Iron(II) lactate (E585) – what is it?
Iron(II) lactate (E585) is an organic chemical compound that is a salt of iron and lactic acid. It presents itself in the form of greenish or yellowish crystals or powder, characterized by good solubility in water. Its unique chemical structure allows for the efficient delivery of iron ions to the body, which is crucial in the prevention and treatment of anemia.
The additive is particularly valued in the food and pharmaceutical industries for its fortifying properties and its ability to improve the nutritional value of products without affecting their taste, smell or color.
Properties of iron(II) lactate
Iron(II) lactate is distinguished by its high bioavailability of iron, which means that it is efficiently absorbed by the body, supporting the production of hemoglobin and the proper functioning of the circulatory system. In addition, the stability of this compound under a variety of food storage and processing conditions makes it an ideal choice for food fortification.
Uses of iron(II) lactate
E585 is used as a fortunizing additive in a wide range of foods, including baked goods, breakfast cereals, dairy products, beverages and infant formulas. It is also used in the manufacture of iron supplements, where it contributes to the prevention and treatment of iron deficiency anemia.
Where to buy iron(II) lactate?
Iron(II) lactate is available at pharmacies, health food stores, as well as online stores specializing in food supplements and dietary supplements. It can be purchased both as a stand-alone ingredient for your own preparations and in the form of ready-made iron fortunized products.
Iron(II) lactate and its functions in foods
As a food additive, iron(II) lactate plays a key role in preventing anemia by enriching food products with readily available iron. Without adversely affecting the organoleptic properties of food, it enables manufacturers to offer products with high nutritional value that meet the dietary needs of consumers, especially those at risk of iron deficiency.
