E640 — Glycine

Glycine, designated as E640, is a naturally occurring amino acid that serves as a building block of proteins. In the food industry, it is primarily used as a nutrient for yeast in bread production and as a bread enhancer. 

Danger Level: 0 — Safe

Purpose in Products

  • Yeast Nutrient: Glycine provides essential nutrients to yeast, promoting optimal fermentation and leavening in breadmaking.
  • Bread Enhancer: It contributes to improved bread texture and volume, resulting in a more desirable product.

Health Considerations

Glycine is generally considered safe for consumption. However, since it is primarily produced from gelatin derived from animal bones, it may not be suitable for vegans, vegetarians, and individuals following certain religious dietary restrictions. The origin of glycine can vary, and only the producer can provide specific information regarding its source. 

Impact on Children

Glycine is safe for children when consumed in typical dietary amounts. Nonetheless, excessive intake should be avoided to prevent potential digestive issues.

Impact on Taste

Glycine is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

Glycine is compatible with various other food additives, including sugars and other hydrocolloids. Its water-binding properties make it suitable for use in products requiring moisture retention.

Natural Occurrence

Glycine is naturally found in animal tissues, particularly in meat and fish. It is commercially produced from gelatin, which is derived from animal bones, and may also be synthesized through bacterial fermentation of sugars. 

Alternatives and Substitutes

For those seeking alternatives to glycine, options include:

  • L-Cysteine: An amino acid used as a dough conditioner in breadmaking.
  • Ascorbic Acid (Vitamin C): Used as a dough conditioner to strengthen gluten and improve bread quality.

Regulation

Glycine is approved for use as a food additive in many countries, including the European Union, where it is designated as E640. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits.

Conclusion

Glycine (E640) is a versatile and natural food additive with a long history of safe use. Its ability to act as a yeast nutrient and bread enhancer makes it valuable in various food products. While generally safe, it is advisable to consume it in moderation to avoid potential adverse effects, especially for individuals with dietary restrictions related to animal-derived products.