GABA
GABA suppliers and sourcing guide
GABA (gamma-aminobutyric acid) is a four-carbon amino acid that is not used to build proteins. Commercial GABA is made either by fermentation, in which lactic acid bacteria such as Levilactobacillus brevis decarboxylate glutamic acid, or by chemical synthesis, then purified and crystallized. Brands buy it as a white, very water-soluble crystalline powder for capsules, powders and drinks.
- Category
- Proteins and amino acids
- Also known as
- gamma-Aminobutyric acid · 4-Aminobutanoic acid · 4-Aminobutyric acid
- Facts checked
- November 2026
Forms and grades of GABA
Suppliers sell different products under the same name. Specify the one you need.
Fermented (natural-source) GABA
GABA made by lactic acid bacteria fermentation, often sold with a "naturally fermented" statement; ask for the organism and substrate.
Synthetic GABA
Chemically made GABA, usually lower in cost; identity and purity specifications are the same.
Branded grades
Fermented GABA sold under brand names with the producer's own specification.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Identity
- Infrared spectrum matched to a reference standard, or HPLC retention time against a GABA standard.
- Assay
- GABA content on a dried basis by HPLC or titration, reported against the supplier specification.
- Related substances
- Residual glutamic acid and other amino acids by HPLC, mainly in fermented grades.
- Loss on drying and residue on ignition
- Moisture by loss on drying and inorganic residue as residue on ignition.
- Heavy metals and microbiology
- Lead, arsenic, cadmium and mercury by ICP-MS, plus total plate count, yeast and mold, E. coli and Salmonella.
Storage, lots and expiry
Storage and shelf life
Store GABA in tightly closed, lined containers in a cool, dry place, and reseal opened packs promptly because the powder absorbs moisture and cakes. Shelf life or retest date is set by the supplier's specification; assay, loss on drying and micro are the usual retest points.
Lots and expiry dates
Record assay, production route (fermentation or synthesis) and loss on drying for each lot. Rotate stock FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
FDA's Substances Added to Food inventory lists 4-aminobutyric acid (GABA) with the technical effect flavoring agent or adjuvant and cites FEMA No. 4288.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 595, for gamma-aminobutyric acid notified by Pharma Foods International, closed on November 10, 2015 after FDA ceased to evaluate it at the notifier's request.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Natural Health Products Ingredients Database lists Levilactobacillus brevis and Lentilactobacillus hilgardii (whole cell for biosynthesis) and Laminaria japonica as source materials for gamma-aminobutyric acid, classified as an isolate.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
GABA suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking GABA suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell GABA? Request a listingFrequently asked questions
What forms of GABA can brands buy?
Common forms include fermented (natural-source) GABA, synthetic GABA and branded grades. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for GABA include?
Expect identity, assay, related substances, loss on drying and residue on ignition and heavy metals and microbiology, each with its method, specification and result for that lot.
How should GABA be stored?
Store GABA in tightly closed, lined containers in a cool, dry place, and reseal opened packs promptly because the powder absorbs moisture and cakes. Shelf life or retest date is set by the supplier's specification; assay, loss on drying and micro are the usual retest points.
What is the regulatory status of GABA?
FDA's Substances Added to Food inventory lists 4-aminobutyric acid (GABA) with the technical effect flavoring agent or adjuvant and cites FEMA No. 4288. GRN 595, for gamma-aminobutyric acid notified by Pharma Foods International, closed on November 10, 2015 after FDA ceased to evaluate it at the notifier's request. Health Canada's Natural Health Products Ingredients Database lists Levilactobacillus brevis and Lentilactobacillus hilgardii (whole cell for biosynthesis) and Laminaria japonica as source materials for gamma-aminobutyric acid, classified as an isolate.
More proteins and amino acids
- Collagen Peptideshydrolyzed collagen · collagen hydrolysate
- Creatine Monohydratecreatine · micronized creatine
- L-TheanineTheanine · N-ethyl-L-glutamine
- Pea ProteinPisum sativum protein · pea protein isolate
- Whey Protein IsolateWPI · whey isolate
- Whey protein concentrateWPC · WPC 80
- Whey protein hydrolysateWPH · hydrolyzed whey protein
- Micellar caseinmicellar casein isolate · casein micelles
- Milk protein concentrateMPC · MPC 70
- Milk protein isolateMPI · milk protein
- Sodium caseinatecasein sodium · caseinate sodium salt
- Calcium caseinatecasein calcium · caseinate calcium salt
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.