Food grade ferric pyrophosphate is widely used in solid beverages and dairy beverages due to its high stability and good bioavailability. As a high-quality iron fortifier, it can effectively supplement the iron required by the human body, help prevent and improve iron deficiency anemia, and is particularly suitable for the production of health drinks and functional foods.
Due to its unique physical and chemical properties, food-grade ferric pyrophosphate has great advantages in solid beverages and dairy beverages. It can not only provide sufficient iron supplementation, but also ensure that the flavor, texture and nutritional value of the beverage are not affected, meeting consumers' diverse needs for healthy drinks.
Our company is a professional nutritional enhancer manufacturer and service provider. We can supply a full range of mineral nutritional enhancers, including calcium, iron, zinc, manganese, magnesium, copper, etc.
Our company has developed many technologies for product production and application, including microencapsulation technology, embedding technology, ultra-low microorganisms, ultra-low heavy metals, and lipid technology.
Specification sheet :
Product name: Ferric pyrophosphate (Ferrous sulfate method) | ||||||
Main ingredient : Ferric pyrophosphate | Raw material :Water, Ferrous sulfate, Hydrogen peroxide, Sodium Pyrophosphate | |||||
Items | (Standard values) | (Ref.Standard) | ||||
Sensory index | Status | Yellow-white to yellow-brown powder |
USP | |||
Odor | Slightly irony |
USP | ||||
Physical and chemical index | Iron assay, ω/% | 24.0~26.0 | USP | |||
Loss on drying, ω/% | ≤20.0 | USP | ||||
Lead/(mg/kg) | ≤1 | USP | ||||
Arsenic/(mg/kg) | ≤1 | USP | ||||
Total mercury/(mg/kg) | ≤3.0 | USP | ||||
Chloride, ω/% | ≤3.55 | USP | ||||
Preserving Method | Ventilation,clean, room temperature,dry,not be mixed with poisonous and corrosive substances | |||||
ShelfLife | The shelf life is 18 months from the date of production and the original packaging is in good condition | |||||
Specification | 25kg/bag |
Solid beverages usually come in powder form, which consumers mix with water to drink. The application advantages of food-grade ferric pyrophosphate in such products are significant:
• Good solubility: Ferric pyrophosphate can be evenly distributed in water and does not easily form precipitation, ensuring the uniformity and taste of the drink.
• Maintain beverage taste: Ferric pyrophosphate has a neutral taste and will not change the flavor and texture of the beverage, which is particularly important in solid beverages, especially for consumers with sensitive tastes.
• High stability: The chemical properties of iron pyrophosphate in solid beverages are very stable and will not easily react with other ingredients, extending the shelf life of the product and ensuring the effectiveness of the iron.
Dairy drinks, such as yogurt, milk drinks, etc., usually require iron supplements. However, due to the presence of calcium, phosphorus and other minerals in dairy products, these ingredients will affect the absorption of iron. The application of ferric pyrophosphate in dairy beverages has the following advantages:
• Does not react with other minerals: Iron pyrophosphate does not easily precipitate or interact with calcium or phosphorus in dairy products, ensuring that the iron content in dairy products is stable and easy to absorb.
• Maintains product appearance: Ferric pyrophosphate does not alter the color or texture of dairy products, especially in white dairy products, and maintains the appearance and consistency of the product.
• High bioavailability: Although dairy products contain ingredients that may inhibit iron absorption, ferric pyrophosphate still provides relatively good absorption, making it an ideal choice for iron fortification of dairy products.
• No impact on taste: Ferric pyrophosphate will not change the taste or texture of drinks and is suitable for drinks of various flavors, especially products with higher taste requirements.
• High stability: Ferric pyrophosphate can withstand high temperature sterilization or other processing steps during beverage production, maintaining its iron-fortified effect.
• High absorption rate: As an insoluble iron source, ferric pyrophosphate can be effectively converted and absorbed in the human body, reducing health problems caused by insufficient iron intake.
Our company can supply three series of ferric pyrophosphate products, including conventional products, refined ferric pyrophosphate, and prepared ferric pyrophosphate, which are widely used in dairy products, infant food, health food, beverage and other industries.
Through continuous breakthroughs in technological innovation and continuous exploration of the infinite possibilities in the field of mineral nutrients, our company is committed to providing customers with customized solutions and professional services.
1. Purification Technology: Through purification and fine technology, the manganese ion content in ferric pyrophosphate is reduced during the production process, while the phosphorus content is increased, which is conducive to maintaining the stability of the entire food matrix during application and avoiding the rancidity of the nutrient package;
2. ACTIVATION Technology: The use of active and activated technology increases the specific surface area of ferric pyrophosphate, improves its suspension and dispersibility, promotes human absorption, and enhances food stability;Using unique sterilization technology, strictly controlling product microbial indicators in standardized production lines makes ferric pyrophosphate microbial control more stringent and healthier to apply, which is suitable for milk powder and health food industries.
3. microcrystalline granulation technology: The flowability of ferric pyrophosphate is improved through microcrystalline granulation technology, and the particles are uniform, the particle size is controllable, and the compressibility is strong, which makes it more convenient and quick to apply to tablets. When ferric pyrophosphate treated with microencapsulation technology is mixed with food raw materials with high fat content, the catalytic reaction of iron ions and fat can be isolated, avoiding the generation of rancidity and extending the shelf life.
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