DL-Alanine
Amino Acids
Flavoring Agents
302-72-7
C₃H₇NO₂
$4.10 ~ $6.15
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is DL-Alanine?
DL-Alanine is a synthetic mixture of the D- and L- forms of the non-essential amino acid alanine, primarily used as a flavor enhancer, sweetener, and nutritional supplement in food and pharmaceuticals.
How is DL-Alanine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Synthesis (Strecker Reaction) | Reacting acetaldehyde, ammonia, and hydrogen cyanide to form the intermediate, α-aminopropionitrile. | Control of reactant molar ratios, temperature, and pressure is critical. This is a highly exothermic reaction requiring stringent safety protocols due to the use of toxic cyanide. |
| 2 | Hydrolysis | Hydrolyzing the α-aminopropionitrile intermediate, typically using a strong acid or base, to convert the nitrile group into a carboxylic acid, forming DL-Alanine. | Monitor reaction temperature, pH, and duration to ensure complete conversion. Incomplete hydrolysis will result in impurities and lower yield. |
| 3 | Neutralization & Crystallization | Adjusting the pH of the reaction mixture to the isoelectric point of alanine (approximately pH 6.0) to cause the product to precipitate out of the solution. | Precise pH control is crucial for maximizing product yield. The cooling rate is controlled to influence crystal size and purity. |
| 4 | Separation & Washing | Separating the crude DL-Alanine crystals from the mother liquor via centrifugation or filtration. The collected crystals are then washed. | Efficient solid-liquid separation is key. Crystals are washed with cold deionized water or an ethanol/water mixture to remove soluble impurities like inorganic salts without significant product loss. |
| 5 | Purification & Decolorization | Redissolving the crude product in hot water and treating the solution with activated carbon to adsorb colored impurities. | The amount of activated carbon and contact time must be optimized. Too much carbon can reduce yield, while too little will result in a discolored final product. |
| 6 | Recrystallization | Filtering off the activated carbon and allowing the purified solution to cool under controlled conditions to form high-purity crystals. | The final solution concentration and the controlled cooling profile are key parameters for achieving the desired purity and crystal morphology required by the final specification. |
| 7 | Drying | Drying the purified, wet crystals under vacuum at a controlled temperature to remove all residual moisture. | Control drying temperature and time to prevent thermal degradation and to achieve the specified moisture content (e.g., <0.2%). Over-drying is as detrimental as under-drying. |
| 8 | Sieving & Packaging | Sieving the dried product to achieve a uniform particle size distribution and then packaging it into sealed, food-grade or pharma-grade containers. | Verify particle size using specified mesh screens. Conduct final QC analysis (Assay, Heavy Metals, etc.) to confirm the batch meets all specifications. Ensure packaging integrity to prevent contamination. |
Technical Specifications
| CAS Number | 302-72-7 |
| Chemical Formula | C₃H₇NO₂ |
| Solubility | Soluble in water, insoluble in ethanol |
| Storage Conditions | Store in sealed containers, in dry and cool place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
pharmaceuticals
food fortification
fermentation media
Mechanism of action:
| Parameter | DL-Alanine |
|---|---|
| Functional Category | Flavor Enhancer; Masking Agent; Nutrient Source |
| Key Ingredients | DL-Alanine (racemic mixture of D- and L-alanine) |
| Mechanism of Action | Acts as a taste modulator by interacting with taste receptors to impart a mild sweetness and umami sensation. This effect masks undesirable off-notes (e.g., bitterness, metallic tastes) from other ingredients. Also serves as a nutrient source, providing a non-essential amino acid. |
| Application Effect in Product | Improves overall palatability and flavor balance in beverages, processed foods, and seasonings. Reduces the perception of bitterness from high-intensity sweeteners, potassium chloride, or other functional ingredients. Contributes to a rounded, more complex flavor profile in savory applications. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| DL-Alanine | Racemic Amino Acid | A 50/50 mixture of L-Alanine and D-Alanine. Synthetically produced. Has a distinct sweet taste. | Less expensive to produce than pure isomers. Strong, clean sweetness profile. | Not purely biocompatible for protein synthesis due to the D-isomer. Lacks stereospecificity. | Food additive (flavor enhancer, sweetener), buffering agent, raw material for chemical synthesis where chirality is not critical. | For cost-effective sweetness or as a chemical intermediate when isomeric purity is unnecessary. |
| L-Alanine | Proteinogenic Amino Acid (L-isomer) | The natural, biologically active form found in proteins. Non-essential amino acid. | Directly utilized in protein synthesis and human metabolism. High biocompatibility. | More expensive than the DL-racemic mixture. Less sweet tasting. | Nutritional supplements, pharmaceutical formulations, cell culture media, chiral synthesis. | When biological activity for protein synthesis or specific metabolic function is required. |
| D-Alanine | Non-proteinogenic Amino Acid (D-isomer) | The "unnatural" mirror image of L-Alanine. Component of some bacterial cell walls. | Resistant to degradation by many common enzymes. Unique building block for specific syntheses (e.g., some antibiotics). | Not used in mammalian protein synthesis. More expensive than DL-Alanine. Limited applications. | Microbiological research, synthesis of certain pharmaceuticals and agrochemicals. | When the specific D-configuration is essential for a targeted synthesis or biological function. |
| Glycine | Achiral Amino Acid | Simplest amino acid; has no chiral center. Sweet taste. Functions as a neurotransmitter. | Very low cost. No issues with isomers. Broad utility as a sweetener, buffer, and neurotransmitter. | Structurally simpler, offering less complexity for certain chemical syntheses. Different metabolic roles than Alanine. | Food additive, pharmaceutical excipient, metal chelation, nutritional supplements. | For the lowest cost, sweet-tasting amino acid when chirality is irrelevant or undesirable. |
| Beta-Alanine | Beta-Amino Acid | An isomer of Alanine with the amino group on the beta-carbon. Not used to build proteins. | Acts as a direct precursor to carnosine, a key muscle buffer. Well-studied for enhancing athletic performance. | Can cause a harmless tingling sensation (paresthesia). Not involved in protein synthesis. Different chemical reactivity. | Sports nutrition supplements to improve high-intensity exercise capacity and endurance. | Specifically for its proven role in boosting muscle carnosine levels for athletic benefits. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications