Chemical Name：N-gamma-ethyl-L-glutamine
Molecular Formula：C7H14N2O3     

CAS #： 3081-61-6
Specification：JP2000             

Purity：99%Min
Melting point：202-215℃         

 PH：4.0-7.0
Loss on drying：≤0.5%            

Heavy Metal：≤10ppm

Theanine is one of the main free amino acid components in tea. Theanine was reported to be biologically active promoting relaxation , reducing blood pressure, inhibiting caffeine’s negative effects and enhancing anti-tumor activity. Moreover, it has been found to perform physiological activities including neuroprotection and anti-obesity Due to its favorable taste and potential physiological effects, the demand for theanine could increase not only as a taste-enhancing food additive but also as a supplement for improving and or maintaining human health.

The comparison of L- Theanine through the process enzyme synthesis with through the process of chemical synthesis
1. Theanine through the process of Miocrobe ferment is all L type (100% L- Theanine), because of special and distinctive effect of microbe enzyme. Specific Rotation ［a］20/D of our product is +8.2-+8.3Degree.
The product through chemical synthetize can not meet such demand.
2. During the process of Miocrobe ferment, we do not add any chemistry reagent. The raw material of production are L-Glutamine and Ethylamine. So do not worry about the safety of our product.
3. All of The raw material of our product are food grade.

Technological process of L-theanine
A. Preparation of L-theanine synthesis enzyme (enzyme Gamma-glutamyltranspeptidase)
Inoculation——> E.Coli Ferment——> Centrifugal——> Cell division
B. The synthesis of L-theanine by enzyme
L-glutamine + ethylamine—> add enzyme Gamma-glutamyltranspeptidase ,then reaction—>Inactivation of enzyme Gamma at 80℃, retrieve ethylamine—>Filtrate and remove yeast fungus protein——>Treat with active carbon——>Concentration——>Crystallization ——>Dry