L-Ornithine

L-Ornithine is a non-proteinogenic alpha-amino acid — (2S)-2,5-diaminopentanoic acid — that sits at the centre of the urea cycle, where it accepts a carbamoyl group to form citrulline and is regenerated when arginase cleaves L-arginine. Because it is never incorporated into protein, it does not accumulate in protein hydrolysates and has to be produced directly. Structurally it is a diamino acid: two basic nitrogen centres and a single carboxyl group, no ring and no second oxygen function. That chemistry is what governs both its ion-exchange behaviour during purification and its tariff position. Commercial L-ornithine is made by microbial fermentation, typically with engineered Corynebacterium glutamicum or Escherichia coli grown on glucose or sucrose, so the material is non-animal in origin and supports vegan and vegetarian label claims. The free base (CAS 70-26-8, melting near 140 °C) is strongly hygroscopic and crystallises poorly, so almost all traded powder is the monohydrochloride (CAS 3184-13-2), which is free-flowing, stable and easy to blend; L-ornithine L-aspartate is the other salt seen in trade. Buyers should state which form they are pricing: the monohydrochloride is 78.4% L-ornithine by mass (132.16 of 168.62 g/mol), so a free-base-equivalent dose needs roughly 27.6% more salt by weight. Thovek supplies fermentation-grade L-ornithine and L-ornithine hydrochloride to supplement brands, contract manufacturers and clinical nutrition companies. Every shipment carries a batch certificate of analysis with assay, specific rotation, loss on drying and elemental impurity results, plus allergen, GMO and origin statements and Kosher/Halal documentation where required. Because the material picks up moisture readily, we ship in lined packs and recommend that opened drums be resealed immediately and blended in a humidity-controlled room.