Ferric pyrophosphate and ferrous sulfate are common iron supplements. The following is a comparison between them in multiple aspects:
I. Chemical Properties
Ferric pyrophosphate: It is a ferric pyrophosphate compound, usually a tan or yellowish-white powder. It has good stability, is not easily oxidized in the air, does not absorb moisture, and is not prone to deliquescence.
Ferrous sulfate: Generally, it is a light green crystal containing crystal water. It is easily oxidized to ferric sulfate in the air, and its color will gradually turn yellow. It also has a certain hygroscopicity and is likely to agglomerate after being exposed to moisture.
II. Bioavailability
Ferric pyrophosphate: Its absorption in the human body is relatively mild. It gradually releases iron ions under the action of gastric acid, and its bioavailability is acceptable. Moreover, it has less irritation to the gastrointestinal tract and is suitable for people of different age groups, especially those with weak gastrointestinal functions.
Ferrous sulfate: It belongs to divalent iron and has a high bioavailability in the human body, which can be rapidly absorbed by the body, and the effect of iron supplementation is relatively remarkable. However, it may react with other substances in the gastrointestinal tract, affecting its absorption efficiency.
III. Sensory Characteristics
Ferric pyrophosphate: It almost has no metallic iron taste and has a minimal impact on the flavor of the food or beverage it is added to. It can well maintain the original taste and smell of the product, and the product has a high acceptance rate.
Ferrous sulfate: It has an obvious metallic iron taste, which will have a great impact on the taste of food. It may make some people reluctant to accept the food or beverage added with ferrous sulfate.
IV. Impact on Food Color
Ferric pyrophosphate: It has a relatively light color. After being added to food, it does not significantly change the color of the food itself, which is beneficial for maintaining the original appearance quality of the food.
Ferrous sulfate: Due to its own color and the characteristic of being easily oxidized and discolored in the air, when added to food, it may cause obvious color changes in the food. For example, it may darken the color of the food, and its application may be limited in some foods with high color requirements.
V. Safety
Ferric pyrophosphate: It has high safety. Its acute toxicity, chronic toxicity, and adverse effects on the reproductive system, nervous system, etc. are relatively small. Within the reasonable range of use, it generally does not cause harm to human health.
Ferrous sulfate: If ingested in excess, it may cause strong irritation to the gastrointestinal tract, leading to adverse reactions such as nausea, vomiting, abdominal pain, and diarrhea. Long-term or excessive use may also lead to iron overload, causing damage to organs such as the liver and heart.
VI. Scope of Application
Ferric pyrophosphate: It is suitable for various foods and beverages, such as dairy products, cereal products, beverages, infant formula foods, etc. It can meet the iron nutrition fortification needs of different groups of people, especially for products with high requirements for flavor and color.
Ferrous sulfate: It is often used in some products that are sensitive to the cost of iron supplements and have relatively low requirements for product color and flavor, such as some nutritional supplements and part of animal feeds. In some specific medical scenarios, it is also commonly used to treat iron deficiency anemia.
Ferric pyrophosphate and ferrous sulfate each have their own characteristics. In practical applications, it is necessary to select the appropriate iron supplement according to specific product requirements, target populations, and cost factors.
