Iron Amino Acid Complexes Mask Metallic Taste
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Solution Overview
Problem
Current iron compounds for iron deficiency supplementation face challenges such as metallic taste, low solubility, and instability, leading to undesirable interactions with other nutrients and organoleptic changes in food and pharmaceutical compositions, limiting their application in liquid carriers and oral administration.
Innovation Solution
Development of iron oxyhydroxides coordinated with essential and non-essential amino acids and organic acids, forming stable and highly soluble complexes that avoid metallic taste and maintain organoleptic properties, allowing for effective oral administration in various food and pharmaceutical compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water soluble forms of iron are used for supplementation, then bioavailability is improved, but metallic taste and organoleptic changes occur
Solution Approach 1:
Amino acids serve as intermediary ligands that coordinate with iron ions, forming chelate complexes that mask the metallic taste while maintaining solubility and bioavailability. The amino acid structure acts as a mediator between the iron ion and the biological system, improving palatability without sacrificing absorption.
Solution Approach 2:
The invention creates composite iron-amino acid-chloride complexes that combine the benefits of water solubility from the chloride form with the taste-masking properties of amino acid chelates. This composite structure integrates multiple functional components into a single effective supplementation agent.
2Reliability
If inorganic or organic iron compounds are used for supplementation, then iron deficiency treatment is achieved, but instability and unwanted interactions with other components occur
Solution Approach 1:
Amino acids act as protective intermediaries that stabilize iron ions in solution, preventing unwanted interactions with other formulation components. The chelating amino acids shield the iron from catalyzing decomposition reactions of vitamins and other sensitive nutrients while maintaining its bioavailability.
Solution Approach 2:
The invention changes the chemical parameters of iron supplementation by using chloride forms coordinated with amino acids, which alters the stability profile and interaction characteristics compared to traditional sulfate or gluconate forms. This parameter change enables better compatibility with other formulation components.
3Stability of the object's composition
If less bioavailable forms of iron are used, then stability in formulations is improved, but bioavailability decreases
Solution Approach 1:
The invention optimizes the stability-bioavailability balance by changing the coordination parameters of iron - using amino acid ligands with specific donor atoms and stoichiometric ratios that create complexes with both high stability and high bioavailability, unlike traditional approaches that required sacrificing one for the other.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The iron amino acid complexes provide high solubility and stability, enabling their use in liquid carriers without altering taste or color, enhancing bioavailability and adherence to treatment, while preventing nutrient decomposition and maintaining desired composition properties.
Implementation Method 1
Iron compounds with essential and non-essential amino acids and/or organic acids coordinated to iron oxyhydroxides
Implementation Method 2
preventing nutrient decomposition and maintaining desired composition properties
Data Source
AI summary
The invention describes hydrosoluble iron(III) oxyhydroxide complexes prepared from different sources of iron, amino acids and carboxylic acids and pharmaceuticals or food compositions containing them. The iron(III) complexes have no undesirable residual taste and can be used as supplementation forms for the prevention or treatment in anemia by iron deficiency in humans or animals.