The usage of ferric pyrophosphate in food processing varies depending on the type of food and relevant standards. Below are some common scenarios:
Infant Formula Foods: According to relevant national standards, the addition of ferric pyrophosphate in infant formula milk powder and similar products is typically 0.25–0.50 mg per 100 kJ of product. Given that the energy content of common infant formula milk powder is approximately 2000 kJ per 100 g, the amount of ferric pyrophosphate added per 100 g of milk powder is around 5–10 mg.
Foods for Special Medical Purposes: The amount of ferric pyrophosphate used in these products is generally determined based on the target population and their nutritional needs. For example, in special medical-purpose formula foods designed for individuals with iron-deficiency anemia, the ferric pyrophosphate content may be relatively high, ranging from approximately 20–50 mg per 100 g of product, to meet the specific iron intake requirements of these consumers.
Nutritional Fortification: When ferric pyrophosphate is used as a nutritional fortifier in other foods, such as breakfast cereals and biscuits, the typical addition level ranges from 10–200 mg per kilogram of product. The specific amount is adjusted based on the target consumer group and the intended level of iron fortification. For instance, iron-fortified breakfast cereals designed for children may contain 30–50 mg of ferric pyrophosphate per kilogram, whereas products intended for adults may have a relatively lower addition level of 10–20 mg per kilogram.
Food manufacturers must strictly comply with relevant regulatory standards, such as the *National Food Safety Standard for the Use of Food Nutritional Fortifiers* (GB 14880). The appropriate dosage should be determined based on the product characteristics and target population to ensure food safety and consumer health.
