Ammonium Ferric Citrate
Nutritional Enhancers
Acidity Regulators
Minerals & Trace Elements
1185-57-5
(NH₄)₅[Fe(C₆H₄O₇)₂]·xH₂O
$12.42 ~ $18.63
Food
Free sample from 100g(NF)
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Product Info
What is Ammonium Ferric Citrate?
Ammonium Ferric Citrate is a complex, highly water-soluble iron salt derived from citric acid and ammonia, used widely as an iron fortifier in foods, beverages, and dietary supplements.
How is Ammonium Ferric Citrate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Reaction & Chelation | React an aqueous slurry of Ferric Hydroxide with a solution of Citric Acid. Gentle heating is applied to drive the reaction forward and form a ferric citrate complex. | The ratio of reactants is critical to ensure complete reaction and proper chelation. Temperature must be controlled (e.g., 60-80°C) to manage the reaction rate without degrading the materials. |
| 2 | Ammoniation & Neutralization | Carefully add Ammonium Hydroxide solution to the ferric citrate mixture. This neutralizes the solution and forms the final Ammonium Ferric Citrate complex. | This is a highly critical step. The final pH (typically 6.5 - 8.0) must be precisely controlled as it dictates the product's color (Brown vs. Green) and chemical properties. Monitor temperature closely during addition. |
| 3 | Purification & Filtration | Filter the resulting solution through a filter press or similar equipment to remove any insoluble impurities or unreacted solids. | The primary control is verifying the clarity and brightness of the filtrate. Ensure the absence of any visible suspended particles. Filter aid and medium porosity must be appropriate for the batch. |
| 4 | Concentration | Evaporate excess water from the purified solution, typically under vacuum, to increase the solids content to a specific target. | Vacuum level and temperature are key to prevent thermal degradation of the heat-sensitive citrate complex. Monitor the solution's specific gravity or Brix to determine the endpoint. |
| 5 | Drying | Convert the concentrated liquid into a solid form (scales, granules, or powder) using a suitable method like spray drying or drum drying. | Dryer inlet and outlet temperatures are the main controls for achieving the target final moisture content. A consistent feed rate is essential for uniform product quality. |
| 6 | Sizing & Blending | Mill and/or sieve the dried product to obtain the desired particle size distribution. Multiple batches may be blended for homogeneity. | Control is achieved by using the correct screen mesh sizes. Perform regular particle size analysis to ensure the product meets customer or grade specifications. |
| 7 | Quality Control & Packaging | Sample the finished batch and conduct a full analysis against specifications (e.g., iron assay, pH, impurities). Package the approved product into sealed, labeled containers. | Confirm compliance with relevant standards (e.g., USP, FCC, E-number). Ensure packaging is clean, dry, and provides a barrier against moisture and light to maintain product stability. Lot traceability must be ensured. |
Technical Specifications
| CAS Number | 1185-57-5 |
| Chemical Formula | (NH₄)₅[Fe(C₆H₄O₇)₂]·xH₂O |
| Solubility | highly soluble in water (~1200 g/L at 20 °C); insoluble in ethanol |
| Storage Conditions | store in cool, dry, ventilated area away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as iron fortifier in beverages
salt
confectionery
acidity regulator
anticaking agent
also for water treatment
photography
medical imaging
microbiological media
Mechanism of action:
| Parameter | Ammonium Ferric Citrate |
|---|---|
| Functional Category | Nutrient Supplement (Iron Source); Anticaking Agent; Acidity Regulator |
| Key Ingredients | Ammonium Ferric Citrate (Complex of iron, ammonia, and citric acid) |
| Mechanism of Action | As a nutrient, it provides a soluble, bioavailable ferric iron (Fe³⁺) chelated with citrate, facilitating absorption for nutritional fortification. As an anticaking agent, it coats powdered food particles (e.g., salt), absorbing ambient moisture and physically preventing the formation of crystal bridges that lead to caking. Also functions as a weak buffer to regulate acidity. |
| Application Effect in Product | Increases the iron content of fortified foods (e.g., cereals, beverages) for nutritional purposes. Ensures powdered products like salt and spice blends remain free-flowing and do not clump or cake during storage. Helps maintain a stable pH, contributing to overall product quality and shelf life. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Ammonium Ferric Citrate | Iron(III) Salt Complex | Water-soluble ferric iron, variable composition, mild taste. | Good solubility in water, less gastrointestinal irritation than ferrous salts, minimal metallic taste. | Lower and more variable bioavailability than ferrous salts, lower iron content by weight. | Fortification of beverages and light-colored foods; supplements for individuals with high sensitivity to ferrous salts; cyanotype photography. | For liquid formulations where solubility, taste, and GI tolerance are more critical than maximum bioavailability. |
| Ferrous Sulfate | Iron(II) Salt | High iron content (~20%), water-soluble, considered the clinical standard. | High bioavailability (gold standard), very low cost, extensive clinical data. | High incidence of gastrointestinal side effects (constipation, nausea), strong metallic taste, interacts with food inhibitors. | First-line clinical treatment for iron deficiency anemia; fortification of staple foods like flour. | When proven efficacy and low cost are top priorities and side effects can be managed. |
| Ferrous Fumarate | Iron(II) Salt | Highest elemental iron content of common salts (~33%), low water solubility. | High elemental iron concentration allows for smaller tablets; good bioavailability. | Significant gastrointestinal side effects, not suitable for liquid formulations. | High-dose solid supplements (tablets, capsules) for treating severe iron deficiency. | To deliver a high dose of elemental iron in a solid, compact form. |
| Ferrous Gluconate | Iron(II) Salt | Lower elemental iron content (~12%) than sulfate or fumarate. | Generally better tolerated (fewer GI side effects) than ferrous sulfate. | Lower iron content requires larger or more frequent dosing; can still cause GI upset. | Over-the-counter supplements for users with mild intolerance to ferrous sulfate. | As a balance between the bioavailability of a ferrous salt and improved gastrointestinal tolerance. |
| Iron Bisglycinate Chelate | Chelated Iron | Iron bound to two glycine amino acids; non-ionic molecule. | Excellent GI tolerance, high bioavailability, absorption is not significantly blocked by dietary inhibitors (phytates, tannins). | Significantly higher cost than simple iron salts. | Premium supplements for users with sensitive stomachs; prenatal vitamins; fortification of sensitive foods. | When superior gentleness and reliable absorption are paramount and cost is a secondary concern. |
| Iron Polysaccharide Complex | Iron-Carbohydrate Complex | Non-ionic complex of ferric iron and a carbohydrate polymer. | Very good GI tolerance, minimal metallic taste. | Bioavailability can be variable and is generally lower than well-absorbed ferrous salts; higher cost. | Liquid and chewable supplements, especially for children or adults where taste and tolerance are critical. | For liquid formulations requiring minimal taste impact and excellent gentleness. |
Technical Documents
Available Documentation
COA and monographs available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications