Ferric pyrophosphate is an iron fortifier that can be used in some foods to increase the iron content. However, it is generally not suitable for addition to the following types of foods:
Infant formula foods: Although ferric pyrophosphate is often used as an iron fortifier, there are usually stricter requirements and regulations for its use in infant formula foods. Since the digestive system of infants is not fully developed, they have special needs and limitations for iron absorption and metabolism. More easily absorbable iron sources, such as ferrous fumarate and ferrous sulfate, are generally used to ensure that infants can obtain sufficient and appropriate iron nutrition. At the same time, to avoid potential risks to the health of infants caused by poor iron absorption or excessive intake, ferric pyrophosphate is usually used less frequently.
Foods with strict requirements for color: Ferric pyrophosphate is brownish. Adding it to foods may change the original color of the foods. Therefore, in some foods with high requirements for color and those that need to maintain the original color or a specific color, such as white or light-colored candies, pastries, beverages, etc., ferric pyrophosphate should not be added to avoid affecting the appearance quality of the foods and the acceptance of consumers.
Foods with a high acidity: Ferric pyrophosphate has poor stability in an acidic environment and is prone to decomposition reactions. For foods with a high acidity such as vinegar, lemon juice, and yogurt, their low pH values will make the iron ions in ferric pyrophosphate more likely to dissociate. This may lead to adverse reactions between the iron ions and other components in the foods, affecting the flavor, texture, and stability of the foods. It may also reduce the bioavailability of iron. Therefore, it is generally not added to these types of foods.
