D-GLUCOSAMINE HYDROCHLORIDE
Nutritional Enhancers
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
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One unit of:Unknown
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Product Info
What is D-GLUCOSAMINE HYDROCHLORIDE?
D-Glucosamine Hydrochloride is the stable salt form of the amino sugar glucosamine, which is primarily used as a dietary supplement to promote joint health and support cartilage maintenance.
How is D-GLUCOSAMINE HYDROCHLORIDE made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Chitin (from shellfish shells) is washed and prepared. This involves deproteinization (using an alkali like NaOH) and demineralization (using an acid like HCl). | Control Points: Purity of raw chitin, concentration of alkali/acid, treatment time, and temperature. Note: Proper preparation is crucial for removing impurities that affect subsequent steps and final product quality. |
| 2 | Acid Hydrolysis | The purified chitin is hydrolyzed by heating it in the presence of concentrated hydrochloric acid (HCl). This reaction breaks down the chitin polymer into individual glucosamine molecules, which simultaneously form the hydrochloride salt. | Control Points: Concentration of HCl, reaction temperature (typically 90-110°C), and hydrolysis time. Note: This is the most critical step. Insufficient hydrolysis leads to low yield, while excessive conditions can cause product degradation and discoloration. |
| 3 | Initial Filtration & Neutralization | The acidic hydrolysate is filtered to remove any insoluble residues (humin). The pH may be partially adjusted. | Control Points: Filter pore size, filtration pressure. Note: A clear filtrate is essential for effective decolorization and crystallization. |
| 4 | Decolorization | The filtered glucosamine solution is treated with activated carbon to absorb colored impurities and other organic by-products. | Control Points: Amount of activated carbon added, mixing time, and temperature. Note: Using too much carbon can result in product loss due to adsorption, reducing overall yield. |
| 5 | Purification & Filtration | The solution is filtered again to completely remove the activated carbon and any other fine particulate matter. | Control Points: Integrity and pore size of the filter media. Note: This step ensures the final product is free from black specks and other insoluble impurities. |
| 6 | Crystallization | The purified D-Glucosamine HCl solution is concentrated and then cooled, often with the addition of a solvent like ethanol, to induce crystallization. | Control Points: Final solution concentration, cooling rate, final temperature, and solvent ratio. Note: The crystallization conditions directly impact the crystal size, purity, and yield of the final product. |
| 7 | Centrifugation & Washing | The slurry of crystals is fed into a centrifuge to separate the solid D-Glucosamine HCl crystals from the mother liquor. The crystals are then washed, typically with ethanol, to remove residual impurities. | Control Points: Centrifuge speed, washing solvent volume and purity. Note: Effective washing is key to achieving high product purity and removing process solvents. |
| 8 | Drying | The wet crystals are dried under vacuum at a controlled temperature to remove any remaining water and washing solvent. | Control Points: Drying temperature and vacuum level. Note: The temperature must be kept low enough to prevent thermal degradation or discoloration of the white crystalline powder. Final moisture content is a critical quality parameter. |
| 9 | Sieving & Packaging | The dried product is sieved to ensure a uniform particle size distribution and is then packaged into sealed, moisture-proof containers. | Control Points: Sieve mesh size, packaging material integrity, and final product weight. Note: The environment must be controlled to prevent moisture absorption and microbial contamination. |
Technical Specifications
| Storage Conditions | Preserve in tight, light-resistant containers. |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | D-GLUCOSAMINE HYDROCHLORIDE |
|---|---|
| Functional Category | Flavoring Agent; Maillard Browning Precursor; Nutrient Supplement |
| Key Ingredients | D-Glucosamine Hydrochloride (2-amino-2-deoxy-D-glucose hydrochloride) |
| Mechanism of Action | As a primary amino sugar, it serves as a highly reactive precursor for the Maillard reaction. Its amine group readily condenses with carbonyl groups from other reducing sugars or aldehydes during thermal processing. This initiates a non-enzymatic browning cascade, forming melanoidins for color and various heterocyclic compounds responsible for complex aromas. |
| Application Effect in Product | Accelerates browning and color development in baked goods and savory products. Contributes to the formation of desirable roasted, savory, or meaty flavor profiles in reaction flavors and processed foods. Used as a functional ingredient in dietary supplements and fortified foods targeting joint health. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| D-Glucosamine Hydrochloride | Amino Sugar Supplement | Salt form of glucosamine; high purity of glucosamine by weight (~83%). | More concentrated and stable than the sulfate form. Often lower in cost and avoids added sodium or potassium. | Less extensively studied in clinical trials for joint health compared to glucosamine sulfate. Lacks the sulfate group, which may have its own benefits. | General joint support for individuals seeking a pure, high-potency form of glucosamine without the salt stabilizers found in the sulfate version. | For a more concentrated dose of glucosamine per milligram and better chemical stability, if the volume of clinical research is less of a concern. |
| Glucosamine Sulfate | Amino Sugar Supplement | Salt form of glucosamine, often stabilized with NaCl or KCl. The most researched form. | Vast body of clinical evidence supporting its efficacy for osteoarthritis. The sulfate moiety may provide sulfur for cartilage synthesis. | Lower concentration of glucosamine by weight (~65%). Less stable. Stabilizing salts can contribute to sodium or potassium intake. | Individuals seeking the most scientifically validated form of glucosamine for managing symptoms of knee osteoarthritis. | To align with the majority of positive clinical studies and benefit from the potential dual action of glucosamine and sulfate. |
| N-Acetyl Glucosamine (NAG) | Amino Sugar Derivative | A derivative of glucose; a precursor for hyaluronic acid and other glycosaminoglycans. | May have better bioavailability for specific tissues, particularly the gut lining. Directly used in the synthesis of hyaluronic acid. | Significantly less research for joint health compared to other glucosamine forms. Often more expensive. | Supporting both joint health and the integrity of the gastrointestinal lining; may be beneficial for inflammatory bowel disease (IBD). | For a dual-purpose supplement targeting both joints and gut health, or as an alternative if other glucosamine forms are not effective. |
| Chondroitin Sulfate | Glycosaminoglycan Supplement | A major structural component of cartilage that helps it retain water. | Works synergistically with glucosamine to slow cartilage degradation and reduce pain. Provides cartilage with shock-absorbing properties. | Large molecule with historically questioned bioavailability. Efficacy as a standalone agent is debated. Sourcing can affect quality. | Used in combination with glucosamine for moderate to severe osteoarthritis to achieve a complementary effect on cartilage health. | To add a structural component that helps cartilage resist compression and to potentially enhance the effects of glucosamine. |
| MSM (Methylsulfonylmethane) | Organosulfur Compound | A biologically available source of sulfur, a critical component of connective tissue. | Provides essential sulfur for collagen and keratin synthesis. Exhibits anti-inflammatory and antioxidant properties. Generally inexpensive. | Mechanism is indirect (supplying sulfur) rather than providing a direct cartilage building block. Less targeted for cartilage structure than glucosamine. | Reducing joint inflammation and pain, supporting post-exercise recovery, and promoting overall connective tissue health (hair, skin, nails). | To supplement a joint regimen with an anti-inflammatory agent and provide a key mineral (sulfur) needed for tissue repair and maintenance. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications