L-Lysine HCl 82% Lysine

Lysine is the most water-soluble amino acid on this entire list — the free base exceeds 100 g per 100 g of water at 25 °C. It will never be your solubility bottleneck; it is the one you can load into a concentrate without thinking about it.

That extreme water affinity is also its handling problem. Highly soluble amino acid hydrochlorides pick up moisture readily and can cake in a part-used bag, so this is a bagged item to decant fully and reseal, not to leave open on the line.

The theoretical maximum lysine content of the monohydrochloride is 80.0% (146.19/182.65). The feed and food trade normally states it as '98.5% min L-lysine HCl, equivalent to 78.8% lysine'. Any offer claiming materially more than 80% lysine from a monohydrochloride is either quoting the salt assay or is wrong.

As a diamino acid it carries a second basic amine (pK values reported as 2.18, 8.95 and 10.53 at 38 °C for the free base), so even the hydrochloride sits on the alkaline side of neutral for a salt and will interact with an acidic beverage buffer differently from a monoamino acid hydrochloride.

In Maillard-prone systems — bars, baked inclusions, UHT dairy — the free epsilon-amino group of lysine is the classic reactive site. Lysine fortification of a heat-treated product should be checked for browning and for available-lysine loss, which does not apply to, say, valine or isoleucine.

It is priced as a commodity (this is the lowest-cost SKU in the range), so on large volumes freight and packing format, not the material price, usually determine landed cost.