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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)

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.