Glycine
The short version
The simplest amino acid — a mild sweetener and umami modulator in Japanese-style seasonings.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured synthetically (chloroacetic acid + ammonia, or Strecker synthesis from formaldehyde) or by hydrolysis of gelatin. Also produced by fermentation. A non-essential amino acid present in all proteins.
How it's used
Used in Japanese-style savory seasonings, instant ramen broth packets, processed sausages, soft drinks, and shelf-stable bento meals. Functions both as a mild sweetener (about 70% as sweet as sucrose) and as a flavor modulator that rounds and broadens MSG-driven umami. Also a preservative-adjacent role in some bento by chelating spoilage-promoting metal ions.
Safety profile
ADI not specified — considered safe. As the body's most abundant non-essential amino acid, dietary additions are metabolized identically to protein-derived glycine. Pharmacological doses are sometimes used clinically (for sleep, schizophrenia adjuncts) without significant adverse effects.
Physical & chemical properties
White crystalline powder, sweet-bland taste. Very soluble in water. Heat-stable; survives baking and retort processing.
Regulation worldwide
Permitted globally for both flavor-enhancer and nutritional-supplement uses.
Educational information only. Not medical or dietary advice.