L-Lysine CAS 56-87-1 Food Grade

Chemical properties: White or nearly white crystalline powder that flows freely. Almost odorless. Melt and decompose at 263-264 ℃. Usually stable, prone to clumping and slight coloring under high humidity. Stable when the relative humidity is below 60%, and dihydrate is formed when the relative humidity is above 60%. Coexistence with vitamin C and vitamin K3 results in coloring. Under alkaline conditions and in the presence of reducing sugars, it decomposes upon heating. Easy to dissolve in water (40g/100ml, 35 ℃), the aqueous solution is neutral to slightly acidic, and heated together with phosphoric acid, hydrochloric acid, sodium hydroxide, ion exchange resin, etc., it has racemization effect. Lysine is an essential amino acid, and its deficiency can cause protein metabolism disorders and functional impairments, leading to growth disorders. D-type lysine has no physiological effect.
Usage: Nutritional supplement. Used to enhance lysine in food. The lysine content in plant proteins is generally low. Rye, rice, corn, peanut flour, etc. contain lysine as the limiting amino acid, while wheat, sesame, oats, etc. contain lysine as the first limiting amino acid. The fortified dosage in Japan (calculated as L-lysine) is 150mg/100g for wheat flour, macaroni, instant noodles, etc; Bread, cookies, etc. are 100mg/100g; Quick cooked noodles 50mg/100g. It can also be used for mayonnaise, milk powder, cow's milk, convenience foods, etc. The minimum daily requirement for adults (calculated as L-lysine) is approximately 0.8g for males and 0.4g for females, 12-32mg/kg for young adults, and 180mg/kg for young children (1g of L-lysine is equivalent to 1.25g of L-lysine hydrochloride).