Ferric pyrophosphate has the following advantages as a nutritional fortifier:
High iron content: Ferric pyrophosphate has a relatively high iron content, generally ranging between 24.0% and 30.0%. It can effectively supplement iron for the human body and prevent and improve iron-deficiency anemia.
Good stability: Compared with some other iron fortifiers, ferric pyrophosphate has stable chemical properties. It is not easily oxidized in the air and is not easily affected by other components in food. It can maintain the effectiveness of iron during the food processing and storage processes.
Light color: Ferric pyrophosphate is a light yellow to brownish-yellow powder with a relatively light color. When used for food fortification, it is not likely to have a significant impact on the color of food, and can better maintain the original appearance quality of the food.
High safety: Ferric pyrophosphate is a relatively safe source of iron. Its absorption and metabolism processes in the human body are relatively mild, causing less irritation to the gastrointestinal tract and reducing the occurrence probability of adverse reactions such as nausea, vomiting, and constipation that may occur after taking it.
Wide application range: It can be widely applied to a variety of foods, such as dairy products, flour, biscuits, beverages, etc. It can meet the iron supplementation needs of different groups of people, including special groups such as infants, pregnant women, and the elderly.
Relatively high bioavailability: Although ferric pyrophosphate is a non-heme iron, under appropriate conditions, its bioavailability is relatively high. Studies have shown that in some food systems, its iron absorption effect is comparable to that of other common iron fortifiers, and even performs better in some cases.
