Iimpawu zemveliso kunye nemisebenzi:
Kumashishini axuba amayeza, inendima ebalulekileyo ekudityanisweni kwamayeza awahlukahlukeneyo.Isakhono salo sokuphucula uzinzo lwechiza kunye nokwandisa i-bioavailability yenza ukuba ibe sisithako esiyimfuneko kwimixube emininzi.Ukongeza, i-L-pyroglutamic acid inezixhobo zokulwa ne-antioxidant, iyenza ilungele ukuguga kunye neemveliso zokhathalelo lwesikhumba.
Kwintsimi yezithambiso, i-L-pyroglutamic acid ineenzuzo ezibalulekileyo.Iimpawu zayo zokuthambisa zenza ukuba ibe yongezwa kakhulu kwiimveliso zokunakekelwa kwesikhumba kunye neenwele.Igcina ulusu lwakho lujongeka lulutsha kwaye ludlamkile ngokunyusa amanzi kunye nokukhuthaza ukuvuselelwa kweeseli.Ukukwazi kwayo ukumelana noxinzelelo lwendalo kuqinisekisa iziphumo ezihlala ixesha elide.
Ukongeza, i-L-pyroglutamic acid isetyenziswe kwishishini lokutya njenge-flavour enhancer kunye ne-preservative.Imvelaphi yayo yendalo kunye nencasa emnandi yenza ukuba ibe lolona khetho lubalaseleyo lokuphucula amava oluvo lwemveliso eyahlukeneyo yokutya kunye nesiselo.Ngokhuseleko lwayo oluqinisekisiweyo, luyamkelwa ngokubanzi kwiimveliso zabathengi.