The Blending Process is the process of uniformly dispersing and fusing two or more different materials (solids, liquids, gases) through physical or mechanical means to meet the composition, purity and functionality of amino acids, vitamins and minerals of different products (such as food, health products, feed, medicine, etc.), and its core is to ensure the uniformity, stability and applicability of subsequent processing. The mixing process is a key link in the production process, which directly affects the performance, taste and efficacy of the product, and it is necessary to select the appropriate process and equipment according to the characteristics of the material and the product requirements to ensure that the mixing effect meets the quality standards.

Application Scenarios

• Nutritional supplements: such as complex amino acid powder, protein powder (with essential amino acids), used to supplement the amino acids required by the human body, suitable for fitness people, postoperative recovery people, etc.

• Feed industry: as a feed additive, adjust the proportion of amino acids in feed (such as lysine, methionine and other limiting amino acids) to improve the nutrient absorption efficiency of livestock, poultry and aquatic animals.

• Food processing: used for nutritional fortification foods (such as infant formula, food for special medical purposes) to balance the amino acid composition and improve the nutritional value of the product.

Process Points

• Raw material pretreatment: crush and sieve the amino acid raw materials to ensure uniform particle size and avoid stratification after mixing due to particle differences.

• Mixing ratio design: Determine the amino acid ratio according to product needs (such as human amino acid demand patterns, animal nutrition standards), for example, essential amino acids need to be matched in a certain proportion to improve the synergistic absorption effect.

• Selection of mixing equipment: commonly used double spiral mixer, V-type mixer, etc., through mechanical stirring to evenly disperse a variety of amino acids to ensure the uniformity of mixing (usually requires a coefficient of variation of ≤5%).

• Anti-moisture absorption treatment: amino acids are easy to absorb moisture and agglomerate, the mixing process needs to control the ambient humidity (usually ≤ 60%), add anti-caking agents (such as silica) if necessary, and seal the packaging in time after mixing.

Process Advantages

• Through precise proportioning, it makes up for the nutritional limitations of a single amino acid and improves the comprehensive nutritional value of the product.

• The mixed amino acid powder has good flowability and is convenient for subsequent processing (e.g. tableting, granulation, canning).