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Daesang America, Inc. L-Histidine 98.5% (Food Grade)

Daesang America, Inc. L-Histidine 98.5% (Food Grade) is an essential amino acid that cannot be synthesized by the body and must be obtained through the diet. It has a range of applications in the supplement, functional beverage, personal care, and feed industries. It can also be used as a raw material for API synthesis.Please find more information on https://ingredient.daesang.com/s/?language=en_US

Ingredient Name: L-histidine

Chemical Name: L-histidine

CAS Number: 71-00-1

Functions: Amino Acid, Precursor

Synonyms: (S)-4-(2-Amino-2-carboxyethyl)imidazole, (S)-alpha-amino-1H-Imidazole-4-propanoic acid, (S)-alpha-Amino-1H-imidazole-4-propionic acid, (S)-α-amino-1H-Imidazole-4-propanoic acid, Histidine, L-(-)-Histidine, (S)-4-(2-Amino-2-Carboxyethyl)Imidazole, (S)-A-Amino-1H-Imidazole-4-Propanoic Acid, (S)-alpha-Amino-1H-Imidazole-4-Propanoic Acid, (S)-alpha-Amino-1H-Imidazole-4-Propionic Acid, Histidina, L-His, L-Histidin

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Identification & Functionality

Chemical Name
Ingredient Name
Protein Type
Food Ingredients Functions
Pharma & Nutraceuticals Functions
Molecular formula
C₆H₉N₃O₂
Chemical Structure

Daesang America, Inc. L-Histidine 98.5% (Food Grade) - Chemical Structure

Features & Benefits

Benefit Claims (Health)

Applications & Uses

Application & Function
CATEGORY APPLICATION FUNCTION
Health & Functional Foods Dietary supplement

Improves muscle fatigue, Pre-synthesis substance of carnosine

Food & Beverages Energy drink, Functional drink, Coffee

Ameliorates feelings of fatigue, Increases performance during working memory tasks, Improves the clear thinking and attentiveness, Reduces bad taste of milk-contained coffee

Personal care & Cosmetics Shampoo, Hair conditioner,Hair pack, Skin care

Repairs extremely damaged hair, Removes copper in hair and helps to protect from natural and ultraviolet damage, Moisturizing effect

Pharmaceuticals Infusion, Synthesis precursor

Improves muscle fatigue, Precursor of anserine synthesis

Properties

Appearance
White crystals or white crystalline powder
Chemical Properties
ValueUnitsTest Method / Conditions
Molecular Weight155.16g/mol
Microbiological Values
ValueUnitsTest Method / Conditions
ColiformNegative
Salmonella SpeciesNegative/25g
Total Plate Countmax. 1,000cfu/g
Yeast and Molds Countmax. 100cfu/g
Specifications
ValueUnitsTest Method / Conditions
Assay98.5 - 101.5%
Chloride Contentmin. 0.05%
Heavy Metal (as Pb)max. 15ppm
Iron Contentmax. 30ppm
Lead Contentmax. 5ppm
Loss on Dryingmax. 0.2%
pH7.0 - 8.5
Related compounds (Individual)min. 0.5%
Related compounds (Total)max. 2.0%
Residue on Ignitionmax. 0.2%
Specific rotation [α] D₂₀11.5 - 13.5°
Specific rotation [α] D₂₅12.6 - 14.0°
Sulfatemax. 0.03%

Regulatory & Compliance

Quality Assurance
  • Fermentation process
  • Conforms to FCC and USP monographs

Packaging & Availability

Packaging Type
Regional Availability
  • North America
Packaging

25kg carton box.

Storage & Handling

Shelf Life
2 Years