Description
The monosodium salt of glycine combined with carbonate. Functions as a multifunctional food additive providing pH buffering, mild flavor enhancement, and nutritional glycine contribution in seasoning and processed food applications.
White crystalline powder. Highly water-soluble; provides milder alkalinity than the Di-SGC variant with a 1 percent solution pH of 8.0 to 10.0.
We supply food-grade Mono-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 Premium Seasoning Grade with tighter chloride and microbiological specifications for use in finished seasoning blends.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, pH, chloride, heavy metals, and microbiology.
Introduction
Mono-Sodium Glycine Carbonate is formed from glycine and sodium carbonate in a one-to-one molar ratio, yielding a multifunctional additive that combines mild buffering, flavor enhancement, and the nutritional contribution of glycine. The product is selected over Di-SGC where lower alkalinity and a smoother flavor profile are required.
Industrial production proceeds by controlled reaction of glycine with sodium carbonate at specific stoichiometric ratios, followed by crystallization to yield the monosodium salt form.
Mono-SGC is approved as a food additive in China and is recognized for specified applications in other Asian food markets. Use in Western markets is more limited, with applications focused on imported seasoning blends and specialty Asian-cuisine food products.
The product is particularly valued in Asian seasoning applications where it contributes a smoother, less harsh flavor profile compared to pure sodium carbonate or other alkaline buffers. The glycine component provides a mild umami and sweet note that complements monosodium glutamate and other umami-class seasonings.
Strategic positioning serves Asian-cuisine food manufacturing, premium seasoning blends, and specialty processed-food applications where flavor and pH functionality must be balanced.
Where it is used
- pH regulator and buffering agent in processed foods
- Flavor enhancer in seasoning blends and bouillon products
- Acidity regulator in canned and preserved foods
- Processing aid in noodle and pasta manufacturing
- Leavening system component in specialty baked goods
- Nutritional additive providing glycine and sodium
- Smoother-taste agent in Asian seasoning applications
- Sauce and dressing pH stabilization
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay | ≥ 98.0% |
| pH (1% solution) | 8.0 to 10.0 |
| Loss on drying | ≤ 1.0% |
| Chloride | ≤ 0.05% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Total plate count | ≤ 1000 CFU/g |
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