Glycine-food grade
Used as a flavoring or sweetener, in combination with DL-Alannine or Citric, it can be used in Alcohol beverage; used as a acid corrector or buffer for the composition of wine and soft beverage; used as an additive for the making of sauce, vinegar, fruit juice, salted vegetables and sweet jams in order to improve the flavor and taste of food, to retain its original color and to provide a source of sweet;
Used as an antiseptic agent for fish flakes and peanut jams;
Can play a buffering role in the taste of edible salt and vinegar;
Used as an inductor in feed additives;
Used in food processing, brewing process, meat processing and soft beverage formulas as well as in Saccharin Sodium in order to remove bitterness;
Can play a certain role in metal chelation and antioxidation, used as a stabilizer for cream, cheese, margarine, fast cooked noodles, wheat flour and pig lard;

Glycine-pharm. grade
Used as a stabilizer for Vitamin C;
Used in the research on the metabolism of amino acids by medical organisms or on a biochemical basis;
Used as a buffer for aurcomycin, as a raw material for making L-dopa for treating Parkinson's disease, Vitamin B6, and other amino acids such as Threonine;
Mainly used in Amino Acid injection solution as nutritional infusion;
Used as the raw material for cephalosporins.

Glycine-tech. grade
used as a solvent for removing CO₂ in the fertilizer industry, as an additive to the galvanizing solution, as a pH regulator, as an intermediate of pesticides, e.g. a key raw material for Herbicide Glyphosate;

Used as an additive for protein hydrolysating in order
to improve protein useful;