Conjugated Linoleic Acid (CLA)
CLA (Conjugated Linoleic Acid) Manufacturer | Premium Weight Management Ingredient CAS: 121250-47-3 | Source: Non-GMO Safflower Seed Oil Forms Available: 80% Oil (TG/EE) & 60% Micro-encapsulated Powder | Standard: USP/EP Grade Certifications: ISO9001, ISO22000, Halal, Kosher (Safflower Source) • Active Isomers: Balanced ratio of c9,t11 and t10,c12 for optimal bioactivity. • Applications: Softgels (Oil), Tablets/Shakes (Powder), Functional Beverages. • Supply Chain: Large-scale Fermentation/Extraction capacity
Introduction
Conjugated Linoleic Acid (CLA) is a naturally occurring fatty acid found in meat and dairy products, but for industrial and pharmaceutical applications, it is primarily derived from Safflower Seed Oil (rich in Linoleic Acid) via alkaline isomerization.
Chemically, CLA refers to a family of positional and geometric isomers of linoleic acid. Our premium CLA series provides a highly standardized concentration of the two bioactive isomers: cis-9, trans-11 and trans-10, cis-12. This dual-isomer profile is scientifically validated to support body composition improvement by reducing body fat mass while preserving lean muscle tissue.
Category：
Keywords：
linoleic
isomers
Functions
1.Body Fat Reduction (MOA)
• Inhibition of Fat Storage: The t10,c12 isomer inhibits the activity of Lipoprotein Lipase (LPL), an enzyme responsible for transferring triglycerides from the bloodstream into adipocytes (fat cells), thereby preventing fat accumulation.
• Stimulation of Lipolysis: CLA enhances the activity of Carnitine Palmitoyltransferase (CPT), facilitating the transport of fatty acids into the mitochondria for beta-oxidation (energy burning).
2.Muscle Mass Preservation
• Metabolic Rate: By increasing basal metabolic rate and supporting mitochondrial function, CLA helps maintain lean muscle mass during caloric restriction (dieting), preventing the "yo-yo" effect.
3.Immune & Metabolic Support
• Insulin Sensitivity: Studies suggest CLA may modulate PPAR-gamma receptors, potentially improving insulin sensitivity and glucose metabolism.
Applications
Our CLA comes in versatile forms to suit your formulation needs:
• CLA Oil (80% TG/EE):
○ Softgels: The most common delivery form. Clear, light yellow oil ideal for encapsulation (1000mg/softgel standard).
• CLA Powder (60% CWS):
○ Sports Nutrition: Micro-encapsulated powder with excellent water solubility. Perfect for Protein Shakes, Pre-workout mixures, and Meal Replacement Bars.
○ Tablets/Hard Capsules: Free-flowing powder suitable for direct compression.
○ Functional Coffee/Tea: Heat-stable options available for "Keto" coffee blends.
Flow Chart
1.Raw Material: Non-GMO Safflower Seed Oil (High Linoleic Acid content).
2.Hydrolysis: Conversion of triglycerides to free fatty acids.
3.Isomerization: Conjugation process under controlled alkali conditions to form CLA.
4.Purification: Molecular Distillation to remove impurities and solvent residues.
5.Esterification (for EE/TG): Re-esterification to Ethyl Ester or Triglyceride form.
6.Micro-encapsulation (for Powder): Spray drying with carrier (Caseinate/Starch/Gum Acacia).
7.Quality Control: GC analysis for isomer ratio (50:50).
8.Packaging: Nitrogen-flushed drums (Oil) or foil bags (powder).
Quality Standard of Lactoferrin
Product: CLA 80% TG (Oil) & CLA 60% Powder
| Items | Specifications (Oil 80%) | Specifications (Powder 60%) | Results |
| Appearance | Clear, colorless to pale yellow oil | White to off-white free-flowing powder | Conforms |
| Total CLA Content | ≥ 80.0% | ≥ 60.0% | 81.2% / 61.5% |
| Isomer Ratio | c9, t11 : t10, c12 (approx. 1:1) | c9,t11 : t10,c12 (approx. 1:1) | Conforms |
| Acid Value | ≤ 1.0 mg KOH/g | N/A | 0.4 |
| Peroxide Value | ≤ 10.0 meq/kg | ≤ 5.0 meq/kg | 2.1 |
| Moisture | ≤ 0.5% | ≤ 4.0% | 2.8% |
| Heavy Metals | ≤ 10 ppm | ≤ 10 ppm | < 5 ppm |
| Microbiology | N/A | Total Plate Count < 1000 CFU/g | Conforms |
Note: Full COA including Fatty Acid Profile (GC) available upon request.
Method of Analysis of Lactoferrin
We utilize Gas Chromatography (GC) with Flame Ionization Detection (FID) to accurately quantify the specific CLA isomers.
• FAME Analysis: Fatty acids are converted to Fatty Acid Methyl Esters (FAMEs) prior to injection.
• Isomer Separation: A high-polarity capillary column (e.g., SP-2560) is required to separate the cis-9, trans-11 and trans-10,cis-12 peaks from other minor isomers.
Reference Chromatogram of Lactoferrin Reference Substance
(Image Placeholder: GC Chromatogram of CLA)
A valid chromatogram demonstrates two distinct, equal-sized major peaks representing the c9,t11 and t10,c12 isomers (typically constituting >98% of the total CLA content). Absence of significant solvent peaks confirms the purity of the distillation process.
Stability and Safety
Stability Studies
• Oxidation Sensitivity: CLA is a polyunsaturated fatty acid and is sensitive to oxidation.
• Shelf Life:
○ Oil: 24 months (Stored under Nitrogen, cool & dark place).
○ Powder: 24 months (Micro-encapsulation protects against oxidation).
• Test Data: Accelerated stability tests (40°C) show Peroxide Value remains <5.0 meq/kg for 6 months when properly sealed.
Safety & Handling (MSDS Summary)
• Classification: Generally Recognized As Safe (GRAS) for food use.
• Storage: Critical. Store oil in full, tight containers. Head-space should be flushed with Nitrogen. Store powder in a cool, dry place. Refrigeration recommended for long-term storage of Oil.
• Handling: Avoid contact with eyes and skin.
Customer Comments
Product Manager, Sports Nutrition Brand, UK
2026.03.19
★★★★☆
R&D Director, Dietary Supplement Co., USA
2026.03.19
★★★★☆
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FAQ
What is the difference between TG (Triglyceride) and EE (Ethyl Ester) forms?
• EE (Ethyl Ester): The result of the initial manufacturing process. Higher concentration, slightly lower bioavailability. • TG (Triglyceride): Re-esterified form. Chemically identical to natural fats. Better bio-availability and milder taste, we recommend TG for premium soft gels.
Is your CLA natural or synthetic?
Our CLA is semi-synthetic. It is derived from 100% natural safflower oil, but the conversion of Linoleic Acid to Conjugated Linoleic Acid requires a catalytic isomerization process. There is no commercially viable source of "extracted" CLA from dairy/meat.
What is the source of your CLA?
We strictly use safflower seeds oil. We do not use Sunflower oil unless requested, as Safflower has a higher starting concentration of Linoleic Acid, yielding a purer final product.
References
1.Whigham, L. D., et al. (2007). Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. The American journal of clinical nutrition, 85(5), 1203-1211.
2.Gaullier, J. M., et al. (2004). Conjugated linoleic acid supplementation for 1 y reduces body fat mass in healthy overweight humans. The American journal of clinical nutrition.
3.Pariza, M. W., et al. (2001). The biologically active isomers of conjugated linoleic acid. Progress in lipid research.
4.Thom, E., et al. (2001). Conjugated linoleic acid reduces body fat in healthy exercising humans. Journal of International Medical Research.
5.USP Monograph: Conjugated Linoleic Acid.
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