care products to support hydration and as a pH buffer. Aminoacetic acid is also used in some antiperspirant actives (aluminium zirconium tetrachlorohydrex Gly complexes), where it acts as a stabilising ligand.
INDUSTRIAL APPLICATIONS OF GLYCINE
Agrochemicals: technical Glycine is a key raw material for glyphosate in the "glycine process", and it is an intermediate for other pesticides such as iprodione and imiprothrin.
Pharmaceutical and chemical intermediates: Glycine is used to make glycine esters, glycylglycine and peptides, hippuric acid, N-acyl glycinates (mild surfactants such as sodium cocoyl glycinate), antibiotics intermediates (for example thiamphenicol) and metal glycinates.
Metal treatment: Glycine is used as a complexing agent in electroplating and electroless plating baths, in copper chemical-mechanical polishing (CMP) slurries and in metal finishing.
Other uses: buffer in technical processes, gas absorption solutions (for example amino acid salt solutions for CO2 capture in research and some processes), and as a component of fermentation media.
WHICH PROBLEMS DOES GLYCINE SOLVE?
- A low-toxicity buffer is needed in the acid or alkaline range → Glycine provides buffering around pH 2.3 and 9.6.
- Bitter or metallic aftertaste in foods, beverages or supplements → Glycine rounds off taste with mild sweetness.
- Minerals in supplements or feed are poorly tolerated or absorbed → Glycine is used to make metal glycinate chelates.
- Excess aldehyde must be quenched after crosslinking → Glycine reacts with formaldehyde and glutaraldehyde.
- A non-conductive irrigation fluid is required in certain procedures → pharmaceutical-grade Glycine solutions are used.
- A cheap, pure amino acid building block is needed for synthesis → Glycine is produced in high volumes and high purity.
THINGS TO CONSIDER WHEN USING GLYCINE
- Grade selection: use pharmaceutical (USP/EP) grade for drugs and infusions, food grade (FCC/E640) for food and supplements, and technical grade for agrochemical and industrial uses.
- Maillard reaction: Glycine reacts with reducing sugars on heating, causing browning and flavour changes, consider this in heated foods and syrups.
- Solubility and crystallisation: Glycine solubility drops at low temperature, concentrated solutions can crystallise during cold storage.
- pH: Glycine itself gives near-neutral solutions, adjust pH with acid or base when using it as a buffer.
- Regulations: food use is regulated (E640 in the EU, specific conditions in the USA), supplement claims are regulated.
- Aldehydes and amine-reactive systems: Glycine reacts with aldehydes and some crosslinkers, so it should not be used as a buffer component in crosslinking reactions where it would consume the reagent.
INITIAL FORMULATION APPROACHES WITH GLYCINE
The percentage compositions below are illustrative laboratory starting mixtures, not validated commercial recipes. Percentages are by weight of raw materials as supplied and total 100.00 %. Final proportions, pH, performance, stability and regulatory suitability require testing.
1. GLYCINE–HCL ELUTION OR STRIPPING BUFFER
Illustrative initial components (% w/w):
Purified water: 96.2493 %
Glycine: 0.7507 %
Hydrochloric acid solution (1 M): 3.0000 %
Total: 100.0000 %
The acid fraction is an illustrative initial allowance, not a guaranteed pH. Measure pH and adjust acid against water to reach the protocol target. Glycine molarity must be confirmed from the actual final volume rather than mass alone. Handle acid with suitable eye and skin protection.
Dissolve Glycine in purified water to 0.1–0.2 M, adjust to about pH 2.5–3.0 with hydrochloric acid, and add salt or detergent if required by the protocol. Neutralise eluted fractions immediately with a Tris buffer.
2. MOISTURISING SERUM WITH GLYCINE
Illustrative initial components (% w/w):
Water: 94.00 %
Glycine (cosmetic grade): 1.00 %
Glycerin: 3.00 %
Sodium PCA solution (50 %): 1.00 %
Xanthan gum: 0.20 %
Suitable preservative system (as supplied): 0.80 %
Total: 100.00 %
The preservative quantity is illustrative, confirm its supplier-recommended level, legal suitability and efficacy in the finished serum. Any pH adjuster must replace the corresponding water fraction. Evaluate viscosity, compatibility, preservation and skin tolerance before consumer use.
Water phase with Glycine (for example 0.5–2 %), glycerin, sodium PCA or urea, a thickener such as a xanthan or acrylate polymer and a preservative. Adjust pH to the target range (for example 5–6) and check stability and skin feel.
3. MINERAL GLYCINATE PREPARATION (PRINCIPLE)
Illustrative initial components for a magnesium-based laboratory suspension (% w/w):
Water: 98.0956 %
Glycine: 1.5014 %
Magnesium oxide (100 % basis): 0.4030 %
Total: 100.0000 %
The glycine-to-magnesium ratio is approximately 2:1 molar, calculated using 75.07 g/mol for glycine and 40.304 g/mol for magnesium oxide. This is a starting suspension, not a specification for isolated magnesium bisglycinate or proof of complete chelation. Verify conversion, residual reactants, metal content and regulatory suitability separately.
React Glycine in water with a metal source (for example a metal oxide, hydroxide or carbonate) at a controlled molar ratio (often 2:1 Glycine to divalent metal for bisglycinates) and temperature, then filter, dry and test chelation and metal content. Industrial processes require validation and food or feed approval.
These approaches are starting points and must be adapted to the specific application and regulations.
ALTERNATIVES TO GLYCINE
Other amino acids (alanine, serine, taurine): different taste, buffering and solubility.
Betaine (trimethylglycine): osmolyte and humectant, not a primary amine.
Tris, phosphate, citrate and acetate buffers: alternative buffer systems.
EDTA, citrate, gluconate: alternative chelating agents with different binding strength.
Sucralose, steviol glycosides, erythritol: alternatives for sweetness and taste masking.
Sodium chloride, sugars or mannitol: alternative tonicity agents and excipients.
HOW DOES GLYCINE WORK AT THE MOLECULAR LEVEL?
Glycine, H₂N–CH₂–COOH, is the only common amino acid without a side chain beyond a hydrogen atom, and it is also the only one that is not chiral. Because nothing else on the molecule competes for attention, its behaviour is decided almost entirely by two things: how its charge changes with pH, and how small and flexible it is. Every application, from foods to metal processing and from cosmetics to biology, comes back to these two points.
Three charge states: Depending on pH, aminoacetic acid exists in three main forms. In strongly acidic solutions, both groups are protonated and the molecule carries a net positive charge. Around neutral pH, the carboxyl group has lost its proton while the amino group keeps one, giving a zwitterion with no net charge. In strongly alkaline solutions, the amino group also loses its proton and the molecule becomes the negatively charged glycinate anion. Switching between these states is what gives the molecule its buffering power at the acidic and alkaline ends of the pH scale and lets it moderate sharp sour or bitter notes in foods.
Hydration and moisture binding: The charged groups of the zwitterion attract water molecules strongly and organise a hydration shell around them. On skin, free amino acids, including glycine, are a major part of the natural moisturising factor that keeps the outer layer supple. In cosmetic formulations, this hydration behaviour supports moisture retention and skin conditioning, while the buffering effect helps keep the formulation within the intended pH range.
Sweet taste: The small zwitterion fits the binding sites of sweet taste receptors, so the amino acid tastes mildly sweet. In foods and beverages, this sweetness, together with buffering, smooths acidity, rounds salty and savoury profiles, and partly masks the bitter or metallic aftertaste of some ingredients.
Binding metal ions: In its glycinate form, the molecule offers two donor atoms, the amino nitrogen and a carboxylate oxygen, that close around a metal ion to form a five-membered chelate ring. This explains the stability of mineral glycinates used in nutrition, where the mineral is shielded from precipitating with phytates or other food components. The same complexing ability is used in metal processing, for example in copper polishing slurries and some electroplating baths, where glycinate keeps copper ions dissolved and controls how quickly the metal surface is attacked.
Reactions of the amino group: The primary amine is a good nucleophile. It reacts with reducing sugars in the Maillard reaction, contributing to brown colour and cooked flavour, and with aldehydes such as formaldehyde and glutaraldehyde, which makes the amino acid useful for neutralising excess aldehyde after crosslinking or fixation steps.
Advantage of being small: In proteins, the lack of a side chain allows glycine residues to sit in tight turns and closely packed regions that larger amino acids cannot occupy. In collagen, every third position in the chain is glycine, which allows the three strands of the triple helix to pack closely together. In formulation work, the same small size lets the molecule crystallise readily, which is used in freeze-dried protein products where it forms a stable cake structure.
Biological signalling and metabolism: In the spinal cord and brain stem, glycine released from nerve cells binds to glycine receptors and opens chloride channels, making nerve cells less excitable. It also acts as a required co-agonist at NMDA-type glutamate receptors. Metabolically, it is a starting material for glutathione, creatine, haem and purines, and it conjugates with bile acids to help fat digestion. Excess amounts are broken down mainly through the glycine cleavage system.
The effect obtained in any application depends on pH, concentration, temperature, the presence of metals and reactive carbonyl compounds, and the other ingredients in the system. Glycine dosage and process conditions should therefore be confirmed through laboratory trials.
QUALITY CONTROL AND PURCHASING CRITERIA FOR GLYCINE
- identity: CAS 56-40-6, EC 200-272-2
- grade and compliance: USP, Ph. Eur., JP, FCC, E640 specifications (EU Regulation (EU) No 231/2012) or technical
- assay (typically about 98.5–101.5 % for pharmacopoeia grades)
- pH of solution
- chloride, sulphate, ammonium
- heavy metals (lead, arsenic) and iron
- loss on drying and residue on ignition
- related substances and hydrolysable substances (pharmaceutical grades)
- particle size (powder or crystals)
- microbiology for food and pharmaceutical use
- certificates: halal, kosher, non-GMO, allergen statement, GMP, DMF/CEP where needed
- documents: COA, TDS, SDS
Specifications and documents for the Glycine grades supplied are available on request from Ataman Kimya.
STORAGE AND HANDLING OF GLYCINE
Store Glycine in tightly closed original packaging in a cool, dry, well-ventilated place, protected from moisture, heat and direct sunlight, and away from strong oxidising agents. Avoid dust formation, fine organic powders can form combustible dust clouds. Use clean equipment for food and pharmaceutical grades. 2-Aminoethanoic acid is very stable when stored correctly, the shelf life of the supplied grade is available on request from Ataman Kimya.
SAFETY OF GLYCINE
The amino acid is generally not classified as hazardous under the EU CLP Regulation and is not regulated as dangerous goods for transport. It has very low acute toxicity (oral LD50 in rats about 7,930 mg/kg). As with all fine powders, dust can irritate the eyes and respiratory tract.
Protective measures: safety glasses, gloves and a dust mask when handling large quantities, local exhaust ventilation where dust is generated.
First aid: after inhalation of dust, move to fresh air, after skin contact, wash with water, after eye contact, rinse thoroughly with water, after swallowing large amounts, rinse the mouth and drink water, and seek medical advice if symptoms occur.
Fire: combustible solid, use water spray, foam, dry powder or carbon dioxide. On combustion, nitrogen oxides and carbon oxides can form.
Environment: Glycine is readily biodegradable and naturally occurring.
People with medical conditions, pregnant or breastfeeding women and those taking medication should consult a healthcare professional before using Glycine supplements. The SDS of the supplied grade is available on request from Ataman Kimya.
BUYING GLYCINE
Glycine is supplied as crystalline powder in 25 kg bags (paper or woven bags with PE liner), in drums for pharmaceutical grades and in big bags for technical uses. When requesting Glycine, please indicate the grade (pharmaceutical, food or technical), the pharmacopoeia or specification required, particle size, quantity and documents. Grades and lead times are available on request from Ataman Kimya.
SUPPLY OF GLYCINE FROM ATAMAN KIMYA
Ataman Kimya supplies Glycine in pharmaceutical, food and technical grades. Ataman Kimya provides COA, TDS, SDS and regulatory documents and supports customers in choosing the right grade for food, supplement, cosmetic, pharmaceutical, feed and industrial applications. For prices and samples, please contact Ataman Kimya.
FREQUENTLY ASKED QUESTIONS ABOUT GLYCINE
IS GLYCINE THE SAME AS AMINOACETIC ACID?
Yes. Aminoacetic acid is the systematic name of Glycine, CAS 56-40-6.
IS THERE L-GLYCINE AND D-GLYCINE?
No. Glycine has no chiral centre, so it has no L- or D-form, "L-glycine" in trade refers to ordinary Glycine.
WHY DOES GLYCINE TASTE SWEET?
Glycine activates sweet taste receptors, its name comes from the Greek word for sweet.
IS GLYCINE THE SAME AS GLYCERIN?
No. Glycerin (glycerol) is a polyol, CAS 56-81-5, Glycine is an amino acid.
IS GLYCINE SOLUBLE IN WATER?
Yes, very: about 250 g per litre at 25 °C, and more at higher temperature. It is only sparingly soluble in ethanol.
WHAT IS E640?
E640 is the EU food additive number for glycine and its sodium salt, used as a flavour enhancer.
WHAT IS TECHNICAL-GRADE GLYCINE USED FOR?
Mainly for glyphosate and other agrochemical synthesis, metal plating and finishing, and chemical intermediates.
IS GLYCINE SAFE?
Aminoacetic acid is a natural amino acid with very low toxicity. Supplement use should follow product directions and medical advice where relevant.
GLYCINE – TECHNICAL SUMMARY
Product name: Glycine
Other names: Aminoacetic Acid, 2-Aminoethanoic Acid, Glycocoll, Gly
CAS No: 56-40-6
EC No: 200-272-2
Molecular formula: C2H5NO2
Molecular weight: 75.07 g/mol
Food additive number: E640
INCI name: Glycine
Appearance: White crystalline powder, sweet taste
Melting point: approx. 233 °C (dec.)
Water solubility: approx. 250 g/L (25 °C)
pKa: 2.34 / 9.60, isoelectric point approx. 6.0
Grades: Pharmaceutical (USP/EP), food (FCC/E640), technical
Main uses: Pharmaceuticals and infusions, supplements, food and beverages, feed and metal glycinates, cosmetics, buffers, glyphosate and chemical synthesis, metal finishing
Hazard classification: Generally not classified (CLP)
Storage: Dry, closed, room temperature
Glycine can be sourced from ATAMAN KİMYA. For further information and supply inquiries about Glycine, please contact ATAMAN KİMYA.
