Glycine Glycine is manufactured through chemical synthesis by reacting chloroacetic acid with ammonia under pressure or through modern fermentation processes using sugar substrates, used as a non-caloric sweetener, buffering agent, flavor masker, stabilizer, and preservative that provides mild sweetness (0.6-0.8 times sucrose), neutralizes bitterness, stabilizes emulsions/proteins, and controls pH without aftertaste or cariogenic effects. In the food industry, it excels at bitterness suppression from high-intensity sweeteners, pharmaceutical masking, and synergistic sweetness enhancement making it ideal for diet beverages, sugar-free confectionery, and processed foods requiring clean flavor profiles.