Amino Acids

What manufacturers buy here

This category covers free-form amino acids, their salts and derivatives, and related nitrogen compounds used in food supplements. Formulators usually think of them in three groups.

• L-amino acids in free form: L-leucine, L-isoleucine, L-valine, L-glutamine, glycine, L-tyrosine, L-tryptophan, L-arginine, L-methionine, L-threonine and L-proline.
• Salts and derivatives: L-lysine hydrochloride, L-arginine hydrochloride, citrulline malate, ornithine salts, N-acetyl-L-tyrosine and N-acetyl-L-cysteine (NAC).
• Related compounds: creatine monohydrate, beta-alanine, taurine, L-citrulline, GABA, L-theanine, 5-HTP and betaine hydrochloride.

Most of these materials go into powders and sports nutrition, capsules and tablets.

Choosing within the category

Free form or salt. A salt such as L-lysine hydrochloride contains less of the amino acid per gram than the free form. Decide which form the label declares, then calculate the input from the molar masses on the specification sheet.

Stereochemistry. L- and DL- forms, for example of methionine and citrulline, are different materials. They carry different identities on the specification and may have different regulatory status in your target markets.

Solubility and taste. L-tyrosine is poorly soluble in water, and leucine wets poorly, so drink powders often need an instantised grade. Branched-chain amino acids taste bitter, which shapes the flavour system. L-glutamine slowly degrades in aqueous solution, so it suits dry formats better than ready-to-drink liquids.

Grade and documentation. Ask for the grade you need in the quote form. SoleChem sends the specification sheet and certificate of analysis with its quote.

Regulatory notes

Directive 2002/46/EC sets permitted-substance lists only for vitamins and minerals, so amino acids in food supplements fall under national rules on other substances, which differ by member state. Regulation (EC) No 1925/2006 allows the Commission to restrict or prohibit other substances through its Annex III. An ingredient not consumed to a significant degree in the EU before 15 May 1997 and falling within one of the categories in Article 3(2)(a) is a novel food under Regulation (EU) 2015/2283, so check each material against the Union list and our novel-food guide. Some amino acids, such as glycine and L-glutamic acid, are also authorised food additives under Regulation (EC) No 1333/2008.