Ferric Pyrophosphate
Nutritional Enhancers
Minerals & Trace Elements
10058-44-3
Fe₄(P₂O₇)₃·xH₂O
$5.18 ~ $7.77
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Ferric Pyrophosphate?
Ferric pyrophosphate is an inorganic iron salt, prized for its low reactivity and minimal impact on food color and flavor, used primarily as an iron fortifying agent in flour, cereal, and other processed foods to combat nutritional deficiency.
How is Ferric Pyrophosphate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dissolve a ferric salt (e.g., Ferric Chloride) and a pyrophosphate salt (e.g., Sodium Pyrophosphate) in separate tanks of purified water to create reactant solutions. | Control Point: Solution concentration and purity. Note: Raw materials must be of high purity (food or pharma grade). The quality of the purified water is critical to prevent contamination. Verify Certificates of Analysis (CoA) for all inputs. |
| 2 | Reaction & Precipitation | Pump the two solutions into a stirred reactor under controlled conditions. Insoluble, off-white Ferric Pyrophosphate precipitates from the mixture. | Control Point: Reaction temperature, pH, and reactant addition rate. Note: Vigorous and consistent agitation is essential for uniform particle formation. The final pH of the slurry directly impacts the product's composition and purity. |
| 3 | Filtration & Washing | Filter the resulting slurry to separate the solid Ferric Pyrophosphate precipitate. Wash the collected solid cake thoroughly with purified water. | Control Point: Purity of wash water and number of washing cycles. Note: Washing is crucial to remove soluble impurities like sodium and chloride ions. Washing continues until the conductivity of the filtrate meets the specified low level. |
| 4 | Drying | Transfer the wet cake into a suitable dryer (e.g., spray dryer, tray dryer) and dry it to a specified low moisture content. | Control Point: Drying temperature and duration. Note: Overheating can cause product degradation or discoloration. The final moisture content is a critical parameter for product stability and flowability. |
| 5 | Milling & Sieving | Mill the dried product to break down agglomerates and achieve a fine powder. Sieve the milled powder through a specific mesh screen. | Control Point: Mill settings and sieve mesh size. Note: This step ensures a uniform particle size distribution, which is vital for its applications in food fortification for proper dispersion and mouthfeel. Metal detection is often performed at this stage. |
| 6 | Quality Control Testing | Take representative samples from the final batch and perform comprehensive laboratory analysis. | Control Point: Conformance to specifications (e.g., FCC, USP). Note: Key tests include assay for Iron (Fe) content, pyrophosphate content, heavy metals (lead, arsenic), solubility, and microbial limits. Only approved batches proceed to packaging. |
| 7 | Packaging | Package the approved Ferric Pyrophosphate powder into clean, dry, sealed, food-grade containers in a controlled environment. | Control Point: Packaging integrity and labeling accuracy. Note: The packaging area must be controlled to prevent cross-contamination. Ensure containers are properly sealed and labeled with batch number, manufacturing date, and expiry date. |
Technical Specifications
| CAS Number | 10058-44-3 |
| Chemical Formula | Fe₄(P₂O₇)₃·xH₂O |
| Solubility | insoluble in water; soluble in mineral acids and citrate |
| Storage Conditions | store in cool, dry, ventilated place away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as iron supplement in cereals
infant formulas
beverages
also pigment/colorant
Mechanism of action:
| Parameter | Ferric Pyrophosphate |
|---|---|
| Functional Category | Nutrient Supplement; Iron Fortificant |
| Key Ingredients | Ferric Pyrophosphate (Fe₄(P₂O₇)₃) |
| Mechanism of Action | Provides a non-reactive, insoluble source of iron. In the acidic environment of the stomach (low pH), the pyrophosphate complex disassociates, releasing ferric ions (Fe³⁺). These ions are then made available for absorption in the duodenum, often following reduction to ferrous iron (Fe²⁺). This controlled release minimizes pro-oxidative reactions and sensory defects (e.g., metallic taste) within the food matrix. |
| Application Effect in Product | Enriches food products (e.g., infant cereals, nutritional beverages, baked goods) with a bioavailable form of iron. Prevents iron-deficiency anemia without significant impact on the product's color, taste, or shelf-life stability. Offers excellent compatibility in dry mixes and UHT processed products due to its low solubility and reactivity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Ferric Pyrophosphate | Iron (III) Salt / Fortificant | Insoluble in water; white, tasteless powder; often micronized for improved bioavailability. | Minimal metallic taste; low GI side effects; stable in food matrices, causing less fat oxidation and discoloration. | Lower intrinsic bioavailability compared to ferrous salts unless specially processed (e.g., micronized). Higher cost. | Food fortification (cereals, flour, infant formula), supplements for sensitive individuals. | For applications where taste, color stability, and gastrointestinal tolerance are the highest priorities. |
| Ferrous Sulfate | Iron (II) Salt / Supplement | Water-soluble; high bioavailability; considered a clinical standard for treating anemia. | Very low cost; high absorption rate; extensively researched and clinically proven efficacy. | Strong metallic taste; high incidence of GI side effects (nausea, constipation, stomach upset). Interacts with food components. | Low-cost, high-efficacy treatment of diagnosed iron deficiency anemia under medical supervision. | When rapid correction of anemia is needed at the lowest possible cost, and side effects can be tolerated or managed. |
| Ferrous Fumarate | Iron (II) Salt / Supplement | High elemental iron content (approx. 33%); less water-soluble than sulfate. | Provides more elemental iron per milligram than sulfate or gluconate; effective and inexpensive. | Significant metallic taste and high potential for GI side effects, similar to ferrous sulfate. | Over-the-counter and prescription supplements where a high dose of elemental iron is required. | To get a higher iron dose in a smaller tablet compared to other common iron salts. |
| Iron Bisglycinate Chelate | Chelated Iron / Supplement | Iron chelated with two glycine amino acids; stable molecule. | Excellent bioavailability; significantly gentler on the stomach with far fewer GI side effects; absorption is not inhibited by phytates or tannins. | Significantly higher cost than simple iron salts. | Prenatal supplements, individuals with sensitive stomachs, or anyone who cannot tolerate iron salts. | For superior absorption and minimal side effects, especially when budget is not the primary concern. |
| Carbonyl Iron | Elemental Iron / Supplement | Microparticles of pure metallic iron; absorption requires gastric acid. | Very high iron content (~98%); slow absorption rate leads to good GI tolerance and a lower risk of acute toxicity. | Absorption is slower than salts and depends on adequate stomach acid. May not be ideal for rapid anemia correction. | General daily iron supplementation, especially in multivitamins, due to its safety profile and gentleness. | For a safe, high-potency, and well-tolerated option when immediate, rapid absorption is not required. |
Technical Documents
Available Documentation
specs and monographs available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications