Amino Acid Chelation Technology is a technology that combines metal ions (such as calcium, iron, zinc, copper, manganese and other minerals) with amino acids through coordination bonds to form stable chelates. This technology can significantly improve the absorption and utilization of minerals, reduce their adverse reactions in the digestion process, and is widely used in food, health products, feed and other fields. This technology solves the pain points of traditional inorganic mineral supplementation by improving the absorption mechanism of minerals, and has important application value in the field of nutritional fortification.

Core Principles

Amino acids are used as chelating agents, and the amino groups, carboxyl groups and other groups in the molecule form chelates with metal ions in a circular structure. This structure not only protects metal ions from being damaged by gastric acid, phytic acid and other substances in the gastrointestinal tract, but also can be recognized and efficiently absorbed by intestinal cells through the absorption channel of amino acids, avoiding the problems of inorganic minerals (such as ferrous sulfate and calcium carbonate) that are susceptible to environmental influences and low absorption and utilization.

Fields of Application

• Food and health products: nutritional supplements (such as amino acid chelated calcium, iron, zinc) for fortifying minerals, especially suitable for infants, pregnant women, the elderly and other people with weak mineral absorption ability, can reduce constipation, gastrointestinal irritation and other side effects.

• Feed industry: as a feed additive, improve the absorption efficiency of minerals by livestock, poultry and aquatic animals, promote growth and development, reduce the loss of minerals in excrement, and reduce environmental pollution.

Technological Advantages

• Increasing the bioavailability of minerals and reducing the amount of added minerals can achieve the desired effect.

• Reduce the damaging effect of minerals on vitamins and other nutrients, and enhance the stability of the formula.

• Reduce the gastrointestinal discomfort that may be caused by inorganic minerals, and improve the palatability and safety of products.