Name: L-Citrulline Powder
Brand: Green Jeeva LLC
SKU: GJ6099

L-Citrulline Powder

SKU#: GJ6099

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Product Description

L-Citrulline is a non-essential amino acid. It is named after the watermelon (Citrullus lanatus), from which it was first isolated. L-Citrulline can be found in certain foods, like watermelon, and is also available in dietary supplement form.

Product Type:

Raw Material/Extract
Product Category:

Dietary Ingredients
Product Sub Category:

Food Ingredients and Chemicals
Product Mix Category:

Conventional RM powders
Package Type:

25.00Kg

Product Data

Main Producing Countries	Brazil, China, India, Japan and United States
Product Use

Production & Sourcing

Citrulline is an amino acid that is naturally found in watermelons, cucumbers, and other melon fruits. It was first isolated from watermelon juice in 1914 and has since been produced synthetically for use in various applications.

Synthetic production of citrulline involves the reaction of carbamoyl chloride and l-ornithine, which is then converted into citrulline by the enzyme argininosuccinate synthetase. The resulting citrulline is then purified and used in various industries.

Natural sourcing of citrulline involves extracting it from watermelons and other fruits through a fermentation process. This is a more expensive method, but it produces a pure and more bioavailable form of citrulline.

Application

Functionality

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

SKU : GJ6099 In stock

L-Citrulline Powder

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Shelf Life: 24months

Country Of Origin: China

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	White	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Slightly Sweet	Organoleptic
Loss on drying	NMT 5.0% w/w	USP<731>
Identification	In accordance with standard retention time	HPLC
Optical rotation	Between +24.5°- +26.8°	USP<781>
Transmittance	NLT 98%	USP
Residue on ignition	NMT 0.1%	USP<281>
pH	Between 5.0-7.0	USP<791>
Assay	Between 98.5%-101.0%	HPLC
Ammonium	NMT 0.02%	USP
Sulfate	NMT 0.02%	USP<221>
Chloride	NMT 0.02%	USP<221>
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 0.5 ppm	USP<232>
Arsenic	NMT 1 ppm	USP<232>
Mercury	NMT 0.5 ppm	USP<232>
Cadmium	NMT 0.5 ppm	USP<232>
Iron	NMT 10 ppm	USP<241>
Microbiology Test
Total Plate Count	NMT 10,000 cfu/g	USP<61>
Yeast & Mold	NMT 1000 cfu/g	USP<61>
E. Coli	Absent	USP<62>
Salmonella	Absent	USP<62>