Glycylglycine, as a food additive, can enhance the texture and nutritional value of dairy products. As a short peptide, it is easily absorbed and utilized by the human body, supplementing the amino acids needed and thus increasing the nutritional value of the food. When added in appropriate amounts, it can also improve the texture of dairy products, making them smoother and creamier, thereby enhancing the consumer's eating experience.
Glycylglycine also plays a role in improving the stability and extending the shelf life of dairy products. During storage and transportation, dairy products are easily affected by factors such as temperature, humidity, and light, which can cause spoilage or degradation. The appropriate addition of glycylglycine can stabilize the structure of dairy products, preventing undesirable changes and thereby extending their shelf life.
As a food additive, the use of glycylglycine is subject to strict regulations and guidelines. Under the premise of complying with relevant food safety standards and regulations, the amount of glycylglycine added is strictly controlled to ensure its safety and compliance in dairy products. Additionally, it is non-toxic and harmless to the human body, posing no adverse effects on consumer health.
As consumer demands for food quality and texture continue to rise, dairy product manufacturers must continually explore and innovate to meet market demands and consumer preferences. Glycylglycine, as a high-quality food additive, can enhance the quality and texture of dairy products, thus meeting consumers' needs for high-quality foods.
Due to its ability to enhance texture and nutritional value, improve stability and shelf life, ensure safety and compliance, and meet market demands and consumer preferences, glycylglycine is widely used in dairy products. This application not only improves the quality and texture of dairy products but also provides consumers with healthier and more delicious food options.
