明胶

Name: 明胶
Brand: 济南圣和化工有限公司

CAS 25718-94-9C2H5NO2MW 75.07

明胶，CAS 登记号 25718-94-9，由济南圣和化工有限公司现货供应，可提供纯度按批次COA提供(不公开发布) 的规格，下游主要用于食品添加剂；食品加工助剂；其他食品添加剂；增稠剂。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。

规格参数

CAS号25718-94-9

分子式C2H5NO2

分子量75.07

熔点451 °F (NTP, 1992)

LogP-3.21

纯度按批次COA提供(不公开发布)

包装按订单/批次确认(不公开发布)

应用领域食品添加剂；食品加工助剂；其他食品添加剂；增稠剂

用途与场景

食品添加剂；食品加工助剂；其他食品添加剂；增稠剂

包装与供货

包装规格按订单/批次确认(不公开发布)

纯度规格按批次COA提供(不公开发布)

储存条件密封、阴凉干燥处保存

供货周期现货/按订单安排

文件与支持

每批随货提供 COA；可按需提供 MSDS 及技术文件。邮件注明产品名称与 CAS 号，一个工作日内回复报价。

常见问题

在哪里能查到明胶的 CAS 号？

本页已列出明胶的 CAS 号：25718-94-9，可与随货 COA 核对。

可以提供哪些规格和包装？

常见纯度为按批次COA提供(不公开发布)，包装形式为按订单/批次确认(不公开发布)，特殊规格可在询价时说明。

明胶一般用在什么产品里？

主要涉及食品添加剂；食品加工助剂；其他食品添加剂；增稠剂。

下单流程是怎样的？

来信 info@591daili.com 或 WhatsApp 联系，提供产品名称、CAS 号与数量，确认价格与交期后即可安排发货，验收以批次 COA 为准。

PubChem 公开数据

Description

Gelatine · CAS 25718-94-9 · C2H5NO2. UNII TE7660XO1C. Melting Point: 451 °F (NTP, 1992); Melting Point: 262; Melting Point: 290 °C decomposes.

Identification

CAS Registry Number	25718-94-9
PubChem CID	750
Molecular formula	C2H5NO2
IUPAC name	2-aminoacetic acid
UNII (FDA)	TE7660XO1C
FEMA number	3287
JECFA number	1421

Computed Descriptors

Molecular Weight	75.07
XLogP3	-3.2
Hydrogen Bond Donor Count	2
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	1
Exact Mass	75.032028402
Monoisotopic Mass	75.032028402
Topological Polar Surface Area	63.3
Heavy Atom Count	5
Formal Charge	0

Physical & Chemical Properties

Melting Point	451 °F (NTP, 1992)
Melting Point	262
Melting Point	290 °C decomposes
Melting Point	MP: 189 °C /(C2H5NO2)2.HCL/
Melting Point	262.2 °C
Solubility	249000
Solubility	249.0 mg/mL
Density	1.161 g/cu cm @ 20 °C
Vapor Pressure	0.00000013 [mmHg]
LogP	-3.21

Physical description & handling notes

Glycine appears as white crystals. (NTP, 1992)
Dry Powder; CBI; Large Crystals; Liquid; Other Solid; Liquid
White solid; [CAMEO] White crystals; [Sigma-Aldrich MSDS]
Solid
White crystalline powder; odourless
White crystals

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent TRS 928-JECFA 63/98
GHS notification summary	96.7% (582 / 602)

GHS Hazard Classification

GHS notification summary	96.7% (582 / 602)

This chemical does not meet GHS hazard criteria for 96.7% (582 of 602) of all reports.

Reported as not meeting GHS hazard criteria by 582 of 602 companies (only 3.3% companies provided GHS information). For more detailed information, please visit ECHA C&L website.

Documented Uses

A non-essential amino acid that is an inhibitory neurotransmitter; Used as a buffer and reagent in organic chemistry; [Merck Index] Used in biochemical research, as a chicken feed additive, to retard rancidity in animal and vegetable oils, as a medication, and nutrient; [HSDB] Used as a flavoring agent and nutritional supplement; [FDA]
Farming (Feed Additives) [Category: Industry]
AS A BUFFERING AGENT; IN SYNTHESES
MEDICATION: DIETARY SUPPLEMENT FOR BODY BUILDING PROTEINS; NUTRIENT; INTRAVENOUS FEEDING; IRRIGATING FLUID IN TRANSURETHRAL REMOVAL OF PROSTATE; BUFFERING COMPOUND IN ANTACID PREPN
Organic synthesis, nutrient, biochemical research, buffering agent, chicken-feed additive, reduces bitter taste of saccharin, retards rancidity in animal and vegetable fats.
For more Uses (Complete) data for GLYCINE (7 total), please visit the HSDB record page.

Synonyms

glycine; 56-40-6; 2-Aminoacetic acid; aminoacetic acid; Aminoethanoic acid; Glycocoll; Glycolixir; Glicoamin; Glycosthene; Aciport; Padil; Hampshire glycine; Amitone; Leimzucker; Acetic acid, amino-; Aminoazijnzuur

Frequently Asked Questions

What are the CAS number and molecular formula of Gelatine?

CAS 25718-94-9; molecular formula C2H5NO2; molecular weight — g/mol.

What other names is Gelatine known by?

glycine, 56-40-6, 2-Aminoacetic acid, aminoacetic acid, Aminoethanoic acid, Glycocoll.

What is the regulatory status of Gelatine?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT; Flavoring Agents.

Is Gelatine classified as hazardous?

96.7% of GHS notifications report no hazard classification (582 of 602).

What are the key physical properties of Gelatine?

Melting Point: 451 °F (NTP, 1992); Melting Point: 262; Melting Point: 290 °C decomposes; Melting Point: MP: 189 °C /(C2H5NO2)2.HCL/.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.

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