The food industry relies on a wide array of specialized ingredients to enhance product quality, nutritional value, and shelf life. Among these, certain chemical raw materials, when meeting stringent purity and safety standards, find niche applications. Creatinine powder, specifically food grade creatinine powder, is one such compound that, while not a common additive, can be utilized in specific food products or supplements. Understanding the specifications of CAS 60-27-5 creatinine is crucial for its appropriate use.

For any ingredient to be used in food products, it must adhere to strict regulatory guidelines. This includes meeting the requirements for food grade creatinine powder, which ensures it is free from harmful contaminants and produced under controlled conditions. While the primary association of creatinine is with kidney function, its chemical properties allow for specific functional roles in food science. The purity, often specified as a minimum assay of 99.00%, is a key indicator of quality for food-grade materials.

The synthesis process for producing food grade creatinine powder is designed to yield a product that is safe for consumption, with manufacturers often adhering to standards similar to those for pharmaceutical use, such as GMP. While less common than its use in pharmaceuticals or research, the potential applications in the food sector can range from specialized nutritional supplements to ingredients in functional foods. The white crystalline powder appearance is a standard visual characteristic.

When evaluating the suitability of this creatinine raw material for food applications, it is essential to consult relevant food safety regulations and obtain comprehensive documentation, including MSDS. Proper storage, typically in cool, dry conditions to maintain its stability over its shelf life of around two years, is also vital. Companies like NINGBO INNO PHARMCHEM CO.,LTD. provide essential chemical raw materials, including the necessary food grade creatinine powder, to support the innovation and quality needs of the food industry.