Betaines

Physical and chemical properties of Betaines

Betaine, also known as trimethylaminoethyl lactone, betaine, trimethylammonium ethyl lactone, is a quaternary ammonium derivative of glycine, is a class of nitrogen methyl compounds or trimethylenedisalt forme after the hydrogen on the amino acid is replaced by a methyl group. Common ones are glycyl betaine, beta-alanyl betaine and prolyl betaine. Prism crystal or leaf crystal obtained from ethanol, with sweet taste, easy deliquination. It is soluble in water, methanol and ethanol. but insoluble in ethyl ether, and isomerize to methyl dimethylaminoacetate at the melting point. The crystal of monohydrate is obtaine from the aqueous solution of free acid HO-N (CH3) 3-CH2COOh. It loses water at 100℃ to form betaines, which is stable in acid.

Chemical property of Betaines

Colorless crystalline or white crystalline powder, odorless, sweet. Melting point 293℃ (decomposition). Easy deliquescent, 1g this product can dissolve in 0.63g water, 1.8g methanol, 11.5g ethanol, slightly soluble in ether. Trimethylamine breaks down in a concentrated base. The transoral LD5011.2g/kg in male rats and LD5011.15g/kg in female rats.

Apply of Betaine

Baisfu Betaines is a quaternary ammonium alkaloid. Anhydrous betaine is a new fine chemical, which can be widely use in food, medicine, daily chemical, printing and dyeing. chemical and other fields. Anhydrous betaine is an efficient and high quality nutrient additive. Pharmaceutical grade betaine can use in pharmaceutical, cosmetic, food, juice industry, as well as dental materials, in addition to betaine can also use in the fermentation industry.
Anhydrous betaine has the functions of brightening eyesight, anti-fatty liver, protecting kidney, treating atherosclerosis and other cardiovascular diseases, and is use in health food.
Anhydrous betaine is widely use in food and beverage industry because of its moderate taste and colorless.