Ferric pyrophosphate as an alternative iron source for food fortification

Abstract

Food fortification has been shown to be an efficient strategy to prevent iron deficiency. Many efforts are still made to provide an adequate iron source for food fortification. Ferric pyrophosphate, which is a white-coloured poorly soluble iron compound, does not change organoleptic properties of foods even when used in many difficult-to-fortify food vehicles. Some strategies were implemented in order to increase f erric pyrophosphate bioavailability, such as protect it, solubilize o stabilize it and/or reduce its particle size. Contrary to earlier concerns, evidence does not indicate significant differences in its bioavailability compared to that of water soluble compounds.