Sodium Ferric EDTA
Nutritional Enhancers
Minerals & Trace Elements
15708-41-5
C₁₀H₁₂FeN₂NaO₈·3H₂O
$4.64 ~ $6.96
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Sodium Ferric EDTA?
Sodium Ferric EDTA is a stable, chelated compound of ferric iron and EDTA, widely used as a highly bioavailable iron source for fortifying foods and dietary supplements to combat iron deficiency.
How is Sodium Ferric EDTA made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Charge a glass-lined or stainless steel reactor with demineralized water and Disodium EDTA (Na₂EDTA). Begin agitation to dissolve the EDTA. | Purity of raw materials (especially EDTA and the iron source) is critical. Use demineralized water to prevent contamination from other metal ions. |
| 2 | Chelation Reaction | Slowly add a pre-prepared solution of Ferric Chloride (FeCl₃) to the agitated EDTA solution. Manage the temperature of the reaction mixture. | The reaction is exothermic. Control the rate of addition and reactor temperature (typically 40-60°C) to ensure a complete and safe reaction. Continuous agitation is essential. |
| 3 | pH Adjustment & Stabilization | Gradually add a Sodium Hydroxide (NaOH) solution to the reactor to adjust the pH of the mixture to the target range. | Monitor pH continuously. The final pH is critical for the stability of the chelate complex and must be within the specified range (e.g., 5.5 - 7.5). This step drives the reaction to completion. |
| 4 | Purification & Filtration | Filter the liquid Sodium Ferric EDTA solution through a press or micron filter to remove any unreacted materials or insoluble impurities. | Check the clarity and color of the filtrate. The filter integrity and pore size are key to ensuring the final product's purity and removing particulates. |
| 5 | Drying | Pump the purified solution into a spray dryer. The solution is atomized into fine droplets and dried with hot air to form a powder. | Precise control of the spray dryer's inlet and outlet temperatures is crucial. This determines the final product's moisture content, particle size, and density. |
| 6 | Sieving & Blending | Pass the collected powder through a vibratory sieve to ensure a uniform particle size and break up any agglomerates. Blend the entire batch for homogeneity. | The sieve mesh size must conform to product specifications. Blending ensures that any sample taken is representative of the entire batch. |
| 7 | Final Quality Control & Packaging | Take a representative sample of the final powder for comprehensive analysis. Upon approval, package the product into sealed, multi-layered, moisture-proof bags or containers. | Test for key parameters: Iron (Fe) content, degree of chelation, pH, solubility, and heavy metals. The packaging must protect the hygroscopic product from moisture and light. |
Technical Specifications
| CAS Number | 15708-41-5 |
| Chemical Formula | C₁₀H₁₂FeN₂NaO₈·3H₂O |
| Solubility | soluble in water (~72 g/L at 25 °C) |
| Storage Conditions | store in cool, dry, ventilated area away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
iron fortification in foods (flour
beverages
cereals)
as preservative/sequestrant
Mechanism of action:
| Parameter | Sodium Ferric EDTA |
|---|---|
| Functional Category | Nutrient Fortificant (Iron Source); Color Stabilizer |
| Key Ingredients | Sodium Ferric Ethylenediaminetetraacetate (NaFeEDTA) |
| Mechanism of Action | The EDTA ligand forms a stable, water-soluble chelate with the ferric (Fe3+) ion, protecting it from precipitation with dietary inhibitors like phytates and tannins in the digestive tract. This protection ensures the iron remains soluble and bioavailable for absorption. As a stabilizer, it sequesters free metal ions that would otherwise catalyze oxidative reactions leading to color and flavor degradation. |
| Application Effect in Product | Increases the bioavailability of fortification iron, especially in plant-based foods; prevents iron-deficiency anemia with minimal sensory impact (e.g., metallic taste); stabilizes color in processed vegetables, condiments, and beverages; reduces rancidity and off-flavor development catalyzed by free iron. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Ferric EDTA | Iron Chelate | Stable iron (Fe³⁺) complex with EDTA; water-soluble. | High bioavailability, especially in foods with inhibitors (phytates, tannins). Minimal sensory impact (taste, color). Stable in processing. | Higher cost than simple salts. Regulatory limits on total EDTA intake. Potential to increase absorption of other divalent metals. | Fortification of high-inhibitor foods like whole-grain flour, soy sauce, fish sauce, and certain beverages. | For maximum iron bioavailability in challenging food matrices where simple iron salts are poorly absorbed. |
| Ferrous Sulfate | Simple Iron Salt (Inorganic) | FeSO₄; highly water-soluble; common reference standard. | Very low cost. High bioavailability in the absence of dietary inhibitors. Extensively studied. | Highly reactive, causing metallic taste and discoloration. Bioavailability is strongly reduced by phytates/polyphenols. Can cause GI irritation. | Fortification of foods with low levels of inhibitors. Water treatment. Use in controlled products like infant formula. | When cost is the primary concern and the food vehicle is simple and non-inhibitory. |
| Ferrous Fumarate | Organic Iron Salt | Higher iron content by weight than sulfate; low water solubility. | Lower cost than chelates. Less reactive and has a better sensory profile than ferrous sulfate. | Bioavailability is still inhibited by phytates. Low solubility limits its use in clear liquids. Can cause GI side effects. | Fortification of dry, shelf-stable products like flours, corn-soya blends, and infant cereals. | A low-cost option with better stability and sensory characteristics than ferrous sulfate, suitable for dry mixes. |
| Ferric Pyrophosphate | Iron Salt (Insoluble) | Insoluble in water; bland taste. Often micronized for improved absorption. | Excellent sensory profile with almost no metallic taste or color change. Very stable during storage. | Inherently low bioavailability unless micronized or encapsulated, which significantly increases cost. Not for clear beverages. | Fortifying foods where any sensory change is unacceptable, such as dairy products, yogurt, and baked goods. | When preserving the original taste and color of the food is the highest priority. |
| Ferrous Bisglycinate Chelate | Iron Chelate (Amino Acid) | Iron (Fe²⁺) chelated with two glycine molecules. | Excellent bioavailability, unaffected by dietary inhibitors. Very gentle on the gastrointestinal system. Good sensory profile. | Significantly higher cost compared to other iron sources. | Premium fortified foods, infant formula, and nutritional supplements, especially for individuals sensitive to other iron forms. | For superior bioavailability combined with excellent GI tolerance, in applications where cost is not the main driver. |
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