L-Arginine

L-Arginine is an organic compound, white crystalline powder, the advantages of L-arginine in food processing mainly include improving the color, flavor and texture of food, extending shelf life, improving nutritional value and functionality, and as a flavoring agent and thickening agent.

Advantage

● Improve the color, flavor and texture of food: L-Arginine can improve the color and flavor of meat products, making them look more attractive, while increasing their flavor, improving consumer appetite and satisfaction. In addition, the addition of L-arginine can also improve the water retention and texture of meat products, making it more tender and juicy, and taste better.

● Extend shelf life: In meat products, L-Arginine has the effect of inhibiting fat oxidation, which helps to extend the shelf life of meat products and reduce the quality decline caused by fat oxidation.

● Improve nutritional value and functionality, As a basic component of protein, L-Arginine can supplement the amino acids needed by the human body to maintain normal physiological functions. In addition, L-arginine also helps to improve the health of the immune system and strengthen the body's resistance to disease. In functional foods, the addition of L-arginine can support specific health goals, such as promoting protein synthesis and supporting muscle growth and repair.

● As a seasoning and thickening agent: In food processing, L-Arginine can be heated with sugar to produce special flavor substances, often used in baked goods, breakfast cereals, cheese, sauces, jams and other foods, as a seasoning and thickening agent.