L-HISTIDINE FCC - DAESANG

L-HISTIDINE FCC - DAESANG is an allergen-free, additive-free, palm oil-free, and nanomaterials-free powder. It functions as an amino acid for dietary supplements, supporting nutraceutical and supplement applications. It is VOC-free and suitable for nutrition and fortification in food ingredients.

Ingredient Name: L-histidine

Ingredient Origin: Fermentation

Labeling Claims: Additive-free, Allergen-free, BSE-free, Gluten-free, Halal, Kosher, Nanomaterials-free, Palm Oil-free, Pareve, VOC-free

End Uses: Dietary Supplements

Synonyms: (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, Histidine, L-His, L-Histidin

Technical Data Sheet Safety Data Sheet

TypeDocument Name

View All Documents

Enhanced TDS

Identification & Functionality

Country of Origin: Korea
Ingredient Name: L-histidine
Ingredient Origin: Fermentation
Protein Type: Amino Acids
Food Ingredients Functions: Amino Acid,
Supplement
Pharma & Nutraceuticals Functions: Supplement
Molecular formula: C₆H₉N₃O₂
Technologies: Food Ingredients
Product Families: Food Ingredients — Nutrition & Fortification
Proteins & Amino Acids

Features & Benefits

Labeling Claims: Additive-free,
Allergen-free,
BSE-free,
Gluten-free,
Halal,
Kosher,
Nanomaterials-free,
Palm Oil-free,
Pareve,
VOC-free

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Nutrition & Well Being
Nutraceuticals & Supplements
Food & Nutrition Applications: Dietary Supplements

Properties

Physical Form

Physical Properties


	Value	Units	Test Method / Conditions
Assay	98.5 - 101.5	%	FCC
Loss on Drying	max. 0.2	%	FCC
pH (2% aqueous solution)	7 - 8.5	-	FCC
Related Substances (Individual)	max. 0.5	%	FCC
Related Substances (Total)	max. 2	%	FCC
Residue on Ignition (Sulfated Ash)	max. 0.2	%	FCC
Specific Rotation ([α]D20)	(+)11.5 to +13.5	°	FCC

Typical Properties


	Value	Units	Test Method / Conditions
Recommended Storage Temperature (Ambient)	6 - 25	⁰C	-

Microbiological Values


	Value	Units	Test Method / Conditions
Total Aerobic Count	max. 1000	cfu/g	USP<2021>
Yeast and Mold Count	max. 100	cfu/g	USP<2021>
Coliforms	Negative	/g	FDA-BAM
Salmonella species	Negative	/25g	USP<2022>
Listeria monocytogenes	Negative	/g	FDA-BAM
Staphylococcus aureus	Negative	/g	FDA-BAM

Nutritional Information


	Value	Units	Test Method / Conditions
Fat	0.03	-	Korea Food Code
Saturated Fatty Acid	0.01	-	Korea Food Code
Moisture Content	0.03	-	Korea Food Code
Potassium	0.075	mg/100g	-
Sodium	4.603	mg/100g	-

Composition


	Value	Units	Test Method / Conditions
L-Histidine	100	%	-

Heavy Metals


	Value	Units	Test Method / Conditions
Lead Content	max. 3	ppm	-
Cadmium Content (Non seaweed)	max. 1	ppm	-
Mercury Content	max. 0.1	ppm	-
Arsenic Content	max. 1	ppm	-

Sieve Test


	Value	Units	Test Method / Conditions
Particle Size Distribution (#20 Mesh size, pass through)	90	%	-

Regulatory & Compliance

Storage & Handling

Shelf Life: 3 years