{"id":1970,"date":"2026-10-15T09:40:08","date_gmt":"2026-10-15T01:40:08","guid":{"rendered":"https:\/\/uredanaturals.com\/?post_type=product&p=1970"},"modified":"2026-10-15T09:40:09","modified_gmt":"2026-10-15T01:40:09","slug":"gamma-aminobutyric-acid","status":"publish","type":"product","link":"https:\/\/uredanaturals.com\/es\/producto\/gamma-aminobutyric-acid\/","title":{"rendered":"\u03b3-Aminobutyric Acid (GABA)"},"content":{"rendered":"

\u03b3-Aminobutyric Acid, commonly abbreviated as GABA, is a non-protein amino acid used in nutritional supplements, functional foods and formulated beverages. Ureda Naturals manufactures GABA with an assay of not less than 99.0%, supported by controls for moisture, ash, chloride, solution transmittance, pH and microbiological quality.<\/p>\n

This grade is primarily suited to capsules, tablets, stick packs and dry blends. Powdered beverages can normally be developed through routine formulation trials. Clear ready-to-drink beverages, gummies, protein systems and other thermally processed formulations require additional matrix-specific validation.<\/p>\n

The standard COA establishes the chemical and microbiological quality of the incoming material. Particle size, bulk density, flow, incorporation time and process recovery should be added to the purchasing specification when they directly affect the selected manufacturing process.<\/p>\n

Product Identity<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n
Product name<\/th>\n\u03b3-Aminobutyric Acid (GABA)<\/td>\n<\/tr>\n
Chemical name<\/th>\n4-Aminobutanoic acid<\/td>\n<\/tr>\n
CAS number<\/th>\n56-12-2<\/td>\n<\/tr>\n
Molecular formula<\/th>\nC4<\/sub>H9<\/sub>NO2<\/sub><\/td>\n<\/tr>\n
Molecular weight<\/th>\n103.12 g\/mol<\/td>\n<\/tr>\n
Ingredient class<\/th>\nNon-protein amino acid<\/td>\n<\/tr>\n
Commercial form<\/th>\nWhite particles or granules<\/td>\n<\/tr>\n
Assay<\/th>\n\u226599.0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Standard Specification<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Test Item<\/th>\nSpecification<\/th>\n<\/tr>\n<\/thead>\n
Color<\/td>\nWhite or light yellow<\/td>\n<\/tr>\n
Physical form<\/td>\nCrystal, crystalline powder or particles<\/td>\n<\/tr>\n
Odor<\/td>\nNo odor<\/td>\n<\/tr>\n
Visible foreign matter<\/td>\nNone visible<\/td>\n<\/tr>\n
Assay<\/td>\n\u226599.0%<\/td>\n<\/tr>\n
Loss on drying<\/td>\n\u22641.0%<\/td>\n<\/tr>\n
Ash<\/td>\n\u22640.1%<\/td>\n<\/tr>\n
Chloride<\/td>\n\u22640.02%<\/td>\n<\/tr>\n
Light transmittance<\/td>\n\u226598.0%<\/td>\n<\/tr>\n
pH<\/td>\n6.5\u20137.5<\/td>\n<\/tr>\n
Aerobic plate count<\/td>\n\u22641,000 CFU\/g<\/td>\n<\/tr>\n
Coliform bacteria<\/td>\n\u226410 CFU\/g<\/td>\n<\/tr>\n
Yeast and mold<\/td>\n\u226450 CFU\/g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Lot-specific values are reported on the Certificate of Analysis supplied with the corresponding shipment.<\/p>\n

Application Selection<\/h2>\n

Primary-Fit Applications<\/h3>\n

The standard grade is principally suited to capsules, tablets, stick packs, sachets, dry premixes and powdered nutritional formulations. These applications still require confirmation of particle size, density and flow when dosage-unit uniformity or high-speed filling is critical.<\/p>\n

Applications Requiring Routine Formulation Validation<\/h3>\n

Powdered beverages should be checked under the intended serving and reconstitution conditions. Relevant observations include incorporation time, reconstitution appearance, sediment after standing, final pH, taste and GABA recovery during storage.<\/p>\n

Applications Requiring Matrix-Specific Validation<\/h3>\n

Additional development is required for clear ready-to-drink beverages, acidified beverages, gummies, chewables, protein systems, mineral-rich liquids and other thermally processed foods. In these products, acids, reducing sugars, proteins, minerals, flavors and heat treatment can alter processing behavior or finished-product performance.<\/p>\n

Building the Purchasing Specification<\/h2>\n

The standard COA is the starting point. The final technical agreement should add the physical and functional attributes that control the customer\u2019s manufacturing process.<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Control Category<\/th>\nStandard Raw-Material Control<\/th>\nAdd for Solid Dosage Forms<\/th>\nAdd for Liquid or Heat-Processed Products<\/th>\n<\/tr>\n<\/thead>\n
Identity and assay<\/td>\nRequired<\/td>\nRequired<\/td>\nRequired<\/td>\n<\/tr>\n
Loss on drying<\/td>\nRequired<\/td>\nRequired<\/td>\nRequired<\/td>\n<\/tr>\n
Ash and chloride<\/td>\nRequired<\/td>\nUsually sufficient<\/td>\nImportant for clear or lightly flavored systems<\/td>\n<\/tr>\n
Transmittance<\/td>\nRequired<\/td>\nSecondary<\/td>\nImportant for clear-beverage screening<\/td>\n<\/tr>\n
pH<\/td>\nRequired<\/td>\nSecondary<\/td>\nImportant during formulation development<\/td>\n<\/tr>\n
Particle-size distribution<\/td>\nApplication control<\/td>\nImportant<\/td>\nRelevant to incorporation rate<\/td>\n<\/tr>\n
Bulk and tapped density<\/td>\nApplication control<\/td>\nImportant for filling and segregation<\/td>\nUsually secondary<\/td>\n<\/tr>\n
Flowability<\/td>\nApplication control<\/td>\nImportant for filling and compression<\/td>\nUsually secondary<\/td>\n<\/tr>\n
Dissolution or incorporation time<\/td>\nFinished-product control<\/td>\nUseful for reconstituted products<\/td>\nImportant<\/td>\n<\/tr>\n
Turbidity and sediment<\/td>\nFinished-product control<\/td>\nAfter reconstitution where relevant<\/td>\nRequired for clear liquid systems<\/td>\n<\/tr>\n
Thermal recovery<\/td>\nFinished-product control<\/td>\nProcess-dependent<\/td>\nRequired when heating is used<\/td>\n<\/tr>\n
Color development<\/td>\nFinished-product control<\/td>\nProcess-dependent<\/td>\nImportant in heated sugar systems<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

These additional parameters do not replace the standard COA. They convert the general GABA grade into an application-specific purchasing specification.<\/p>\n

How Raw-Material Properties Affect Manufacturing<\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n
Raw-Material Property<\/th>\nManufacturing Step<\/th>\nPossible Process or Product Effect<\/th>\nRecommended Verification<\/th>\n<\/tr>\n<\/thead>\n
Particle size<\/td>\nPremixing, conveying and filling<\/td>\nSegregation, dusting, slow incorporation or dosage variation<\/td>\nSieve analysis and stratified fill testing<\/td>\n<\/tr>\n
Bulk density<\/td>\nCapsule filling and volumetric dosing<\/td>\nCapsule-size limitation or variable fill weight<\/td>\nBulk\/tapped density and machine trial<\/td>\n<\/tr>\n
Flow behavior<\/td>\nHopper discharge and die filling<\/td>\nBridging, interrupted feeding or weight variation<\/td>\nFlow testing and production-line observation<\/td>\n<\/tr>\n
Moisture<\/td>\nStorage, dispensing and blending<\/td>\nCaking, adhesion or reduced flow<\/td>\nMoisture and flow after controlled exposure<\/td>\n<\/tr>\n
Assay<\/td>\nFormula calculation<\/td>\nIncorrect theoretical GABA contribution<\/td>\nCalculate against the agreed minimum assay<\/td>\n<\/tr>\n
Transmittance<\/td>\nLiquid preparation<\/td>\nRaw-material haze or color contribution<\/td>\nDefined solution test followed by full-formula testing<\/td>\n<\/tr>\n
Heat exposure<\/td>\nPasteurization, gummy cooking or baking<\/td>\nReduced recovery or color development<\/td>\nAssay before and after the critical heat step<\/td>\n<\/tr>\n
Packaging barrier<\/td>\nStorage and transport<\/td>\nMoisture uptake and physical-property change<\/td>\nPackaging-integrity and retained-sample monitoring<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The chemical specification confirms the composition of the incoming ingredient. The physical specification determines how consistently it can move through the customer\u2019s manufacturing process.<\/p>\n

Solid Dosage Form Development<\/h2>\n

Capsules<\/h3>\n

The quantity of GABA that fits into a capsule depends on bulk density as well as assay. A change in particle structure or packing behavior can alter the required capsule size and the consistency of volumetric filling.<\/p>\n

Capsule trials should determine bulk and tapped density, flow through the dosing system, target fill weight, capsule size, fill-weight variation, blend uniformity and finished-capsule disintegration. When GABA is blended with low-density botanical extracts or high-density minerals, segregation should be evaluated during transfer and hopper residence.<\/p>\n

Tablets<\/h3>\n

High chemical purity does not establish direct-compression performance. Tablet behavior depends on the physical form of GABA and the complete excipient system.<\/p>\n

Direct compression can be evaluated when the final blend provides acceptable flow, compactability, hardness, friability, weight uniformity and disintegration. Granulation may be preferable when the direct-compression blend exhibits poor die filling, segregation, capping, lamination, insufficient hardness or excessive friability.<\/p>\n

A change from direct compression to granulation requires renewed testing of GABA recovery, granule moisture, compression behavior, unit uniformity and disintegration.<\/p>\n

Stick Packs and Sachets<\/h3>\n

A composite blend can meet the average GABA assay while individual sticks remain inconsistent. This is most likely when GABA and the other ingredients differ substantially in particle size or density.<\/p>\n

    \n
  1. Characterize the particle size and density of GABA and the major ingredients.<\/li>\n
  2. Prepare a compatible premix where necessary.<\/li>\n
  3. Expand the premix into the full batch using a controlled addition sequence.<\/li>\n
  4. Minimize unnecessary vibration and transfer after blending.<\/li>\n
  5. Sample the beginning, middle and end of the filling run.<\/li>\n
  6. Evaluate individual units rather than relying only on a composite sample.<\/li>\n<\/ol>\n

    Beverage Development<\/h2>\n

    Powdered Beverages<\/h3>\n

    Reconstitution should be evaluated using the intended serving quantity, water volume, water temperature and consumer mixing method. Testing in a large volume of purified laboratory water may conceal problems that appear in the commercial use condition.<\/p>\n

    The development study should record incorporation time, visible particles, sediment, final pH, taste and GABA recovery after storage.<\/p>\n

    Clear Beverages<\/h3>\n

    The \u226598.0% raw-material transmittance requirement is a useful screening control, but it does not guarantee that the finished beverage will remain transparent.<\/p>\n

    A clarity investigation should distinguish three possible failure modes:<\/p>\n

      \n
    1. Raw-material solution haze:<\/strong> the GABA solution is not clear under the agreed raw-material test condition.<\/li>\n
    2. Formula-induced haze:<\/strong> GABA is clear in water, but turbidity appears after acids, minerals, flavors, extracts or other ingredients are added.<\/li>\n
    3. Process- or storage-induced haze:<\/strong> the beverage is initially clear, but haze or sediment develops after pasteurization, cooling or storage.<\/li>\n<\/ol>\n

      The finished beverage should be evaluated for initial turbidity, post-process turbidity, visible sediment, color change, clarity at the intended storage temperature and GABA recovery through shelf life.<\/p>\n

      Complex Liquid Systems<\/h3>\n

      Protein, mineral and hydrocolloid systems require separate trials because their behavior depends on pH, ionic environment and heating conditions.<\/p>\n

      A controlled comparison of the base formula with and without GABA should monitor viscosity, sedimentation, phase separation, flocculation, heat stability, final pH, sensory change and GABA recovery. Results obtained in one protein or mineral system should not be transferred directly to a materially different formulation.<\/p>\n

      Gummies and Heated Sugar Systems<\/h2>\n

      Gummy, chewable and nutrition-bar processes may expose GABA to concentrated solids, acids and heat. The relevant variable is the complete time\u2013temperature\u2013pH profile rather than the peak temperature alone.<\/p>\n

      Because GABA contains a reactive amino group, formulations containing reducing sugars should be evaluated for non-enzymatic browning. The practical risk depends on sugar composition, temperature, hot-hold duration, pH, moisture or water activity and storage conditions.<\/p>\n

      Development batches should compare GABA addition before and after the most severe heating stage where the process permits. The selected addition point must provide complete distribution without compromising microbial control.<\/p>\n

      The finished-product study should include GABA assay before and after processing, color measurement, flavor assessment, water activity or moisture and GABA recovery during storage.<\/p>\n

      Finished-Product GABA Analysis<\/h2>\n

      GABA lacks a strong native chromophore for routine UV measurement. Finished-food analysis commonly uses derivatization before chromatographic determination. Complex matrices require their own validated sample preparation because a method suitable for raw GABA cannot automatically be transferred to gummies, protein drinks, botanical blends or high-sugar products.<\/p>\n

      Distinguishing Process Loss from Analytical Loss<\/h3>\n

      An apparent reduction in GABA can result from actual manufacturing loss, incomplete extraction, inconsistent derivatization, instability of the prepared derivative, interference from other amino compounds, co-elution or non-representative sampling.<\/p>\n

      The investigation should compare:<\/p>\n

        \n
      1. the formula before the critical process;<\/li>\n
      2. the finished product after processing;<\/li>\n
      3. a processed matrix spiked with a known quantity of GABA.<\/li>\n<\/ol>\n

        Good recovery from the spiked processed matrix, combined with a lower result in the original processed sample, supports a process-loss investigation. Poor spike recovery indicates that extraction, derivatization or matrix interference should be addressed first.<\/p>\n

        Minimum Method-Validation Elements<\/h3>\n
          \n
        • Specificity<\/li>\n
        • Extraction recovery<\/li>\n
        • Linearity and working range<\/li>\n
        • Repeatability<\/li>\n
        • Intermediate precision<\/li>\n
        • Accuracy through matrix spiking<\/li>\n
        • Derivative stability<\/li>\n
        • Sample-solution stability<\/li>\n<\/ul>\n

          Raw-Material Release and Finished-Product Validation<\/h2>\n
          \n\n\n\n\n\n\n\n\n\n\n\n\n
          Controlled by the Raw-Material Specification<\/th>\nConfirmed in the Customer\u2019s Finished Product<\/th>\n<\/tr>\n<\/thead>\n
          Appearance and physical form<\/td>\nBlend and dosage-unit uniformity<\/td>\n<\/tr>\n
          Odor and visible foreign matter<\/td>\nCapsule or tablet processability<\/td>\n<\/tr>\n
          GABA assay<\/td>\nReconstitution behavior<\/td>\n<\/tr>\n
          Loss on drying<\/td>\nBeverage turbidity and sediment<\/td>\n<\/tr>\n
          Ash and chloride<\/td>\nTaste and sensory compatibility<\/td>\n<\/tr>\n
          Solution transmittance<\/td>\nHeat-process recovery and color development<\/td>\n<\/tr>\n
          pH under the defined test condition<\/td>\nFinished-product assay recovery<\/td>\n<\/tr>\n
          Microbiological limits<\/td>\nStability through the intended shelf life<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

          Packaging, Storage and Shelf Life<\/h2>\n
            \n
          • MOQ:<\/strong> 1 kg<\/li>\n
          • Bag options:<\/strong> 1 kg, 5 kg and 10 kg with polyethylene inner liner, aluminium barrier layer and outer carton<\/li>\n
          • Drum options:<\/strong> 5 kg, 10 kg and 25 kg fibre drums with polyethylene inner liner and aluminium barrier protection<\/li>\n
          • Storage:<\/strong> store in a cool, dry place in the original sealed packaging<\/li>\n
          • Shelf life:<\/strong> 24 months under the stated storage conditions<\/li>\n<\/ul>\n

            After opening, minimize environmental exposure, use clean and dry dispensing equipment, reseal the remaining material promptly and protect it from humid air and contamination.<\/p>\n

            \n

            Technical FAQ<\/h2>\n
            \nWhat additional specifications should be established when GABA is intended for a clear beverage?<\/summary>\n
            \n

            The technical agreement should define the raw-material transmittance test conditions, particle size where it affects incorporation, dissolution time and acceptable solution appearance. The finished-product protocol should separately define initial turbidity, post-process turbidity, sediment, color and shelf-life clarity. Raw-material transmittance should not be used as the finished-beverage clarity criterion.<\/p>\n<\/div>\n<\/details>\n

            \nHow should particle size and bulk density be controlled for capsules, tablets and stick packs?<\/summary>\n
            \n

            The limits should be established against the intended equipment and the physical characteristics of the other ingredients. Capsule projects should prioritize density and filling consistency; tablet projects should also evaluate flow and compactability; stick packs should emphasize segregation and dosage-unit uniformity. A numerical limit should be adopted after pilot-scale performance confirms that it controls the relevant process risk.<\/p>\n<\/div>\n<\/details>\n

            \nHow can GABA process loss be distinguished from poor analytical recovery?<\/summary>\n
            \n

            Compare pre-process material, finished product and a GABA-spiked finished-product matrix. Poor recovery from the spiked matrix indicates an extraction, derivatization or interference problem. Acceptable spike recovery with reduced native GABA supports investigation of the manufacturing process. Sampling uniformity and derivative stability should be controlled before the results are interpreted.<\/p>\n<\/div>\n<\/details>\n

            \nWhat should be validated when GABA is used in a heated, high-sugar formulation?<\/summary>\n
            \n

            The study should reproduce the commercial sugar composition, pH, solids level, heating profile, hot-hold time and cooling process. Evaluate GABA recovery, color, flavor and water activity immediately after production and through shelf life. Where feasible, compare early and late GABA addition to determine whether unnecessary thermal exposure can be reduced.<\/p>\n<\/div>\n<\/details>\n

            \nWhen is the standard \u226599% GABA specification insufficient for a commercial project?<\/summary>\n
            \n

            The standard specification is insufficient whenever physical or functional behavior directly controls manufacturing performance. Examples include high-speed encapsulation, direct compression, low-dose stick packs, clear beverages and thermally processed sugar systems. These projects require additional limits or validation for particle size, density, flow, incorporation, turbidity, heat recovery or color development according to the dosage form.<\/p>\n<\/div>\n<\/details>\n<\/section>","protected":false},"excerpt":{"rendered":"

            Ureda Naturals manufactures \u03b3-Aminobutyric Acid (GABA) with an assay of not less than 99.0%. Controlled for moisture, ash, chloride, solution transmittance, pH and microbiological quality, this grade is designed for capsules, tablets, stick packs, dry blends and qualified food and beverage formulations.<\/p>","protected":false},"featured_media":1975,"template":"","meta":[],"product_brand":[],"product_cat":[27],"product_tag":[205,206,207,203,204],"class_list":["post-1970","product","type-product","status-publish","has-post-thumbnail","product_cat-nutraceutical-functional-ingredients","product_tag-4-aminobutanoic-acid","product_tag-amino-acid-ingredients","product_tag-cas-56-12-2","product_tag-gaba","product_tag-gamma-aminobutyric-acid","first","instock","shipping-taxable","product-type-simple"],"yoast_head":"\nGamma-Aminobutyric Acid (GABA) Manufacturer | Ureda Naturals<\/title>\n<meta name=\"description\" content=\"Ureda Naturals manufactures \u226599% gamma-aminobutyric acid (GABA), CAS 56-12-2, for capsules, tablets, stick packs and beverage formulations.\" \/>\n<meta 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