Ferric pyrophosphate is a commonly used iron fortifier in food. To improve its stability in food, the following measures can be taken:
Control the pH value: The stability of ferric pyrophosphate varies at different pH values. Generally speaking, it is relatively stable in a weakly acidic to neutral environment with a pH value ranging from 5 to 7. For example, in some foods with a relatively strong acidity, such as fruit juices, an appropriate amount of alkaline substances can be added to adjust the pH value to the range where ferric pyrophosphate can stably exist, thereby reducing the decomposition of ferric pyrophosphate caused by the acidic environment.
Select suitable packaging materials: Ferric pyrophosphate is quite sensitive to light and oxygen and is prone to oxidation reactions, which will affect its stability. Therefore, it is crucial to select suitable packaging materials. Packaging materials with good barrier properties, such as aluminum foil composite packaging bags and aluminized film packaging, can be used. These materials can effectively block light and oxygen, reduce the contact between ferric pyrophosphate and the external environment, and extend its shelf life. During the packaging process, the nitrogen filling packaging technology can be adopted to replace the air inside the packaging with nitrogen, creating an oxygen-free environment and further improving its stability.
Add antioxidants: Adding an appropriate amount of antioxidants can effectively inhibit the oxidation of ferric pyrophosphate. Common antioxidants such as vitamin C, vitamin E, butylated hydroxyanisole (BHA), and dibutylhydroxytoluene (BHT) can all be selected. For example, when adding vitamin E to some foods rich in oils and fats, it can not only prevent the oxidation and rancidity of the oils and fats but also work synergistically with ferric pyrophosphate to improve its stability. The amount of antioxidants added should be optimized according to the specific types of foods and technological requirements to achieve the best stabilizing effect.
Optimize the processing technology: In the food processing process, process parameters such as temperature and time have a significant impact on the stability of ferric pyrophosphate. High-temperature and long-term processing conditions should be avoided as much as possible. For example, in baked foods, the baking temperature can be appropriately reduced, the baking time can be shortened, or the method of low-temperature and long-term baking can be adopted to reduce its decomposition during the processing. In addition, during operations such as mixing and stirring, attention should be paid to controlling the strength and time to avoid the destruction of the structure of ferric pyrophosphate by excessive shearing force, which may affect its stability.
Synergize with other additives: Certain food additives have a synergistic effect with ferric pyrophosphate and can improve its stability. For example, organic acids such as citric acid and tartaric acid and their salts can form stable complexes with ferric pyrophosphate, enhancing its stability in food. In addition, some polysaccharide substances, such as gum arabic and xanthan gum, can also improve the rheological properties of food, reduce the precipitation and aggregation of ferric pyrophosphate, and improve its uniformity and stability in the food system.
