A comparison with recently calculated nanocrystal glycine melting temperatures of 𝛼-, 𝛽, and 𝛾-glycine nanocrystals of comparable size show the melting temperature of the new form to be approximately 30 to 40 K lower than the 𝛼or 𝛽-glycine 30 , the two kinetically competitive forms during crystallization in water, clearly demonstrating thermodynamic instability of the new form, and explaining why it is not formed at either the nanoscale or micron scale , in the absence of the electric field. In comparison to 𝛾-glycine nanocrystal melting temperatures, the newly produced form is found to be competitive in stability at the nanoscale. Once formed, nanocrystals of the new polymorph are predicted to possess a large increase in the solubility relative to 𝛼and 𝛽-glycine, resulting from the reduced melting temperature. This presents a new method to combat low bioavailability API crystals, as the reduced melting temperature, and increased solubility, of electric field produced metastable forms may translate directly to enhanced dissolution kinetics in vivo .