E640 – Glycine and its sodium salt
Flavour enhancerDescription
Amino acid; colorless to white crystals or crystalline powder
Notes
Glycine is the simplest amino acid—the basic building blocks that make up proteins in all living things. It appears as small, colorless to white crystals and can be found naturally in many protein-rich foods like meat, fish, dairy, and beans. Commercially, it's usually made through a chemical process starting from a simple compound called chloroacetic acid, or sometimes extracted from gelatin (which comes from animal bones and skin). As a food additive, glycine works as a flavor enhancer, adding a mildly sweet taste to foods and helping to round out other flavors. You'll often find it in processed meats, seasonings, soup mixes, and some beverages. It's particularly useful in savory products where it can help balance saltiness and add depth to the overall taste profile. While glycine occurs naturally in our bodies and in many foods, the commercial version used as an additive is typically synthetic. It's generally suitable for vegetarians and vegans when produced synthetically, though if derived from gelatin, it would not be appropriate for these diets. There are no major allergen concerns with glycine, and it's considered safe by food regulators worldwide, with no significant dietary restrictions for most people.