L-Citrulline

Citrulline is a white crystal with a bitter taste, soluble in water but not in methanol and ethanol ‌,

Citrulline is an alpha-amino acid that gets its name because it was first obtained from watermelon. Citrulline is produced from ornithine and carbamyl phosphate in the urea cycle or as a byproduct of arginine to NO catalyzed by nitric oxide synthase (NOS).

Advantage:

Citrulline has many functions in food applications, including enhancing flavor, improving texture, keeping fresh and acting as a thickening agent ‌.

● Citrulline can enhance the human perception of sodium glutamate and other flavor components, thereby increasing the flavor and texture of foods. The addition of citrulline can increase the taste of foods while maintaining their original taste, while reducing the use of seasonings such as salt and sugar ‌

● Citrulline can improve the texture and taste of some foods. As a food thickener, it can be used with other raw materials such as starch or alginate to control the consistency and fluidity of foods ‌

● Citrulline has a certain fresh-keeping effect on food, because it can inhibit the growth and reproduction of some microorganisms, thus extending the freshness life of food ‌