Compound Amino Acids
Amino Acids
Nutritional Enhancers
Flavoring Agents
various (e.g., C₂H₅NO₂ for Glycine, C₅H₉NO₄ for Glutamic Acidic, etc.)
$8.75 ~ $13.12
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Compound Amino Acids?
Compound amino acids are defined nutritional blends containing various essential and non-essential amino acids derived from protein hydrolysis or synthesis, used extensively for dietary supplementation, fortification of food products, and flavor enhancement, particularly umami.
How is Compound Amino Acids made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select and prepare the protein source (e.g., soybean meal, casein). The material is cleaned and milled to a suitable particle size. | Note: The quality of the final product is highly dependent on the purity and type of the initial protein source. Source material (e.g., non-GMO) must be verified. |
| 2 | Enzymatic Hydrolysis | The protein raw material is mixed with purified water in a reactor. Specific protease enzymes are added to break down the protein into peptides and amino acids. | Control Point: Strict control of temperature (e.g., 50-60°C), pH, and reaction time is critical to optimize enzyme activity and achieve the desired Degree of Hydrolysis (DH). |
| 3 | Enzyme Inactivation & Filtration | The hydrolysate mixture is heated rapidly (e.g., to 85-95°C) to permanently deactivate the enzymes and stop the reaction. It is then filtered to remove any insoluble residues. | Control Point: Complete enzyme inactivation is essential to ensure product stability. The efficiency of filtration determines the initial clarity of the liquid. |
| 4 | Purification & Decolorization | The filtered liquid is passed through columns of activated carbon to remove color, odors, and other impurities. | Note: The amount of activated carbon and contact time must be carefully managed to achieve the desired purity without excessively removing essential amino acids. |
| 5 | Concentration | The purified amino acid solution is concentrated by removing water, typically using a low-temperature vacuum evaporator or membrane filtration (reverse osmosis). | Control Point: Low-temperature evaporation is crucial to prevent heat damage and degradation of sensitive amino acids. The process is monitored until a target solid content is reached. |
| 6 | Spray Drying | The concentrated liquid is atomized into a hot air stream within a drying chamber. The water evaporates instantly, yielding a fine powder. | Control Point: Inlet and outlet air temperatures must be precisely controlled. This determines the final product's moisture content, particle size, and solubility. |
| 7 | Sieving & Blending | The resulting powder is sieved to ensure a uniform particle size distribution. Different batches may be blended to guarantee product consistency. | Note: Sieving removes oversized particles and agglomerates. Blending ensures homogeneity across the entire production lot. |
| 8 | Quality Control & Packaging | Final product is sampled and tested for amino acid profile, purity, microbial limits, and heavy metals. Approved product is packed into sealed, moisture-proof containers. | Control Point: The product must comply with all quality specifications (e.g., FCC, USP). Packaging must be done in a controlled environment to prevent contamination. |
Technical Specifications
| Chemical Formula | various (e.g., C₂H₅NO₂ for Glycine, C₅H₉NO₄ for Glutamic Acidic, etc.) |
| Solubility | soluble in water |
| Storage Conditions | store in cool, dry place <25 °C away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
nutritional fortification
feed
plant growth promoter
flavor enhancement
Mechanism of action:
| Parameter | Compound Amino Acids |
|---|---|
| Functional Category | Flavor Enhancer; Nutrient Fortifier; Browning Agent (Maillard Reaction Precursor) |
| Key Ingredients | A balanced mixture of essential and non-essential amino acids (e.g., L-Glutamic acid, L-Glycine, L-Alanine, L-Cysteine, L-Lysine) derived from protein hydrolysis. |
| Mechanism of Action | Interacts with taste receptors (e.g., umami receptor T1R1/T1R3 for glutamic acid) to create savory, sweet, and complex 'kokumi' sensations. Acts as a key reactant in the Maillard reaction with reducing sugars during heating to generate desirable color (browning) and roasted aroma compounds. Directly fortifies food by providing bioavailable building blocks for protein synthesis. |
| Application Effect in Product | Enhanced savory/umami taste and balanced flavor profile in soups, sauces, and seasonings. Improved golden-brown color development in baked goods and processed meats. Increased protein content and nutritional value of fortified beverages, cereals, and plant-based alternatives. Masks undesirable off-notes. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Compound Amino Acids | Full-Spectrum Amino Blend | Contains a mix of EAAs, BCAAs, and sometimes non-essential or conditional aminos (e.g., Glutamine, Taurine). | Versatile, pre-formulated blend targeting various aspects of recovery and performance. Can be a convenient all-in-one. | May contain suboptimal ratios or unnecessary non-essential aminos. Can be less targeted than specific formulas like EAA or BCAA. | General pre/intra-workout fuel for energy and recovery; convenient for those not wanting to mix individual aminos. | For a single, multi-purpose supplement providing a broad range of amino acids for general athletic support. |
| EAAs (Essential Amino Acids) | Specific Amino Acid Blend | Contains all nine essential amino acids the body cannot synthesize, including the three BCAAs. | More effective at stimulating muscle protein synthesis than BCAAs alone. Provides all necessary building blocks. | More expensive than BCAAs. Does not offer the satiating effect or additional nutrients of whole protein. | Pre/intra/post-workout to maximize muscle growth, especially when training in a fasted state or if protein intake is low. | When maximizing muscle protein synthesis is the primary goal and a complete profile is required. |
| BCAAs (Branched-Chain Amino Acids) | Specific Amino Acid Subset | Contains only Leucine, Isoleucine, and Valine. | Rapidly absorbed. Specifically targets muscle protein synthesis signaling (Leucine) and can reduce exercise fatigue. | Incomplete profile; requires other EAAs to be present for muscle building. Less effective than a full EAA supplement. | Intra-workout to reduce muscle breakdown and perceived fatigue. Often used for flavoring water to encourage hydration. | To specifically reduce intra-workout fatigue, assuming your diet already provides sufficient EAAs from whole protein. |
| Whey Protein | Complete Whole Food Protein | A complete protein source derived from milk, containing all EAAs, BCAAs, and non-essential amino acids in a protein structure. | Cost-effective per gram of protein. Provides a full spectrum of aminos and beneficial peptides. More satiating. | Slower digestion and absorption than free-form amino acids. Contains lactose/dairy, which can be an allergen. | Post-workout recovery shake; supplementing daily protein intake; meal replacement when mixed with other ingredients. | For a complete, cost-effective protein source to meet daily intake goals and for post-workout recovery. |
| Collagen Peptides | Specific Structural Protein | High in specific amino acids like Glycine, Proline, and Hydroxyproline. It is an incomplete protein (lacks Tryptophan). | Specifically supports connective tissues: skin, hair, nails, joints, and gut lining. | Not effective for stimulating muscle protein synthesis due to its incomplete amino acid profile. | Improving joint health, skin elasticity, and supporting gut integrity. Not intended for muscle building. | When your primary goal is supporting connective tissues, not building muscle mass. |
| L-Glutamine | Single Amino Acid | A single, conditionally essential amino acid. | Highly targeted for supporting gut health and immune function, especially during periods of intense stress or training. | Very narrow application. Does not contribute significantly to muscle protein synthesis on its own. | Aiding recovery from intense exercise by supporting immune function and replenishing glutamine stores; gut health support. | To address a specific need for gut health or immune support related to high-volume training. |
Technical Documents
Available Documentation
COA & specification sheet
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications