Kyowa Hakko USA self-affirms GRAS status for L-Citrulline

By Stephen Daniells

- Last updated on GMT

L-Citrulline is converted to L-Arginine in the body to support L-Arginine and NO levels. Increased production of NO promotes vascular dilation which improves oxygen and blood circulation throughout the body.
L-Citrulline is converted to L-Arginine in the body to support L-Arginine and NO levels. Increased production of NO promotes vascular dilation which improves oxygen and blood circulation throughout the body.
Kyowa Hakko USA, Inc. has completed the self-affirmation of the GRAS (Generally Recognized As Safe) status for its amino acid L-Citrulline for use in food and beverages.

“We are extremely proud to announce GRAS for our amino acid L-Citrulline, and look forward to working with manufactures to incorporate it into foods and beverages,”​ said Dr. Toshikazu Kamiya, President & CEO of Kyowa Hakko USA.

The amino acid – which Kyowa manufactures in the US in Cape Girardeau, MO using a proprietary fermentation process – is said to play an important role in nitric oxide (NO) metabolism and regulation. L-Citrulline is converted to L-Arginine in the body to support L-Arginine and NO levels. Increased production of NO promotes vascular dilation which improves oxygen and blood circulation throughout the body. L-Citrulline is also expected to relieve muscle fatigue through ammonia elimination. Antioxidant action and heart protection are also known.

The ingredient is preservative-free, allergen-free, and contains no artificial flavors or colors, said Kyowa.   

L-Citrulline will be marketed by Kyowa Hakko USA as a food ingredient in the United States for use at levels of 275 mg of L-Citrulline/serving up to a maximum of 2000mg/day in various food products, such as beverages and beverages bases; grain products and pastas; and milk products.

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