Description
An alkaline glycine derivative consisting of glycine combined with sodium carbonate. Used as a buffering agent, alkaline neutralizer, and leavening system component in food and noodle processing applications.
White crystalline powder. Highly water-soluble; provides gentle alkalinity in food systems with a 1 percent solution pH of 9.5 to 11.0.
We supply food-grade Di-Sodium Glycine Carbonate from manufacturers in China holding ISO and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (98 percent minimum assay) and Industrial Grade for non-food alkaline cleaning applications. Functional positioning differentiates Di-SGC from Mono-SGC by its higher alkalinity per unit weight.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, pH, chloride, heavy metals, and microbiology.
Introduction
Di-Sodium Glycine Carbonate is a sodium salt complex of glycine and carbonate, providing controlled alkalinity in food systems with the additional nutritional contribution of glycine. The product is selected for applications where pure sodium carbonate would be too aggressive or where the glycine contribution is functionally or nutritionally desirable.
Industrial production proceeds by reaction of glycine with sodium carbonate under controlled conditions, followed by crystallization and drying. The resulting product contains approximately one mole of glycine per two moles of sodium carbonate equivalent.
Di-SGC is approved as a food additive in China and other Asian markets, and is recognized as GRAS-equivalent for the specified applications in the United States when used in noodle and bakery processing.
The most distinctive application is in Asian noodle manufacturing, where the alkaline carbonate component contributes to the characteristic yellow color, firm texture, and distinctive flavor of ramen, lo mein, and traditional alkaline-noodle preparations. The glycine component provides a mild umami enhancement that complements the alkaline functionality.
Strategic positioning serves specialty noodle and bakery manufacturing, with secondary applications in pH-buffered beverages and processed meats where controlled alkalinity is required.
Where it is used
- pH buffering agent in food and beverage processing
- Leavening system component in baked goods
- Alkaline neutralizer for acidic food ingredients
- Noodle and pasta processing for texture and color development
- Meat processing pH adjuster
- Dairy product processing for pH stabilization
- Food-grade alkaline cleaning formulations
- Specialty Asian noodle and ramen formulations
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay | ≥ 98.0% |
| pH (1% solution) | 9.5 to 11.0 |
| Loss on drying | ≤ 1.0% |
| Chloride | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Total plate count | ≤ 1000 CFU/g |
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