CAS: 74-79-3 Content 99%

Production License Number: SC20113118100048

Belongs to: Amino Acid Series

Function: Nutritional Supplement

Model: Food Grade

Brand: Huayang Huaheng 25 kg/drum/bag

[Product Name] L-Arginine; L-Arginine Base

[Product Molecular Formula] C6H14N4O2

[Product Molecular Weight] 174.20

[L-Arginine Product Characteristics]

L-Arginine is a white crystalline powder. Melting point 244°C (decomposition). After recrystallization from water, it loses crystalline water at 105°C.

[L-Arginine Properties] Easily oxidizes and discolors in air, hygroscopic, soluble in water and ethanol, antibacterial effect similar to sorbic acid.

[Product Storage] Store L-Arginine in a dry, clean, cool place. Shelf life two years.

[Product Uses]

L-Arginine nutritional supplement, flavoring agent.

Used as pharmaceutical raw material and food additive

Uses: Nutritional supplement; flavoring agent. Heating reaction with sugar (amino-carbonyl reaction) can obtain special flavor substances. GB2760-2001 stipulates it as an allowed food flavor.

(1) Bread, cakes, noodles, pasta, improves raw material utilization, enhances texture and flavor.

(2) Minced aquatic products, canned foods, dried seaweed, etc., strengthens texture, maintains freshness, enhances taste.

(3) Sauces, ketchup, mayonnaise, jam, light cream, soy sauce, thickener and stabilizer.

(4) Fruit juice, alcoholic beverages, etc., dispersant.

(5) Ice cream, caramel, improves taste and stability.

(6) Frozen foods, processed aquatic products, surface gelling agent (preservation).

[L-Arginine Usage Instructions and Dosage]

1. 6.6% of total protein mass in food.

2. FEMA (mg/kg, 1998):

Baked goods, breakfast cereals 20~100; Beverages 3~30;

Cheese, sauces, meat products, nut products, poultry 15~100;

Chewing gum, candy, frosting, gelatin, pudding, soft candy, sugar substitutes, sweet sauces 3~15;

Seasonings 2~25; Egg products, imitation dairy, other grains 5~10;

Oils and fats, cold drinks, fruit ice, dairy products 5~15; Hard candy 1~20;

Instant coffee/tea 10~100; Jam, jelly, processed fruits 2~15;

Processed vegetables 3~5; Rehydrated vegetables 5~25; Flavoring spices 10~250;

Snack foods 15~250; Soups 5~250.

[L-Arginine Quality Standards] [AJI92 USP35]

Product Uses: L-Arginine can be used as a food raw material. Flavor enhancer; used in processed aquatic products, green tea flavor enhancer, etc. Heating reaction with sugar can obtain flavor substances.

L-Arginine used in agriculture: Enhances root development, precursor for plant endogenous hormone polyamine synthesis, improves crop salt stress resistance.

Quality Standards: FCC, AJI92

Limits:

1. 6.6% of total protein mass in food.

2. FEMA (mg/kg, 2014): Baked goods, breakfast cereals 20~100; Beverages 3~30; Cheese, sauces, meat products, nut products, poultry 15~100; Chewing gum, candy, frosting, gelatin, pudding, soft candy, sugar substitutes, sweet sauces 3~15; Seasonings 2~25; Egg products, imitation dairy, other grains 5~10; Oils and fats, cold drinks, fruit ice, dairy products 5~15; Hard candy 1~20; Instant coffee/tea 10~100; Jam, jelly, processed fruits 2~15; Processed vegetables 3~5; Rehydrated vegetables 5~25; Flavoring spices 10~250; Snack foods 15~250; Soups 5~250.

[L-Arginine] Packaging and Storage Conditions:

1. This product is usually packaged in 25 kg/bag or 25 kg cardboard drum.

2. This product should be sealed and stored away from light, in a cool, dry, ventilated place.