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L-Lysine HCL 98,5%

L-Lysine HCL 98,5% in Tradeasia



Cas Number


HS Code




Basic Info


Light amber powder

Common Names

Lysine Hydrochloride


25 Kg Bag

Brief Overview

Lysine (symbol Lys or K) is an α-amino acid that is a precursor to many proteins. It is an essential amino acid and must be supplied by the animal's diet as it cannot be produced naturally within the body. Lysine is required as a building block for protein synthesis, a deficiency of lysine limits the synthesis of animal immunity-related proteins that include antibodies and cytokines to exert the necessary immune function.

Manufacturing Process

L-lysine is commonly commercially produced as L-lysine monohydrochloride (L-lysine HCl), with purity higher than 98.5 wt.%, which corresponds to 78.8 wt.% of free lysine. The process can be divided into three main parts: fermentation; product recovery; and product concentration, drying and packaging. The fermentation process was prepearing culture media used in the batch and fed-batch phases of fermentation by mixing process water, glucose and nutrients. The fermentation step is performed in fed-batch mode and under aerobic conditions. The fermentation broth is sent to an ultrafiltration system for the removal of cell debris and other suspended solids. The L-lysine eluted from the ion-exchange columns is mixed with mother liquor from the product-filtration step and concentrated by evaporation. The concentrated lysine solution is acidified with hydrochloric acid, and free L-lysine is converted to L-lysine HCl. The L-lysine HCl solution is then sent to the crystallizer, and lysine salt is filtered. The mother liquor is recycled to the evaporator and the wet cake is conveyed to dryers. Final dry L-lysine-HCl (98.5 wt.%) is obtained and sent to a packaging line before being stored in bags.


• Premixture raw material 
• Feed additive 
• Source of amino acid 
• Maintain growth rate and subsequent protein level 
• Suitable for Poultry, Swine, aqua.    Benefits:  
• Improvement amino acid balance. 
• Sparing effect of the crude protein content. 
• Replacement of animal proteins by vegetable proteins. 
• Fortification of nutrition for pregnancy and lactation. 
• Promotor growth animals and improve meat quality.

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