L-citrulline
L-citrulline is an amino acid that is not built into proteins, first identified in watermelon, where it occurs naturally. Commercial L-citrulline is made by bacterial fermentation of sugars, then purified and crystallized to a white powder. Brands buy free-form L-citrulline, or citrulline malate (a combination with malic acid), for powders, capsules and drink mixes.
Suppliers sell different products under the same name. Specify the one you need.
Crystalline L-citrulline powder, the most concentrated form.
L-citrulline made by bacterial fermentation of corn, cassava or beet sugar; the source and any vegan statement appear on the supplier's spec.
L-citrulline combined with malic acid in a fixed ratio, sold as a separate ingredient.
Watermelon extracts or powders standardized to citrulline, sold as botanical ingredients with a far lower citrulline content.
Compare each result with your own specification when the lot arrives.
Store L-citrulline in tightly closed, lined containers in a cool, dry place away from light and strong odors, and reseal opened packs promptly. 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 assay and source for each lot. Rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Workout Supplements monograph lists L-citrulline, with L-citrulline ethyl ester and L-citrulline malate among its source ingredients.
Source: webprod.hc-sc.gc.ca (opens in a new tab)The same monograph requires a caution statement on products providing more than 3 g of L-citrulline per day.
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.
Distributor · City of Industry, CA
California ingredient supplier that sources branded and commodity ingredients for supplement and food makers, from amino acids and vitamins to magnesium L-threonate and a plant-based vitamin D3.
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 free-form L-citrulline, fermented (plant-sugar) grade, citrulline malate and watermelon-derived. 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 and heavy metals and microbiology, each with its method, specification and result for that lot.
Store L-citrulline in tightly closed, lined containers in a cool, dry place away from light and strong odors, and reseal opened packs promptly. 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.
Health Canada's Workout Supplements monograph lists L-citrulline, with L-citrulline ethyl ester and L-citrulline malate among its source ingredients. The same monograph requires a caution statement on products providing more than 3 g of L-citrulline per day.
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