L-arginine
L-arginine is an amino acid with a strongly basic guanidino group on its side chain. Commercial L-arginine is made by bacterial fermentation of sugars, then purified and crystallized. It is sold as the free base, which gives a strongly alkaline solution, as L-arginine monohydrochloride, which is closer to neutral and about 83% arginine by weight, and as salts such as arginine alpha-ketoglutarate, for powders, capsules and tablets.
Suppliers sell different products under the same name. Specify the one you need.
Free-form arginine; strongly alkaline in water and bitter, often used where it neutralizes acids in a formula.
The monohydrochloride salt, easier to formulate in neutral products; the label amount of arginine is lower than the salt weight.
A salt of arginine with alpha-ketoglutaric acid, sold in fixed ratios such as 1:1 or 2:1.
L-arginine made by bacterial fermentation of corn, cassava or beet sugar; the source and any vegan statement appear on the supplier's spec.
L-arginine tested to the USP monograph, used where a compendial grade is required for supplements.
Compare each result with your own specification when the lot arrives.
Store L-arginine in tightly closed, lined containers in a cool, dry place away from light and strong odors, and reseal opened packs promptly. The free base absorbs carbon dioxide and moisture from air, so keep it tightly closed. Shelf life or retest date is set by the supplier's specification; assay, loss on drying and micro are the usual retest points for older stock.
Record the form (base, HCl or salt) and assay for each lot, and calculate arginine content from the salt form. Rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.320 lists L-arginine among the amino acids that may be safely used as nutrients added to foods, in free form or as the hydrochloride, sodium or potassium salt.
Source: ecfr.gov (opens in a new tab)21 CFR 172.320 references Food Chemicals Codex specifications for both L-arginine and L-arginine monohydrochloride.
Source: ecfr.gov (opens in a new tab)GRN 290 and GRN 317 (L-arginine) closed with FDA having no questions, for brine solutions injected into or mixed with beef (GRN 290) and pork or poultry (GRN 317).
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's L-Arginine monograph lists L-arginine alpha-ketoglutarate, L-arginine ketoisocaproic acid and L-arginine monohydrochloride among source ingredients.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Raleigh, NC
North American subsidiary of the Ajinomoto Group. It supplies pharmaceutical- and food-grade amino acids made by fermentation, in pack sizes from R&D pails to bulk, plus custom amino acid blends.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include l-arginine base, l-arginine HCl, arginine alpha-ketoglutarate, fermented (plant-sugar) grade and uSP grade. Ask each supplier for the specification sheet of the exact grade they quote.
Expect identity, assay, related substances, loss on drying and residue on ignition, heavy metals and microbiology and pH and chloride, each with its method, specification and result for that lot.
Store L-arginine in tightly closed, lined containers in a cool, dry place away from light and strong odors, and reseal opened packs promptly. The free base absorbs carbon dioxide and moisture from air, so keep it tightly closed. Shelf life or retest date is set by the supplier's specification; assay, loss on drying and micro are the usual retest points for older stock.
21 CFR 172.320 lists L-arginine among the amino acids that may be safely used as nutrients added to foods, in free form or as the hydrochloride, sodium or potassium salt. 21 CFR 172.320 references Food Chemicals Codex specifications for both L-arginine and L-arginine monohydrochloride. GRN 290 and GRN 317 (L-arginine) closed with FDA having no questions, for brine solutions injected into or mixed with beef (GRN 290) and pork or poultry (GRN 317). Health Canada's L-Arginine monograph lists L-arginine alpha-ketoglutarate, L-arginine ketoisocaproic acid and L-arginine monohydrochloride among source ingredients.
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