ENHANCING SOLUBILITY OF IRON AMINO ACID CHELATES AND IRON PROTEINATES

A method of enhancing the solubility of iron amino acid chelates and iron proteinates is disclosed. This is accomplished by mixing an effective amount of an organic acid solubilizing agent into existing iron amino acid chelates or iron proteinates. The iron amino acid chelates and iron proteinates m...

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Hauptverfasser:	ASHMEAD, H. DEWAYNE, ERICSON, CLAYTON
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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creator	ASHMEAD, H. DEWAYNE ERICSON, CLAYTON
description	A method of enhancing the solubility of iron amino acid chelates and iron proteinates is disclosed. This is accomplished by mixing an effective amount of an organic acid solubilizing agent into existing iron amino acid chelates or iron proteinates. The iron amino acid chelates and iron proteinates may have a ligand to metal molar ratio from about 1:1 to 4:1, preferably 2:1 to 3:1. Procédé pour améliorer la solubilité des chélatés d'acides aminés de fer et des protéinates de fer. Le procédé consiste à mélanger une quantité efficace d'un agent de solubulisation organique avec des chélatés d'acides aminés de fer ou des protéinates de fer existants. Les chélatés d'acides aminés de fer et les protéinates de fer peuvent avoir une proportion molaire des ligands et du métal d'environ 1:1 à 4:1, de préférence de 2:1 à 3:1.
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This is accomplished by mixing an effective amount of an organic acid solubilizing agent into existing iron amino acid chelates or iron proteinates. The iron amino acid chelates and iron proteinates may have a ligand to metal molar ratio from about 1:1 to 4:1, preferably 2:1 to 3:1. Procédé pour améliorer la solubilité des chélatés d'acides aminés de fer et des protéinates de fer. Le procédé consiste à mélanger une quantité efficace d'un agent de solubulisation organique avec des chélatés d'acides aminés de fer ou des protéinates de fer existants. 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DEWAYNE</creatorcontrib><creatorcontrib>ERICSON, CLAYTON</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ASHMEAD, H. DEWAYNE</au><au>ERICSON, CLAYTON</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ENHANCING SOLUBILITY OF IRON AMINO ACID CHELATES AND IRON PROTEINATES</title><date>2008-10-14</date><risdate>2008</risdate><abstract>A method of enhancing the solubility of iron amino acid chelates and iron proteinates is disclosed. This is accomplished by mixing an effective amount of an organic acid solubilizing agent into existing iron amino acid chelates or iron proteinates. The iron amino acid chelates and iron proteinates may have a ligand to metal molar ratio from about 1:1 to 4:1, preferably 2:1 to 3:1. Procédé pour améliorer la solubilité des chélatés d'acides aminés de fer et des protéinates de fer. 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subjects	ACYCLIC OR CARBOCYCLIC COMPOUNDS CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
title	ENHANCING SOLUBILITY OF IRON AMINO ACID CHELATES AND IRON PROTEINATES
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