Amino acid chelates having improved palatability

Details Amino acid chelates having improved palatability Amino acid chelates having improved palatability

C - Chemistry, Metallurgy

07

F

C07F 3/00 (2006.01) C07C 229/76 (2006.01) C07F 1/00 (2006.01) C07F 11/00 (2006.01) C07F 13/00 (2006.01) C07F 15/00 (2006.01) C07F 15/02 (2006.01) C07F 15/06 (2006.01)

Patent

CA 2198258

A palatable metal amino acid chelate for administration to humans and other warm-blooded animals is disclosed wherein there are sufficient ligands to provide ionic and coordinate covalent bonds equal to the coordination number of the central metal ion while, at the same time, maintaining charge balance in the chelate molecule. There must be at least one ligand of the polydentate type which must be an .alpha.-amino acid with the further proviso that any unidentate or polydentate ligand(s) must be charge balanced organic ligands. Charge balancing may be accomplished by means of an organic acid and dicarboxylic, hydroxycarboxylic, hydroxydicarboxylic or hydroxytricarboxylic acids in particular, which maintains the chelate molecule as an optimum pH for purposes of stability and palatability.

On décrit des complexes d'acides aminés et de métaux ayant un goût amélioré pour une administration à des humains et à des animaux à sang chaud, comprenant suffisamment de ligands pour assurer des liaisons ioniques et des liaisons covalentes de coordination, en un nombre égal au nombre de coordination de l'ion métallique central, tout en assurant en même temps l'équilibre des charges à l'intérieur de la molécule de complexe. Il doit y avoir au moins un ligand du type polydentate qui doit être un acide .alpha.-aminé et tout ligand monodentate ou polydentate doit être un ligand organique équilibré du point de vue des charges. L'équilibre des charges peut être obtenu au moyen d'un acide organique tel qu'en particulier un acide dicarboxylique, un acide hydroxycarboxylique, un acide hydroxydicarboxylique ou un acide hydroxytricarboxylique, qui maintient la molécule de complexe à un pH optimum pour la stabilité et le goût.

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