Zinc‑Enriched Yeast
Nutritional Enhancers
Minerals & Trace Elements
complex of Saccharomyces proteins with Zn(II)
$30.13 ~ $45.20
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Zinc‑Enriched Yeast?
Zinc-Enriched Yeast is a highly bioavailable nutritional supplement ingredient consisting of *Saccharomyces cerevisiae* cultivated to organically incorporate high levels of the essential trace mineral zinc, supporting immune health and metabolic function.
How is Zinc‑Enriched Yeast made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Strain Activation & Seed Culture | Select and cultivate a pure strain of Saccharomyces cerevisiae in a sterile starter medium to increase biomass. | Control: Purity of the yeast strain is critical for consistent zinc uptake. The entire process must be aseptic to prevent contamination. |
| 2 | Main Fermentation | Transfer the seed culture to a large, sterile fermenter containing a nutrient-rich medium (e.g., molasses). | Control: Strictly monitor and control pH, temperature, aeration, and nutrient supply to achieve optimal yeast growth and cell density. |
| 3 | Zinc Enrichment | Introduce a measured amount of a soluble, high-purity zinc salt (e.g., zinc sulfate) into the fermenter at the logarithmic growth phase. | Control: The timing and concentration of zinc addition are the most critical parameters. This ensures the yeast actively metabolizes and incorporates the zinc organically, rather than it just adsorbing to the cell surface. |
| 4 | Harvesting & Washing | Separate the zinc-enriched yeast cells from the fermentation broth using a centrifuge. The collected yeast cream is then washed multiple times. | Control: Washing steps are crucial to remove any unabsorbed, inorganic zinc salts and residual fermentation medium, ensuring the final product's purity. |
| 5 | Inactivation (Pasteurization) | The washed yeast slurry is heat-treated to kill the yeast cells and halt all metabolic activity. | Control: The temperature and duration of pasteurization must be sufficient to inactivate the yeast but gentle enough to not degrade the valuable nutrients and organically bound zinc. |
| 6 | Drying | Convert the inactivated yeast slurry into a fine, stable powder using methods like spray drying or drum drying. | Control: Dryer inlet and outlet temperatures are monitored to achieve a target low moisture content (e.g., <8%). This is essential for product stability and shelf life. |
| 7 | Milling & Sieving | Mill the dried yeast to a uniform consistency and sieve it to ensure a specific particle size. | Control: The final particle size affects the product's solubility, flowability, and handling characteristics. Sieving removes any oversized agglomerates. |
| 8 | Quality Control & Packaging | Test the final powder for key parameters and pack it into sealed, moisture-proof containers. | Control: Final product analysis must confirm the total zinc content, heavy metal levels (Pb, As, Cd), and microbiological purity meet food-grade specifications. Note: Packaging must protect the product from moisture and oxidation. |
Technical Specifications
| Chemical Formula | complex of Saccharomyces proteins with Zn(II) |
| Solubility | insoluble in water |
| Storage Conditions | store cool, dry, dark place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food additive
dietary supplements
feed additive
Mechanism of action:
| Parameter | Zinc-Enriched Yeast |
|---|---|
| Functional Category | Nutrient Fortificant; Bioavailable Mineral Source |
| Key Ingredients | Saccharomyces cerevisiae culture containing organically bound zinc. |
| Mechanism of Action | During a controlled fermentation process, Saccharomyces cerevisiae yeast absorbs inorganic zinc and incorporates it into its cellular matrix. The zinc becomes organically bound to yeast components like amino acids, peptides, and proteins. This bio-organic form mimics zinc's natural state in food, enhancing its absorption through intestinal amino acid and peptide transport pathways, thereby increasing bioavailability and reducing gastrointestinal irritation compared to inorganic zinc salts. |
| Application Effect in Product | Delivers a highly bioavailable and non-irritating form of zinc for nutritional fortification in dietary supplements, functional foods, and beverages. Masks the metallic taste of inorganic zinc. Provides additional nutritional co-factors from the yeast carrier, such as B-vitamins and protein, creating a more holistic nutritional profile. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Zinc-Enriched Yeast | Food-Form Mineral (Bio-fermented) | Zinc is grown into yeast (Saccharomyces cerevisiae), creating a food-matrix supplement with co-factors. | Highly bioavailable and gentle on the stomach; provides other nutrients like B vitamins and amino acids from the yeast. | More expensive per mg of zinc; not suitable for those with yeast sensitivity; lower potency per capsule. | Daily maintenance, individuals with sensitive digestive systems, those seeking a whole-food supplement. | For a gentle, food-based zinc source that is well-absorbed and mimics natural dietary intake. |
| Zinc Picolinate | Chelated Mineral | Zinc is bound to picolinic acid, an effective chelator. | Considered one of the most absorbable forms of supplemental zinc. | Can be more expensive than basic forms like gluconate; lacks the nutritional co-factors of yeast-based zinc. | Correcting a known zinc deficiency, immune support when maximal absorption is critical. | When the primary goal is to achieve the highest possible level of zinc absorption. |
| Zinc Gluconate | Mineral Salt | Zinc is bound to gluconic acid. It is one of the most common forms. | Widely available, inexpensive, and well-studied, especially for use in cold lozenges. | Bioavailability is good but generally considered lower than picolinate or yeast-based forms; can cause stomach upset. | Budget-friendly general supplementation, short-term use in lozenges to reduce cold duration. | For a cost-effective and widely accessible option for general zinc support. |
| Zinc Citrate | Mineral Salt | Zinc is bound to citric acid. | Absorption rate is comparable to zinc gluconate; often has a better taste profile, making it suitable for chewables. | Lacks the co-factors of food-form zinc; absorption can be inhibited by phytates in food. | General daily supplementation, especially in liquid or chewable forms where taste is a factor. | For a well-absorbed mineral salt form that is often better tasting than other salts. |
| Zinc Sulfate | Inorganic Mineral Salt | An inorganic, water-soluble form of zinc. | The least expensive form of zinc supplement. | Lowest bioavailability and highest incidence of gastrointestinal side effects (e.g., nausea, stomach pain). | Clinical use where cost is a major constraint; historically used in acne treatment (topical and oral). | Only when cost is the absolute overriding factor, as other forms are better tolerated and absorbed. |
Technical Documents
Available Documentation
certificate of analysis
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications