L-Lysine
About This Product
L-Lysine is one of the nine amino acids humans cannot synthesise, and is produced industrially by fermentation of carbohydrate using Corynebacterium strains. It is most commonly supplied as L-lysine hydrochloride, CAS 657-27-2, which is stable, free-flowing and easier to handle than the free base at CAS 56-87-1.
Its commercial importance follows from a nutritional fact: lysine is the first limiting amino acid in wheat, maize and rice protein. A diet built on cereals runs short of lysine before it runs short of any other essential amino acid, so protein from that diet cannot be fully used no matter how much is eaten. Supplementing lysine raises the biological value of the whole protein intake.
That makes it central to animal feed, where it allows lower crude-protein formulations without loss of performance, and to food fortification of cereal products in regions where cereals dominate the diet. It is also used in sports and clinical nutrition, and in supplements.
Specify whether the free base or the hydrochloride is required, and confirm assay and whether a food or feed grade applies.
Specifications
Applications
Packaging Options
- Pack size confirmed on enquiry
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
Confirm the evidence before ordering
Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
Review documentation