Abstract: Basic copper gluconate having a formula of C6H12CuO8—X H2O and the structure of: The basic copper gluconate has a theoretical copper content of 23.1% (anhydrous).

Abstract: A zinc ascorbate glycinate co-salt having a formula of MC8H11NO8 and a suggested structure of: Formula (I). Where M is Ca, Mg, or Zn. The divalent metal ascorbate glycinate co-salt is formed as a powder having a metal content of about 8% to about 21% on an anhydrous basis and containing between 0.0-20.0% water.

Abstract: A magnesium citrate glycinate co-salt has a formula of Mg2C8H9NO9—XH2O and a suggested structure of: The magnesium citrate glycinate co-salt has an apparent density of 1740 kg/m3 and is compressible in a range of compression pressures from approximately 50 MPa to approximately 150 MPa. The magnesium citrate glycinate co-salt is formed by combining citric acid and glycine in a 1:1 molar ratio to form an aqueous reaction mixture and neutralizing the aqueous reaction mixture with a magnesium source having a magnesium:ligand ratio of 1:1.

Abstract: A fatty acid composition is provided which can be used to make fatty acid fortified nutritional products. In one embodiment, the fatty acid composition comprises a fatty acid component, inorganic salts (which can include a phosphate salt), vitamins, and optionally a protein source and optionally a carbohydrate source. The composition can further include additional nutrients and combinations thereof. In another embodiment, the fatty acid composition is only the fatty acid (i.e., consists of a sodium or potassium fatty acid) which is spray dried. In both embodiments, the fatty acid composition is not microencapsulated in a waxy or carbohydrate substrate, yet the powdered composition is flowable and is easily dispersible in a liquid to form a stable dispersion in the liquid by stirring or shaking the powder in the liquid for only a short period of time.

Abstract: A co-salt of a polyunsaturated fatty acid and a non-fatty acid is formed as a precipitate. The co-salt formed is free flowing and does not tend to agglomerate (cake) in storage. The resultant co-salt product will be easy to blend with other products to produce dietary supplements. These novel co-salt products may also tablet very well and may be added to current dietary supplement tablets.

Abstract: A co-salt of a polyunsaturated fatty acid and a non-fatty acid is formed as a precipitate. The co-salt formed is free flowing and does not tend to agglomerate (cake) in storage. The resultant co-salt product will be easy to blend with other products to produce dietary supplements. These novel co-salt products may also tablet very well and may be added to current dietary supplement tablets.