L-Alanine – Enhancing Health and Flavor

L-Alanine

L-Alanine is one of the 20 amino acids that make up human proteins. It can provide the essential amino acids required by the human body and participate in the metabolic cycles of the three major nutrients. AHB has successfully overcome the anaerobic fermentation technology bottleneck and, for the first time internationally, achieved large-scale production of L-Alanine through microbial anaerobic fermentation, significantly reducing costs and reaching an internationally leading level. With renewable glucose as the raw material and zero carbon dioxide emissions during the fermentation process, it offers significant economic and environmental benefits, combining both deliciousness and health.

Benefits

Adding L-Alanine (0.5%-2.0%) can enhance the sweetness and umami scores of fish sauce to a certain extent, reduce the fishy taste score, and improve the overall product texture.
1% L-Alanine can increase the variety of volatile compounds in marinated vegetables and weaken the unpleasant odors associated with sulfur compounds.
L-Alanine possesses a sweet taste, which not only enhances the freshness of food, reduces saltiness and acidity, but also softens pungent tastes such as spicy, bitter, and astringent, contributing to both the deliciousness of the food and the inherent taste of the ingredients. L-Alanine itself is sodium-free, making it a safer option. It can also participate in the metabolic cycles of amino acids and sugar sources, enhancing the nutritional benefits of food.
L-Alanine can improve the bioavailability of BCAAs (branched-chain amino acids).