L-carnitine, also known as L-carnitine or transcarnitine, is an amino acid that promotes the conversion of fat into energy. Red meat is a major source of l-carnitine.  L-carnitine is a naturally occurring amino acid like substance in the human body, which can transport fat to mitochondria and accelerate fat burning and decomposition, so that consumers can achieve the effect of weight loss. No toxic side effects to human body.  Different types of diets already contain 5-100 mg of l-carnitine, but the average person can only get 50 mg per day from meals, and vegetarians get less. The main physiological function of l-carnitine is to promote the conversion of fat into energy. Taking l-carnitine can reduce body fat and weight without reducing water and muscle. In 2003, l-carnitine was identified by the International Obesity Health Organization as the safest nutritional supplement for weight loss without side effects.  

Earlier studies found that L-carnitine was a vitamin nutrient and named it Vitamin Bt.  In fact, carnitines are chemically similar to choline, similar to amino acids;  In addition, carnitine is not considered a vitamin because some animals can synthesize it themselves to meet the needs of carnitine, but it is still known as vitamin BT.  

• carnitine, l-carnitine, also known as L-carnitine, vitamin BT, chemical name β -hydroxyl γ -trimethylammonium butyric acid, this product is white crystalline or crystalline powder, with a slight special smell.  It is highly hygroscopic and may deliquescent or even liquify when exposed to air.  It is soluble in water, ethanol, alkaloid solutions and diluted mineral acids, and almost insoluble in acetone or ethyl acetate.

L-carnitine is easy to absorb moisture, good stability can be placed in the solution of pH3 ~ 6 for more than 1 year, can withstand high temperature of more than 200℃ and has good water solubility and water absorption.