New Formula Enhances Key Amino Acid Absorption: Innovation by Yili

INFANT NUTRITION

Harleen Singh and Vanshika Sood

1/29/20262 min read

This is an AI generated illustration and does not represent actual product or service.

In the competitive world of infant and child nutrition, innovation isn’t just about adding more ingredients—it’s about making what’s already there work better. A recent international patent application (WO 2026/007310 A1) filed by Yili , in collaboration with the Inner Mongolia Dairy Technology Research Institute, introduces a clever nutritional strategy aimed at improving the bioavailability of aromatic amino acids in protein-based foods, particularly infant formula.

The Challenge: Amino Acids and Infant Nutrition

Aromatic amino acids—tyrosine, phenylalanine, and tryptophan—play crucial roles in early development. They are involved in neurotransmitter synthesis, hormone production, sleep regulation, and cognitive function. However, infants, especially those fed with cow’s milk-based formulas, often face a dual challenge:

Lower protein quality compared to human milk, leading to reduced amino acid bioavailability.
The need to balance sufficient amino acid intake without overloading immature kidneys and livers.

This is where Yili’s patented composition comes into play.

The Innovation: A Strategic Trio

The patent centers on a specific mass ratio of three components:

Protein (preferably milk-based, with whey protein ≥60%)
Taurine
Choline

The core ratio is 1 : (0.0019–0.01) : (0.008–0.02) of protein to taurine to choline, with several narrower preferred ranges outlined in the claims.

This isn’t about adding entirely new nutrients, but about optimizing the synergy between existing ones to enhance the digestion and absorption of aromatic amino acids—especially tyrosine and tryptophan.

How It Was Tested: Science in Action

The research team conducted a 15-day feeding trial using neonatal piglets, a well-established model for infant nutrition studies. Four formula groups were tested with varying levels of taurine and choline, while protein content remained constant.

Key findings:

Formulations with taurine and choline in the patented ranges significantly improved the apparent and standardized digestibility of tyrosine and tryptophan.
The group with no added taurine or choline showed the lowest aromatic amino acid absorption.
No adverse effects on growth or health were observed, confirming the safety and efficacy of the approach.

Why This Matters for the Food Industry

Efficiency Over Quantity: This approach allows formulators to potentially reduce total protein content while maintaining or even improving amino acid delivery—aligning with trends toward cleaner labels and reduced metabolic burden.
Targeted Nutrition: It addresses a known gap in bovine milk-based formulas, offering a scientifically backed method to bring formula closer to the gold standard of human milk.
Broader Applications: While focused on infant and toddler formulas, the technology could extend to other protein-fortified foods, nutritional supplements, and clinical nutrition products where amino acid bioavailability is critical.

This innovation reflects a growing shift in food technology: from mere fortification to intelligent nutrient interplay. As the industry continues to prioritize digestibility, bioavailability, and functional health benefits, such precision-nutrition innovations are likely to become increasingly important.

For manufacturers, it’s a reminder that sometimes the most impactful innovations come not from new ingredients, but from new ratios—and the science to prove them.