Ferric Pyrophosphate A.A.S.® (Fe 15.0%) - m
- Chemical Family
- Minerals
Ferric Pyrophosphate A.A.S.® (Fe 15.0%) is an Iron source stable in micro-dispersions. Stability in micro-dispersion allows mineral sources not to precipitate, thus not altering the taste while undergoing thermic processes without any inconvenience.
Properties
- Physical Form
- Powder
Other characteristics
- Brand
- Stabilized Mineral Sources A.A.S.
- Features
Excellent Bioavailability, Excellent Stability, Improved Stability
- Functions
- Mineral Source
- Ingredient Name
- Iron Pyrophosphate
- Labeling Claims
Allergen-free, GMO-free, Gluten-free, Preservative-free; Allergen-free; GMO-free; Gluten-free; Preservative-free
- Markets
- Agriculture & Feed
- Food & Nutrition
- Appearance
- Fine powder
- Shelf LIfe
- 2 Years
- Mineral Type
- Iron
- Technology
- Animal Feed & Nutrition
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Animal Species
- Cattle
- Packaging Type
- Bags
- HIGHLIGHTS
It does not affect product organoleptic characteristics : The stabilized sources doesn't alter the taste, smell, color and texture; It does not alter product stability : In the process of stabilization, the metallic ion is associated to aminoacids, decreasing the reactivity of the metallic ion as catalyst factor of rancidity eactions.; Complying with the specifications of the Food Chemical Codex.; High Bioavailability : The concept of Bioavailablity in nutrition refers to the proportion of a nutrient that is digested/absorbed and metabolized through normal pathways. All our mineral sources have high bioavailability.
- Using for Ideal On
- Chocolate and Chocolate drinks
- Powder milk and Dairy drinks, Infant formula
- Fruit pulp and Concentrate, Powder juice
- Balanced Food For Farm Animals and Poultry
- Multi Mineral and Multi Vitamin Formulations
- Dietary and Food Suplements (sourcfe of iron)
- Soy Products and Beverages
- Main Characteristics
Stabilized mineral sources present higher solubility and lower reactivity. They can be incorporated to food&beverages without affecting color, taste, smell or stability.
- Food Ingredients Features
- Excellent Bioavailability
- Excellent Stability
- Improved Stability
- Food Ingredients Functions
- Mineral Source
Technical data
Table 1 of 2
11 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Iron Content | 13.5 - 16.5 | % w/w | — |
| Solubility | Contains inert water-insoluble adjuvants | — | — |
| pH Suspension (in water 1% w/w) | 2.6 - 4.6 | — | — |
| Loss on Drying (at 105°C) | max. 10 | % w/w | Ph. Eur. VII ed. |
| Arsenic Content | max. 3.0 | mg/kg | — |
| Lead Content | max. 4 | mg/kg | — |
| Mercury Content | max. 3 | mg/kg | — |
| Cadmium Content | max. 2 | mg/kg | — |
| Bulk Density | 60 - 90 | g/100 mL | Ph. Eur. VII ed. |
| Tapped Density | 63 - 95 | g/100 mL | Ph. Eur. VII ed. |
| Particle Size (passing through 60 mesh) | 100.0 | % | — |
Table 2 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Coliforms | Absent | per gram |
| Enterobacteriaceae | Absent | per gram |
| Total Aerobes | max. 1000 | cfu/g |
| Yeast and Moulds | max. 100 | cfu/g |
