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Introduction To L-Arginine

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July 07, 2025

L-arginine, a naturally occurring basic amino acid, is one of the basic building blocks of human protein. But in the food industry, L-arginine is widely used as a multifunctional food additive. L-arginine not only provides nutrition, but also improves food flavor, texture and processing performance.

The most common food-grade form of L-arginine is a white or white-like crystalline powder. L-arginine has free-flowing properties and is easy to mix with other food ingredients. May exist in the form of particles or tiny crystals.

L-arginine is used as a protein component to supplement amino acids in the diet. It is especially important for infants, adolescents in rapid growth, athletes, people recovering from surgery or certain medical conditions because of their increased demand for arginine. L-arginine is involved in important physiological processes in the body, such as nitric oxide synthesis, urea cycle, hormone secretion and immune function.

L-arginine has a slight sweet and bitter taste.L-arginine reduces or masks the unpleasant bitterness of certain food ingredients such as caffeine, certain minerals, bitter peptides or other amino acids, improving the overall flavor profile and resulting in a softer, more acceptable taste. This is its important application in beverages and functional foods.

Introduction To L-Arginine

L-arginine In baked goods, L-arginine can Maillard react with reducing sugars and lysine in flour to produce flavor substances and pigments, while also improving the extendibility of dough and the texture, volume and shelf life of the final product.

In meat products, L-arginine helps to promote the conversion of nitrite to nitric oxide and stabilize the pink color of meat products. By affecting myofibrillar protein, improve the water holding capacity of meat products, reduce cooking loss, and make products more tender, smooth and juicier. L-arginine may help stabilize the fat emulsification system.

As a basic amino acid, L-arginine can be used to fine-tune the pH of food products.

L-arginine is added to sports drinks and energy drinks to provide support for energy metabolism and uses its flavor regulating properties to mask bitter and metallic flavors from caffeine, taurine, minerals or vitamins to enhance taste and acceptability. This is a very important application area.

As one of the natural amino acids produced by fermentation, L-arginine can be added in a small amount in industrial production to adjust the amino acid profile and overall flavor balance, especially to reduce excessive bitterness in sauce.

Introduction To L-Arginine

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