| Customization: | Available |
|---|---|
| CAS No.: | 5905-52-2 |
| Formula: | C6h12feo6 |
|
Still deciding? Get samples of US$ 1/kg
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Product Name | ferrous lactate | Molecular Structure |  |
| Other Name | iron(2)lactate[qr];iron(2+)lactate;ironlactate[qr];Lacticacid,iron(2+)salt(2:1); lacticacid,iron(2+)salt(2:1)[qr];IRON(II)-L-2-HYDROXY-PROPIONATE;IRON (II)LACTATE;FERROUS LACTATE |
||
| CAS No | 5905-52-2 | ||
| Molecular Formula | C6H12FeO6 | ||
| Check-Point | Specification | ||
| Appearance | Pale green to yellowish crystalline or crystalline powder | ||
| Purity | ≥98% | ||
| Flash point | 109.9ºC | ||
| Boiling Point | 227.6ºC at 760 mmHg | ||
| Packing:25kg fiber drum | |||
| Product Usage: Widely used in food, beverages, dairy products, salt, nutrient solutions, pharmaceuticals, etc. Nutritional supplements (iron fortifiers). The daily requirement for adults is 16mg, while for infants it is 6mg (Japanese standard). The amount of iron added for fortified milk powder is about 6mg/10Chemicalbook0g. The dosage for wheat flour, biscuits and bread is 2-3 mg/100g. The fortified soy milk of this product has a very strong absorption rate (for iron) in rats. Color regulator. Ferrous lactate is a good food iron fortifier with better absorption effect than inorganic iron. According to Chinese regulations, it can be used for sandwich sugar, with a dosage of 600-1200mg/kg (calculated by iron, the same below); It can also be used in dairy products such as Chemicalbooks and infant food, with a dosage of 60-100mg/kg; It can also be used for grains and their products, with a dosage of 24-48mg/kg; It can also be used in beverages, with a dosage of 10-20mg/kg. Ferrous lactate is a food and feed additive, as well as a drug for treating anemia. The daily requirement for adults is 16mg, while for infants it is 6mg. As an iron fortifier, the United States stipulates a dosage of 3mg/1Chemicalbook00g in flour, 2mg/100g in bread, and 6mg/100g in milk powder. Iron compounds are unstable to light, and iron ions can react with antioxidants to color, so attention should be paid when using them. |
|||
){kind=link}