L-Taurine JP级 · 不加抗结剂

Taurine is a sulphonic acid, not a carboxylic amino acid, and that single structural fact drives most of its formulation behaviour: the sulphonate group is a far stronger acid than a carboxyl (a dissociation constant of about 1.5 is reported), which is why a 5% solution sits at pH 4.1-5.6 and why taurine is stable in the low-pH carbonated systems where energy drinks live.

This lot is supplied without anti-caking agent, which is a genuine differentiator. Most bulk taurine is sold with silicon dioxide added for flow. If you are formulating for a clean-label market, a 'no additives' declaration, or an application where silica would be an unwanted excipient, an anti-caking-free grade is the one to specify — and it will need to be handled in a controlled-humidity room to compensate.

It is effectively insoluble in alcohol: 100 parts of 95% ethanol dissolve 0.004 parts of taurine at 17 °C. Alcohol-based liquid formats are off the table entirely, and hydro-alcoholic systems need bench testing.

Aqueous solubility of 94.9 g/L at 25 °C is high enough that the 1000-2000 mg/can typical of an energy drink is trivially achievable — taurine is essentially never the limiting solubility in a beverage.

Documented shelf life is unusually well-characterised for a bulk amino acid: three batches stored in sealed polyethylene bags showed a 36-month shelf life at 25 °C, with no loss over six months under accelerated conditions at 40 °C. That is a defensible answer when a customer asks for stability data.

Bulk density is 0.65-0.75 g/cm3 against a true density of about 1.7, so the powder is roughly 60% void. For scoop-filled and can-dosed products, use the bulk figure, and re-measure it on the anti-caking-free grade because removing the silica changes flow and packing.

It decomposes rather than melting (about 325 °C per the Merck Index) and evolves both SOx and NOx on thermal decomposition — relevant to your own dust-explosion and thermal-hazard assessment, not just to cooking steps.