L-lysine Monohydrochloride

L-lysine monohydrochloride is the salt form of lysine, an essential amino acid. Essential means the body cannot make it, so it must be obtained from food. It is typically manufactured through fermentation using microorganisms.

It is added to foods as a nutrient supplement to increase protein content. It is also used to enhance the flavor of certain foods, particularly in savory applications like meat products and sauces, and can act as a dough conditioner in baked goods.

In the US, L-lysine monohydrochloride is Generally Recognized As Safe (GRAS) by the FDA for use as a nutrient and flavor enhancer. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated lysine and its salts, establishing an acceptable daily intake. Research suggests lysine plays a role in calcium absorption and immune function, though evidence is mixed on its effectiveness for preventing or treating conditions like cold sores.