Ferrous Lactate
Minerals & Trace Elements
Colorants
Nutritional Enhancers
5905-52-2
E585
C₆H₁₀FeO₆
$3.13 ~ $4.70
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Ferrous Lactate?
Ferrous Lactate is the iron salt of lactic acid, used primarily as a nutritional supplement to fortify foods with iron and as a color stabilizer or coloring agent.
How is Ferrous Lactate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Qualify and charge food-grade lactic acid and a high-purity iron source (e.g., iron powder) into a reactor with purified water. | Control Point: Purity of raw materials. Using food-grade inputs is critical to ensure the final product meets specifications for heavy metals and other impurities. |
| 2 | Reaction & Synthesis | Heat the mixture under agitation to initiate and sustain the reaction between iron and lactic acid. | Control Point: Reaction temperature (typically 70-95°C) and pH. Note: The reaction produces hydrogen gas, which must be safely vented from the reactor. |
| 3 | Hot Filtration | Filter the hot reaction solution to remove unreacted iron powder and other solid impurities. | Note: Filtration must be performed while the solution is hot to prevent premature crystallization and loss of product yield. |
| 4 | Decolorization | Treat the clear filtrate with a specific amount of activated carbon to remove color impurities. | Control Point: Amount of activated carbon and contact time. The solution is filtered again to remove the carbon fines. |
| 5 | Crystallization | Cool the purified, concentrated solution in a crystallizer under controlled conditions. | Control Point: The cooling rate is critical. Slow cooling promotes the formation of larger, purer crystals of ferrous lactate dihydrate. |
| 6 | Centrifugation | Separate the formed crystals from the mother liquor using a centrifuge. | Note: This step efficiently removes the bulk of the liquid, which contains soluble impurities, from the solid product. |
| 7 | Washing | Wash the crystal cake in the centrifuge with a small amount of purified, cold water. | Control Point: Use a minimal amount of cold water to wash away remaining impurities on the crystal surface without significantly dissolving the product. |
| 8 | Drying | Dry the washed crystals in a vacuum dryer at a controlled temperature. | Control Point: Drying must be done under vacuum and at low temperature to prevent the oxidation of ferrous (Fe²⁺) to ferric (Fe³⁺) iron, which would cause discoloration and impurity. |
| 9 | Sieving & Packaging | Sieve the final dried product to achieve a uniform particle size and package it into sealed containers. | Control Point: Final product analysis for assay, moisture, and purity. Note: Package in airtight and light-resistant containers to maintain stability and prevent oxidation. |
Technical Specifications
| CAS Number | 5905-52-2 |
| Chemical Formula | C₆H₁₀FeO₆ |
| Solubility | 2.1 g/100 mL (10 °C, trihydrate); sparingly soluble (2%) (25 °C, dihydrate) |
| Storage Conditions | store in a cool, dry place away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
blackening olives
iron fortification in foods and supplements
Mechanism of action:
| Parameter | Ferrous Lactate |
|---|---|
| Functional Category | Color Stabilizer; Nutrient Fortificant |
| Key Ingredients | Ferrous (II) Lactate |
| Mechanism of Action | Reacts with naturally occurring phenolic compounds (e.g., in olives) to form stable, dark-colored ferric-phenol complexes, effectively fixing and stabilizing the black color. As a fortificant, it provides a bioavailable source of ferrous (Fe²⁺) iron for nutritional enhancement. |
| Application Effect in Product | Achieves a uniform, deep, and permanent black color in processed ripe olives. Prevents color degradation during pasteurization and throughout shelf life. Increases the iron content of fortified foods like cereals and infant formulas. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Ferrous Lactate | Iron Supplement (Ferrous Salt) / Food Additive | Ferrous (Fe²⁺) iron salt of lactic acid. Used in supplements and for food fortification/color retention. | Considered gentler on the gastrointestinal system than ferrous sulfate; good bioavailability. | Lower elemental iron content per mg than sulfate or fumarate; can be less common as a standalone supplement. | Fortifying foods like cereals and olives; supplementation for individuals with sensitive stomachs who find other iron salts too harsh. | For a balance of effective iron absorption and reduced gastrointestinal side effects. |
| Ferrous Sulfate | Iron Supplement (Ferrous Salt) | The most common, inexpensive, and widely studied iron supplement. Contains approx. 20% elemental iron. | Low cost, high efficacy, extensive clinical validation. Considered the gold standard for treatment. | High incidence of gastrointestinal side effects like constipation, nausea, and stomach upset. | First-line treatment for iron-deficiency anemia where cost and proven efficacy are primary factors. | When maximum, cost-effective iron delivery is needed and side effects are not a major concern. |
| Ferrous Gluconate | Iron Supplement (Ferrous Salt) | A common ferrous salt with a lower elemental iron content (approx. 12%). | Generally causes fewer and milder GI side effects than ferrous sulfate. | Requires a larger dose to provide the same amount of elemental iron as sulfate or fumarate. | Individuals with mild iron deficiency who cannot tolerate the side effects of ferrous sulfate. | A common, gentler, and widely available alternative to ferrous sulfate. |
| Ferrous Fumarate | Iron Supplement (Ferrous Salt) | Contains the highest concentration of elemental iron among common salts (approx. 33%). | Delivers the most elemental iron per tablet, allowing for smaller pills or less frequent dosing. | High potential for GI side effects, often considered comparable to or worse than ferrous sulfate. | Treating significant iron deficiency where a high dose of elemental iron is required. | For maximizing elemental iron intake from a conventional iron salt. |
| Polysaccharide Iron Complex | Iron Supplement (Iron Complex) | Iron chemically complexed with a carbohydrate polymer to promote slower release and absorption. | Very low incidence of GI side effects; often better tolerated than any of the simple ferrous salts. | Higher cost; bioavailability can be less predictable than well-absorbed ferrous salts. | Patients with very sensitive stomachs, chronic kidney disease, or children who need a better-tasting liquid form. | When minimizing gastrointestinal distress is the absolute top priority. |
| Heme Iron Polypeptide (HIP) | Iron Supplement (Heme Iron) | Derived from animal hemoglobin; absorbed via a distinct and highly efficient pathway in the gut. | Excellent bioavailability, minimal GI side effects, and absorption is not blocked by food inhibitors like calcium or phytates. | Significantly more expensive than non-heme iron; not suitable for vegetarians or vegans. | Patients who do not respond to or cannot tolerate non-heme iron salts, or those with malabsorption conditions. | For superior absorption and tolerability when other forms have failed and cost is a secondary concern. |
Technical Documents
Available Documentation
spec sheet & monograph available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications