Ferric pyrophosphate is a commonly used iron fortifier. Due to its stable properties, lack of iron rust smell and other characteristics, it is widely applied in the following types of foods:
Dairy products: Such as milk powder and milk. Adding ferric pyrophosphate to milk powder can effectively increase the content of iron elements, meet the iron requirements of infants and young children during their growth and development, and prevent iron deficiency anemia. Generally, the addition amount of ferric pyrophosphate in every 100 grams of milk powder ranges from several milligrams to several tens of milligrams. The specific addition amount depends on the product formula and the applicable population.
Grain products: Such as breakfast cereals and bread. Adding ferric pyrophosphate to breakfast cereals can provide consumers with additional iron nutrition without affecting the flavor and taste of the products. In bread making, it can not only serve as an iron fortifier but also improve the color and texture of the bread to a certain extent. Usually, the addition amount of ferric pyrophosphate in every 100 grams of grain products is about several milligrams.
Infant foods: In addition to milk powder, ferric pyrophosphate is also often added to infant rice noodles, fruit purees and other foods. The infant stage is a crucial period for growth and development, and there is a relatively high demand for iron. It helps to meet the iron nutrition needs and ensure the healthy growth of infants. The addition amount will be adjusted according to the different age groups of infants and the types of products. Generally, the addition amount in every 100 grams of products ranges from several milligrams to more than ten milligrams.
Functional foods: Some functional foods targeting specific groups, such as iron-supplement oral liquids and nutritional supplements, also use ferric pyrophosphate as an iron source. These products usually precisely control its addition amount according to the iron deficiency status and daily iron requirements of the target population to achieve a good iron-supplement effect.
