Essential Amino Acid (EAA) Blend

Essential Amino Acid (EAA) Blend

Nine free-form L-amino acids · 2:1:1 BCAA core

Free-form blend of all nine essential amino acids built on a 2:1:1 leucine-isoleucine-valine core. Fermentation-derived, vegan, allergen-free powder for EAA and intra-workout formats.

Specifications

Product typeFree-form crystalline amino acid blend, not a protein hydrolysate; no peptide bonds present
CompositionAll nine essential amino acids: L-leucine, L-isoleucine, L-valine, L-lysine, L-threonine, L-methionine, L-phenylalanine, L-histidine, L-tryptophan
Component CAS (1 of 2)L-Leucine 61-90-5; L-Isoleucine 73-32-5; L-Valine 72-18-4; L-Lysine 56-87-1 (HCl salt 657-27-2); L-Threonine 72-19-5
Component CAS (2 of 2)L-Methionine 63-68-3; L-Phenylalanine 63-91-2; L-Histidine 71-00-1 (HCl monohydrate 5934-29-2); L-Tryptophan 73-22-3
Standard ratioBranched-chain core at 2:1:1 L-leucine : L-isoleucine : L-valine; full nine-acid ratio set to the customer's formula
Component assayEach input amino acid 98.5-101.5% on the dried basis; USP, EP or AJI compendial grade where specified by the buyer
Appearance and tasteWhite to off-white free-flowing crystalline powder; characteristically bitter, with a slight sulphur note from L-methionine
SolubilityCold-water dispersible; L-tryptophan and L-leucine are the solubility-limiting components; instantised grade available
Loss on dryingNot more than 1.0% per component input; blend is hygroscopic and must be handled below 60% RH
Elemental impuritiesLead, arsenic, cadmium and mercury tested each lot by USP <233> methodology against ICH Q3D oral limits
MicrobiologySalmonella absent in 25 g; E. coli absent in 10 g; total plate count and yeast/mould to the buyer's written specification
Origin and dietary statusFermentation-derived from plant carbohydrate substrate; vegan and vegetarian suitable; no animal, bovine, porcine or marine inputs
Allergen statusFree from milk, egg, soy, fish, crustacean, gluten, peanut and tree nut. Instantising lecithin, if used, is declared as soy or sunflower
Shelf life24 months unopened below 25 °C at under 60% RH.
HS code21069099
An EAA blend is a dry mixture of the nine amino acids the human body cannot synthesise and must take in from the diet: L-leucine, L-isoleucine, L-valine, L-lysine, L-threonine, L-methionine, L-phenylalanine, L-histidine and L-tryptophan. Thovek supplies them free-form, meaning each acid is already an individual crystalline molecule rather than part of a peptide chain, so no digestion of peptide bonds is needed before absorption. The house architecture puts the three branched-chain acids at the conventional 2:1:1 leucine to isoleucine to valine ratio and completes the profile with the remaining six; buyers running their own serving design can specify any ratio, including leucine-forward profiles or lysine and histidine supplied as the hydrochloride salts for better solubility. The individual acids are made by submerged microbial fermentation of plant carbohydrate substrates, mainly glucose from maize or sucrose from cane, followed by crystallisation and drying. Nothing in the chain is animal-derived, which is what makes the blend suitable for vegan and vegetarian claims and free of the milk, egg, fish and crustacean allergens that dairy-protein sports products carry. Component inputs are supplied to USP, EP or AJI compendial specifications where the buyer's market asks for them, and each lot is identity-confirmed and assayed before blending. Blending is done under controlled humidity because free amino acids are hygroscopic, then sieved to a uniform particle size so the mix does not segregate in transport. Two practical points shape how the blend is formulated. First, it is bitter and slightly sulphurous from the methionine, so finished products almost always carry an acid and sweetener system, and an instantised grade with lecithin or silicon dioxide is offered where cold-water dispersion matters. Second, L-tryptophan and L-leucine are the solubility-limiting components, so clear ready-to-drink formats need their inclusion checked against the target concentration. Typical outlets are intra-workout and recovery powders, sugar-free stick packs, effervescent amino tablets, vegan protein fortification and clinical and elderly nutrition bases.

Applications

Intra-workout amino drinksSugar-free EAA stick packsRecovery beverage powdersVegan protein fortificationEffervescent amino tabletsClinical and elderly nutritionReady-to-mix hydration blendsCapsule and tablet blends

Available grades

Unflavoured base blend at the 2:1:1 branched-chain ratio; customer-specified ratio blends including leucine-forward profiles; instantised grade with sunflower or soy lecithin; free-base or hydrochloride salt forms of L-lysine and L-histidine; anti-caking silicon dioxide optional. Non-GMO, kosher and halal documentation available where the component sources support it.

Packaging: 25 kg net in food-grade HDPE-lined fibre drums, or 20-25 kg triple-laminate aluminium foil bags with an inner LDPE liner and desiccant. 1 kg and 5 kg foil pouches for R&D and pilot runs. Free amino acids are hygroscopic: reseal immediately after sampling and store below 25 °C at under 60% relative humidity, away from strong odours.

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