Introduction

Amino Acid produced via microbial fermentation, offering high purity and consistent quality. They enhance flavor, improve texture, reduce bitterness, and extend shelf life in food formulations.

Features

Bitterness Masking
Branched-chain amino acids reduce bitter notes, improving overall taste in food formulations.

Texture Improvement
Lysine and arginine enhance elasticity and water retention, keeping dairy and meat products stable during processing.

Shelf Life
Glycine and histidine provide mild antimicrobial effects, helping products last longer with less preservatives.

Low Residue
Purification reduces allergenic components and chemical residues, making the product safe for long-term use.

Customization Services

Particle Size & Purity – Adjustable to meet specific formulation requirements.

Packaging Options – From small bulk bags to industrial-scale packaging suitable for large orders.

OEM/ODM Services – Support for private-label products and customized formulations.

Technical Support – Guidance from product selection to application advice, ensuring optimal use in food products.

Applications

Our amino acids are widely used in functional food formulations and ingredient blends, including:

Dairy products (yogurt, cheese, protein drinks);
Meat and processed foods;
Beverages and flavor enhancers;
Nutritional supplements and health foods;
Confectionery and bakery products.

Factory Advantages

State-of-the-Art Production Lines – Automated fermentation tanks, precise crystallization, drying, and packaging facilities.

High Production Capacity – Annual output capable of meeting large-volume orders for bulk buyers.

Strict Quality Control – Comprehensive QC at every stage, including HPLC, GC, and microbial testing to ensure consistency and safety.

Global Supply Experience – Proven track record of exporting to Europe, the Americas, Japan, South Korea, and other regions.

FAQ

Q: How stable are the products under storage?

A: Properly sealed powders remain chemically stable for 12–18 months at ambient temperature, with no significant change in purity.

Q: Do amino acids degrade during processing?

A: Our amino acids resist typical food processing temperatures and pH ranges, maintaining functional properties in dairy, meat, and beverage applications.

Q: Are the products free from allergens?

A: Purification reduces potential allergenic components; routine testing confirms low risk for long-term consumption.

Q: What quality standards do you follow?

A: Production follows GMP standards and complies with FDA, EFSA, GB, AJI 97, and USP specifications.

Q: Can repeated handling affect quality?

A: Minimal handling and proper packaging prevent moisture uptake and caking, maintaining consistent quality for bulk use.

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