Glycine
The simplest amino acid, mild sweetness.
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A naturally occurring amino acid (a building block of proteins) used as a dough conditioner or mild sweetener.
How it is used in food
Improves food quality and stability.
Commonly found in- Processed foods
Health and safety
Generally recognized as safe (GRAS) at authorized levels.
Regularly evaluated by EFSA for safety.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E640
Worth knowing
Glycine has a naturally sweet taste and is the simplest of all amino acids found in the human body.
Conclusion
There is no reason to avoid this naturally occurring amino acid when it appears on a label. Because it is a fundamental building block of proteins that is synthesised chemically or via fermentation, EFSA considers it very safe to use as a dough conditioner or mild sweetener in processed foods.
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Open the appEntry last reviewed 2026-07-28.
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