What it is
Citrulline is a non-protein amino acid produced commercially by fermentation and recovered by crystallisation. Combining it with malic acid gives a salt that is more soluble and more palatable in acidic drink bases than the free amino acid alone. The malic acid used is the racemic DL form, which is the standard food-grade article. The two components are reacted and co-dried, so the finished powder is a genuine salt rather than a simple dry blend, and assay is reported for both moieties.
Formulation considerations
Dissolution is rapid and complete, which suits shaken drinks and effervescent formats. The acidity it contributes is significant at typical doses of 4 to 8 g per serve, so the acidulant load in the rest of the formulation usually needs to be reduced to avoid an unbalanced sourness. That same acidity needs attention wherever bicarbonate, carbonate or magnesium oxide is present in the same blend, as moisture pickup can trigger slow reaction and caking. Hygroscopicity means the powder should be weighed in a humidity-controlled area and blended promptly. Flavour-wise the tartness pairs naturally with citrus, green apple and berry, and tends to fight creamy or vanilla directions.
Applications
The ingredient is used in pre-workout and pump-focused powders, endurance and intra-workout drinks, effervescent sticks, flavoured amino acid blends, and capsule or tablet formats where the acid note is less relevant. Available in bulk quantities, with pricing on application.
Applications
- Pre-workout powders
- Endurance and intra-workout drinks
- Pump and performance blends
- Capsules and tablets
- Effervescent and instant mixes
- Flavoured amino acid stick packs
Handling and storage
Keep in sealed original packaging below 25°C in a dry store with relative humidity under 60%. Typical shelf life is 24 to 36 months unopened. The powder is hygroscopic and the malate fraction makes it mildly acidic, so limit open exposure, reseal liners immediately and avoid prolonged contact with unlined carbon steel during handling and blending.
Common questions
What does the 2:1 ratio in citrulline malate refer to?
It is the molar ratio of L-citrulline to DL-malic acid. A 2:1 grade carries roughly 70 to 75% citrulline by weight, while a 1:1 grade carries closer to 56 to 60%. Confirm which ratio is being quoted, since the citrulline contribution per gram differs substantially.
Should L-citrulline or L-citrulline malate be specified?
Pure L-citrulline gives the highest citrulline content per gram and a flatter taste. The malate salt delivers less citrulline per gram but brings tartness that works in flavoured acidic systems and dissolves readily. The choice depends on the dose target and the flavour direction.
How does the acidity affect blending with other ingredients?
In solution the pH sits between 3 and 5, so alkaline-sensitive and acid-sensitive co-ingredients should be checked. In dry blends the material is stable, but moisture ingress can allow localised acidity to act on carbonates, bicarbonates and some mineral salts.
What documentation is supplied with each lot?
Each lot is supplied with a Certificate of Analysis stating citrulline and malic acid content, loss on drying and heavy metals, plus the Technical Data Sheet and Safety Data Sheet.