Origin
Chemically speaking, E 640 is an aminoacetic acid that participates in the formation of proteins and, as already mentioned, is also involved in the construction of skin or bones in humans. Furthermore, glycine is an important substance to maintain nerve impulse transmission in the nervous system. For use in the food industry, E 640 is obtained by synthesizing chloroacetic acid and ammonia. The result is a colorless crystalline solid that dissolves well in water and has a slightly sweet taste.
Usage
E 640 is primarily used to round off or enhance the flavor impression of sweet foods. It is frequently found in seasonings, sauces, soups, ready meals, meat products, and sweetener tablets. Moreover, glycine can generally be used as a food additive without any maximum quantity restriction.
Risks
There are no indications of danger for the use of E 640 as a flavor enhancer. Therefore, the food additive E 640 can be consumed without concern. An ADI value (Acceptable Daily Intake) has not been established so far.