Amino Acids for Food Industry

Amino acids are the fundamental units of proteins. Among the 20 amino acids essential for forming proteins in the human body, some cannot be synthesized internally or are synthesized too slowly. These must be obtained from dietary protein or fortified (added) supplements. But for food, amino acids aren’t just essential for this important function but they are also sought after for their multifunctional properties as nutrition, taste, and preservation. And, as health, safety and nutrition are priorities for modern consumers, the use of amino acids in functional foods has changed as well. They are scaling up the market in various formats with ample scope.

Amino Acids Definition

Amino acids are proteins, organic molecules with an amino (-NH₂) and a carboxyl (-COOH). They typically have a central carbon atom (-carbon) linked to an amino, a carboxyl, a hydrogen and a dynamic side chain (R group) which dictates their properties. Amino acids are categorized into essential and non-essential types. Essential amino acids cannot be synthesized by the human body and must be obtained through diet, whereas non-essential amino acids can be produced from other compounds. Beyond protein synthesis, amino acids play critical roles in metabolism and cellular signaling, making them vital molecules for life. Additionally, amino acids and the derivatives of amino acids are abundant in many different fields including pharmaceuticals, food, cosmetics and agriculture.

Fig. 1. Uses of amino acids in the food industry.

Amino Acids Benefits

Amino acids, as the fundamental building blocks of life, are vital for human health and biological functions, offering a range of benefits. By incorporating balanced diets or amino acid supplements, individuals can significantly improve their overall health, enhance physical functions, and meet diverse physiological needs:

• Promote Protein Synthesis: Amino acids support tissue repair and muscle growth, aiding wound healing and maintaining organs, skin, and hair.
• Support Metabolism and Energy Supply: Certain amino acids like leucine and isoleucine play crucial roles in energy metabolism, particularly during physical activity and recovery.
• Enhance Immune Function: Amino acids such as arginine and glutamine boost immune system performance by supporting immune cell generation and activation.
• Improve Brain Function and Mood Regulation: Tryptophan contributes to serotonin production, enhancing mood and sleep quality, while tyrosine supports dopamine and adrenaline synthesis for focus and stress management.
• Maintain Cardiovascular Health: Arginine promotes nitric oxide production, aiding vasodilation and improving blood circulation, thereby reducing cardiovascular risks.
• Support Digestive Health: Glutamate contributes to gut health by supporting enzyme secretion and mucosal repair, improving nutrient absorption efficiency.

Amino Acids in Food Industry

Currently, the application trend of various amino acids in the food industry is continuously rising and expanding. They not only serve as nutritional additives to replace animal proteins, but also improve the taste and nutritional content of food, expanding clinical functions. This ensures food quality while providing nutrition and hygiene. With the continuous advancement of trends in nutrition, environmental protection, and safety, the development of amino acid products has been greatly promoted. Therefore, it is essential to strengthen research on amino acids to facilitate their wider application across industries. Currently, the main types of amino acids used in the food industry include the following:

• Plant Amino Acids

Due to the growing societal demand for improved nutritional security in recent years, the application of plant amino acids in the food industry is steadily increasing. These amino acids are rich in nutrients, non-toxic as additives, and easy to handle. They are widely present in various nutritional health foods such as dietary supplements and health products. Research shows that plant proteins, as a substitute for animal proteins, have become commonly used ingredients in food processing products due to their good nutritional value and safety. Therefore, plant amino acids are mainly used for plant protein supplementation and home dining plant protein nutritional supplements.

• Microbial Amino Acids

The use of microbial amino acids in the food industry is growing. They can replace animal amino acids at a lower cost, have better bioavailability, and improve the nutritional quality of food. Microbial amino acids can also be used as a replacement for animal glutamate dietary supplements. Moreover, microbial amino acids replacing animal glutamate have better fatty acid binding functions, offering additional benefits for the digestion and absorption of fats.

• Yeast Amino Acids

The application of yeast amino acid products in the food industry is gradually becoming more widespread. Due to their excellent solubility, nutritional value, and low toxicity, they are used in foods such as meat products and biscuits. Yeast amino acids also help control the texture of biscuits, making them more delicate, which is particularly suitable for the export market. In addition, they can be used as flavor enhancers, spices, antioxidants, and in fermented foods. They are also applied in the processing and storage of meat, poultry, and fish.

• Soluble Protein Amino Acids

The application of soluble protein amino acids in the food industry is also increasing. This product can chelate amino acids into soluble proteins, allowing precise addition of amino acids to foods, making them fully usable by consumers during cooking. Additionally, these amino acids can be used as substitutes for saccharin, improving the nutritional value and taste of food, especially in plant protein nutritional supplement systems. Furthermore, they can be used to improve the taste and digestibility of fruit juices. Their sweet taste has widespread applications in various beverages and candies, and they can also reduce the sweetness of food.

Amino Acids from BOC Sciences

BOC Sciences specializes in providing high-quality amino acids and their derivatives to the food industry, meeting diverse industrial demands. With advanced production technologies and strict quality control, BOC Sciences supplies amino acid products required for nutritional enhancement, flavoring, and functional food additives, such as lysine, threonine, and monosodium glutamate. We offer customized solutions, including the design and production of non-natural amino acids to meet specific application needs. Additionally, our products are widely used in infant formula, sports nutrition, functional beverages, and food preservation, helping clients enhance product quality and market competitiveness. With a reliable supply chain and excellent customer service, BOC Sciences is a trusted partner for amino acid solutions in the food industry.

What are the Uses of Amino Acids in Food Industry?

In the food industry, amino acids are essential as nutritional enhancers and flavoring agents. For instance, monosodium glutamate (MSG) enhances the umami taste of foods, while threonine and leucine are commonly used in sports nutrition products. Additionally, amino acids such as lysine, methionine, and threonine are widely utilized as nutritional fortifiers in infant formula, functional beverages, and sports nutrition products to meet the dietary needs of specific populations. Furthermore, amino acids play a crucial role in food preservation. For example, arginine, as a natural antioxidant, can help extend the shelf life of food products.

• Amino Acids for Dietary Supplements

Amino acids make up one of the main ingredients of nutritional supplements and are beneficial for a specific population. Its BCAAs (branched-chain amino acids) – leucine, isoleucine, valine – are used in many supplements to repair muscle, build endurance, and prevent fatigue in athletes and health conscious consumers. Amino acids such as lysine and methionine are added to pills to enhance protein production, immunity and health – in particular, when the diet is not so palatable. Amino acids such as glutamine also promote gastrointestinal function and recovery, and arginine promotes cardiovascular health through the promotion of nitric oxide production. The versatility of amino acids allows them to be used in both single ingredient and complex multivitamin formulations making it highly applicable in the dietary supplement market.

• Amino Acids for Flavor Enhancers

Amino acids are necessary to make and flavour foods. The dietary acid called glutamic acid, which gives us the MSG flavor, provides umami to savoury foods. The amino acid glycine is used to give processed foods a bit of sweetness and flavour. In sugar-free foods, aspartic acid and its derivatives (eg, aspartame) are used to simulate sweetness. Some amino acids such as cysteine go into Maillard reactions to produce the flavor you want in cooking or processing food. By contributing to taste complexity, amino acids enhance consumer satisfaction and are integral to modern flavor science in the food industry.

• Amino Acids for Food Additives

Amino acids are multifunctional food additives that increase food quality, stability and nutritional content. L-cysteine is used as a dough conditioner in bakery products for texture and stability. Proteins such as lysine and methionine strengthen foods and provide nutrients in those people who consume very little protein. Taurine is added to energy drinks and infant formula for metabolic and developmental effects. Additionally, amino acids play functional roles, such as acting as chelating agents, antioxidants, or pH stabilizers. Their ability to fulfill both functional and nutritional needs makes amino acids vital in creating high-quality, health-oriented food products.

• Amino Acids for Functional Foods

Amino acids are a part of the formula for functional foods that offer more than mere nutrition. Tryptophan foods, for example, are supposed to induce a better sleep by increasing levels of serotonin. Glutamine and arginine are added to gut and immune products. The amino acids, such as carnitine help burn fat, so they are the perfect weight loss food. Protein-rich functional foods satisfy individual health objectives, whether that’s inflammation management, mental health or cardiovascular health. Such uses put amino acids at the centre of the burgeoning functional food industry.

• Amino Acids for Functional Beverages

Functional beverages enriched with amino acids cater to hydration, energy, and recovery needs. BCAAs and glutamine are commonly added to sports drinks to enhance muscle recovery and reduce exercise-induced fatigue. Taurine and arginine are key components in energy drinks, supporting physical endurance and mental alertness. Amino acids like serine and tyrosine are included in nootropic beverages for their cognitive-enhancing properties. Additionally, collagen-derived amino acids promote skin health, making them popular in beauty-focused drinks. The versatility of amino acids in addressing health, wellness, and performance needs has driven their incorporation into a wide range of functional beverage formulations.

• Amino Acids for Nutritional Enhancers

Amino acids are nutritional suppositories, adding quality protein and nutrition to foods. Amino acids – lysine, methionine, threonine – are added to cereals, dairy foods and plant-based foods to make up for protein loss and balance amino acids. Amino acids such as leucine are added to medications to boost muscle protein production especially in old people. The use of them in infant formulas, medical foods, and therapeutic diets guarantees healthy growth, healing, and metabolism. By filling nutritional niches, amino acids help health foods perform and sell better.

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