L-Arginine and L-Citrulline Blend Powder

This is a two-component free-form amino acid powder: L-arginine (CAS 74-79-3, C6H14N4O2, 174.20 g/mol) and L-citrulline (CAS 372-75-8, C6H13N3O3, 175.19 g/mol), blended 1:1 by weight as standard, with 2:1 and 1:2 ratios made to order. The two are metabolically linked rather than merely adjacent on a label. Citrulline is the co-product released when nitric oxide synthase oxidises arginine, by way of N-hydroxy-L-arginine, and it is recycled back to arginine through the urea-cycle enzymes argininosuccinate synthase and argininosuccinate lyase. Formulators pair them because the two behave differently on absorption and clearance, and because a blend lets a brand carry both names on one line of the ingredient panel. Thovek blends to the customer's ratio and reports each component separately by HPLC against the declared split, so a brand can verify the ratio rather than take it on trust. Both components are produced by microbial fermentation on the Corynebacterium glutamicum route rather than by hydrolysing animal protein, and both arrive as white to off-white crystalline powders, freely soluble in water; arginine dissolves at roughly 150 g/L. The practical formulation issues are pH, taste and moisture. Arginine is a basic amino acid whose guanidino group has a pKa near 12.5, so the blend dissolves to a distinctly alkaline solution and will pull the pH of an acidic beverage or effervescent base upward, which can shift colour, flavour and the stability of acid-labile actives; buffer the system and run a stability check before scale-up rather than after. Both amino acids are hygroscopic and the taste is markedly bitter, so stick packs and sachets normally need a flow aid, a moisture-barrier laminate and a real flavour and acid system. Standard mesh is 100% through 40 mesh, with 60 and 80 mesh grades to order and instantised versions for dry-blend beverages. Fermentation-derived material carries no animal input, so the blend is vegan and vegetarian, with halal, kosher, non-GMO and BSE/TSE-free statements available. As an active it is free of milk, egg, soy, fish, crustacean, tree nut, peanut and gluten, with one honest caveat that belongs on the specification rather than buried: amino acid fermentation media are commonly maize or soy derived, and while no soy protein remains in the purified amino acids, the accurate statement is 'no soy protein detectable in the purified actives, fermentation media may be soy derived' rather than a blanket soy-free claim. Buyers should also note that the blend and its single components classify differently for customs, because a physical mixture leaves Chapter 29 while the individual amino acids do not. No health claim is made or implied by this listing; claim wording and its substantiation in the destination market are the brand owner's responsibility.