Food Additive Applications:

  1. Enhancement of Nutritional Value:

    • L-Proline is utilized to elevate the nutritional value of various foods and beverages, including bread, ice cream, fruit tea, dairy products, carbonated drinks, and popsicles. Incorporating 0.1-1% of L-proline significantly improves the protein utilization in food and beverages. Additionally, due to its direct absorption by cells, L-proline facilitates a quick recovery from fatigue and uplifts spirits after consumption.
  2. Improvement of Artificial Sweeteners:

    • L-Proline enhances the taste of artificial sweeteners (e.g., sodium saccharin, sucralose, aspartame, etc.), increasing sweetness and reducing the required quantity. Adding 1-10% L-proline to sweeteners can amplify sweetness, mellow the taste, and provide a longer-lasting aftertaste, akin to natural sweeteners. It is also utilized in the synthesis of high-intensity sweeteners such as Alitame (L-α-aspartyl-L-proline methyl ester), which is 600 times sweeter than sucrose.
  3. Enhancement of Organic Acids' Sourness:

    • The addition of 1-5% L-proline to organic acids, such as acetic acid, succinic acid, malic acid, citric acid, tartaric acid, etc., improves their sourness, making the combined acid taste more akin to natural flavors.
  4. Effect on Pickled Products:

    • Adding 5-10% L-proline to pickled products enhances flavor quickly and shortens the pickling time.
  5. Improvement of Alcoholic Beverages:

    • Inclusion of L-proline in alcoholic beverages, especially in beer and sparkling wine, at a concentration of 1-3%, imparts a rich taste and prevents aging. It also reduces yeast odor. The typical addition rate is 1-3%.
  6. Oxidation Prevention in Sauces:

    • Adding 1-3% L-proline to sauces, such as mayonnaise, helps prevent oxidation.
  7. Enhancement of Flavor in Soy-Based Products:

    • Incorporating 2-3% L-proline in soy-based products, such as soy sauce, improves the overall taste.

These applications demonstrate the versatility of L-proline in the food industry, contributing to both functional and flavor-enhancing properties.

By 向阳 翟


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