Citrulline is a type of α Amino acids. Citrulline is generated from ornithine and aminoformyl phosphate in the urea cycle. Citrulline can relax human blood vessels and enhance male strength function. Maintaining healthy lung function, improving mental clarity, and helping brain nerve cells store and retrieve information.

Carrageenan is renowned for its ability to form gels, making it a valuable ingredient in various industries, especially the food industry. It is commonly used as a gelling, thickening, and stabilizing agent in a wide range of food products, including desserts, dairy products, processed meats, and sauces. The different types of carrageenans, such as kappa, iota, and lambda, offer varying gel textures and functionalities, allowing for versatile applications in food formulations.

L-Citrulline / Citrulline is an amino acid that supports the body in optimizing blood flow through its conversion to L-arginine and then nitric oxide. Nitric oxide is involved in vasodilatation, and low levels are associated with mental and physical fatigue and sexual dysfunction.

1.Improve immune system function.
2. Maintain the function of joint movement.
3. Balance normal blood sugar levels.
4. Rich in antioxidants, it absorbs harmful free radicals.
5. Helps maintain normal levels of cholesterol.
6. Maintain healthy lung function
7. Improve mental clarity
8. Reduce stress and overcome depression
9. Increase energy and improve athletic performance.

اسان وٽ ڪيترائي اعلي معيار جا ڪارخانا آهن جن سان گڏ تعاون، جيڪو توهان کي اعلي معيار جي شين ۽ مقابلي واري قيمتن سان مهيا ڪري سگهي ٿو. ۽ اسان وڏي پئماني تي خريداري لاءِ رعايتون پڻ ڏئي سگھون ٿا. ۽ اسان ڪيترن ئي پروفيشنل فريٽ فارورڊنگ ڪمپنين سان تعاون ڪريون ٿا، پراڊڪٽس کي محفوظ ۽ آسانيءَ سان توهان جي هٿن تائين پهچائي سگهون ٿا. پهچائڻ وقت جي باري ۾ آهي 3-20 ڏينهن جي ادائيگي جي تصديق کان پوء.

Function of Nutritional Support Bulk Raw Material Amino Acid CAS 372-75-8 99% Pure L-Citrulline Powder

L-citrulline is a naturally occurring amino acid. It is found in some foods like watermelons and is also produced naturally by the body.
2. L-citrulline is used for Alzheimer's disease, dementia, fatigue, muscle weakness, sickle cell disease, erectile dysfunction, high blood pressure, and diabetes.
3. L-citrulline is used for heart disease, body building, increasing energy, and for improving athletic performance.

Application of Nutritional Support Bulk Raw Material Amino Acid CAS 372-75-8 99% Pure L-Citrulline Powder
1. Increased Nitric oxide Production
Nitric oxide is the cell-signaling molecule that has a part in regulating blood flow, oxygen delivery, glucose uptake, muscle firepower, and muscle growth. Obviously the ability to control these physiological effects can be of tremendous value to athletes.
2. Reduces Lactic Acid and Ammonia
3. Increases ATP and Phosphocreatine Recovery
No doubt there is a lot to get excited about when it comes to the performance enhancing potential of Citrulline Malate and how it works. Another study showed yet another way Citrulline Malate can benefit athletes - by increasing aerobic energy production.

Studies show subjects using Citrulline Malate have an increase in the rate of muscle ATP (Andenosine Triphosphate, the major energy source within the cell) production during exercise and greater phosphocreatine recovery after exercise.
So taking Citrulline Malate may result in muscles that can keep on going and going... completely smashing the aerobic threshold! These effects are more than likely mediated by the malate portion of the Citrulline Malate compound, which is a Krebs Cycle intermediat.
2. Application in soft candies
Transparent fruit gummies made of carrageenan have been produced in my country for a long time. They have a rich fruit aroma, moderate sweetness, are refreshing and non-sticky to the teeth, and have better transparency than agar-agar and a lower price than agar-agar. They can be added to ordinary hard candies and soft candies. It can make the product taste smoother, more elastic, less sticky and more stable.
3. Application in ice cream
In the production of ice cream , carrageenan can evenly distribute fat and other solid components, prevent the separation of milk components and the increase of ice crystals during production and storage. It can make the texture of ice cream and ice cream delicate, smooth and delicious. In the production of ice cream, carrageenan can interact with cations in milk to produce unique gelling properties, which can increase the molding and melting resistance of ice cream, improve the stability of ice cream when temperature fluctuates, and make it less likely to melt when placed. .
In ice cream production, although carrageenan is not suitable as the main stabilizer, it can be used as a good auxiliary stabilizer to prevent whey separation at very low concentrations. Because although carrageenan will increase the viscosity of the system, it cannot contain enough colloids to stabilize the system. Locust bean gum, guar gum, and carboxymethylcellulose are good primary stabilizers either alone or in combination, however they have the same disadvantage of causing whey separation in ice cream mixes. Therefore, adding carrageenan can inhibit the occurrence of this phenomenon.