N-Acetylglycine

PROPERTIES

N-Acetylglycine (NAGly) is a white to light beige crystalline powder. It is moderately soluble in alcohol and slightly soluble in acetone, chloroform and glacial acetic acid. Practically insoluble in ether and benzene.

APPLICATIONS

FOOD (replacing monosodium glutamate agent)

N-acetylglycine salts of the flavouring compositions have been found to be able to elicit umami taste. The food products that are concerned with the use of NAGly may be dehydrated products such as soups, snacks, culinary products such as powdered flavourings, intermediate moisture food such as spreadable pastes, sausages. The compounds may also be used in full moisture foods. Such compositions can replace, at least partially, monosodium glutamate in foodstuffs in which flavour enhancers are desired.

The other study describes the use of NAGly for preventing the development of off-taste in thawed milk because of milk denaturation upon freezing.

BIOLOGICAL RESEARCH

N-Acetylglycine is used in biological research of peptidomimetics. It is used as the blocking agent of the N-terminus to prepare unnatural and unusual amino acids and amino acid analogs as well as to modify peptides. N-Substituted glycine analogs are widely used in peptidomimetics and drug research.

HYGIENE (replacing menthol agent)
It has been found that the menthyl ester of N-acetylglycine produces a longer-lasting cool sensation and refreshing effect with less predominant flavour and burning sensation than menthol. The invention accordingly provides that ester as a new compound that is useful in compositions for oral administration (e.g. toothpaste).

ACCELERATORS

Influence of N-acetylglycine on the kinetics of the ceric ion-initiated graft copolymerization of acrylonitrile and methyl methacrylate onto chemically modified jute fibers was studied in the temperature range 40–60°C. More than 185% graft yield could be achieved. Grafting has improved the thermal stability of jute fibers.

Other uses:

Chemical building block for many chemical products, such as glycine, aspartame and other amino acids.

Intermediate for phenylalanine synthesis via reactions with benzaldehyde, followed by hydrolysis and selective hydrogenation of an acetaminocinnamic acid intermediate.