Mineral
Amino-Acid-Chelated Functional Base Material for Iron Supplementation
Ferrous Bisglycinate is an amino-acid-chelated iron produced by chelation process between ferrous iron and glycine. It is an iron-source nutritional fortifier permitted under GB 14880. Different from inorganic iron salts, ferrous ions are encapsulated by amino-acid chelation. It features low metallic-iron odour, low gastrointestinal irritation and high bioavailability. Widely applied in special-diet foods, health foods, solid beverages, dairy products and other fields. It possesses four core attributes: high bioavailability, low metallic-iron off-flavour, gastrointestinal mildness and good system compatibility.
Main Components: Ferrous bisglycinate chelate, molecular formula Fe(C₂H₄NO₂)₂, CAS No. 20150-34-9
Core Specifications: Iron content ≥20.0 %; heavy metals (lead, arsenic, cadmium) comply with limits specified in GB 1903.10; chelation rate meets national-standard requirements; moisture and ignition residue conform to standards; customisable particle-size available.
Appearance: Light grey-green to off-white fine powder with slight characteristic amino-acid odour and extremely faint metallic-iron off-note.
Stability: Chemically stable in solid state; susceptible to oxidation by strong oxidants in aqueous solution; avoid high-concentration compounding with phytic acid and tannins. Shelf-life: 24 months under sealed, cool and dry storage conditions.
Solubility: Water-soluble. The chelated structure reduces reactions between iron ions and other components. Exhibits excellent compatibility with vitamins, minerals, sugar alcohols and dietary fibre.
➢Regulatory: Complies with GB 1903.10-2016; listed as nutritional fortifier under GB 14880-2012. Approved for ordinary foods, special-diet foods and health foods with simple and compliant labelling.
➢Sensory: Chelated structure binds free iron ions, delivering far weaker metallic-iron odour than inorganic iron salts such as ferrous sulphate, with minimal interference to finished-product colour and flavour.
➢Absorption: Absorbed via amino-acid transport pathway without dependence on gastric-acid dissociation, providing superior bioavailability compared with conventional inorganic iron salts.
➢Formulation Suitability: Applicable for both solid and liquid systems; synergistic effect with vitamin C. Avoid high-concentration phytic acid and polyphenols which may impair iron bioavailability.
➢Practicality: High elemental-iron content enables low addition dosage; good powder flowability, consistent batch-to-batch performance and controllable dust generation.
Iron forms stable chelate with glycine and is absorbed by human body in the form of amino-acid carrier. Its absorption is less interfered by dietary inhibitory factors such as phytic acid, improving iron utilisation efficiency.
Greatly reduces metallic-iron odour derived from free iron ions, mitigates product browning and flavour deterioration, and better preserves original sensory quality of food.
The chelated structure alleviates irritation of gastrointestinal mucosa caused by free ferrous ions. It brings fewer gastrointestinal side-effects compared with inorganic ferrous salts and is suitable for long-term dietary iron supplementation.
Can be compounded with vitamin C to further improve iron utilisation efficiency, commonly adopted in multi-vitamin-mineral formulations.
Applicable to solid powders, compressed tablets, solid beverages and liquid systems. Long-time high-temperature and strong-oxidation environments shall be avoided during production to prevent destruction of chelated structure.
Compatible with calcium, zinc, multiple vitamins and sugar alcohols. Control compounding ratio with high-content phytic acid and tannin-containing substances to prevent impaired iron absorption.
Ferrous Bisglycinate is a compliant amino-acid-chelated nutritional fortifier for dietary iron supplementation:
Supplies bio-available ferrous iron, participates in haemoglobin synthesis, sustains normal bodily iron storage and lowers risk of iron deficiency.
Iron takes part in red-blood-cell generation. Proper supplementation helps alleviate fatigue and low energy caused by insufficient iron intake.
Iron participates in synthesis of various enzymes and immune-related proteins, supports bodily energy metabolism and maintains normal immune competence.
The chelated structure reduces gastrointestinal irritation from free iron. Well-tolerated by general population and suitable for long-term iron-supplement scenarios in special-diet and health-food products.
➢Dairy Products
Reconstituted milk & milk powder: Iron nutritional fortification with reduced metallic-iron off-flavour to preserve dairy-system flavour.
Milk beverages: Chelated iron reduces iron-ion-catalysed oxidation, compatible with liquid protein systems.
➢Special-Diet Foods & Solid Beverages
Foods for special medical purposes & meal-replacement powders: High-bioavailability iron source compounded with multi-vitamins and minerals.
Solid beverages: Good powder flowability, suitable for reconstitutable iron-supplement formulations.
➢Confectionery & Snacks
Tableted candies & cereal bars: Mineral fortification with minor influence on product flavour.
Multi-vitamin-mineral tablets and powders; iron-supplement dietary supplements for pregnant women, adults and children. It is a mainstream iron source for iron-supplement health foods.
Amino-acid-chelated iron additive for high-grade livestock, poultry and pet feeds, improving animal iron nutrition and alleviating stress response.
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