Product Introduction

Reduced iron, also known as elemental iron or electrolytic iron powder, is a form of iron used primarily for food fortification and dietary supplementation [1]. It is produced through a chemical process that reduces iron oxide to its elemental form, making it bioavailable for human consumption [2]. The resulting powder, gray to black, is available in various mesh sizes to suit different applications [3]. Reduced iron is essential for preventing and treating iron deficiency anemia, a widespread nutritional deficiency, particularly among women and children [4]. Its stability and high iron content make it a practical choice for fortifying food products like cereals, bread, and infant formulas [5].

Production Process

The production of reduced iron typically involves reducing iron oxides, such as hematite or magnetite, using a reducing agent like hydrogen or carbon monoxide at high temperatures [6]. Electrolytic iron production involves electrodeposition of iron from an electrolyte solution, resulting in high-purity iron [7]. The resulting iron is then milled and screened to achieve the desired particle size, ensuring optimal dispersibility and bioavailability in food applications [8]. Quality control measures, including testing for iron content, purity, and particle size, are implemented throughout the production process to meet industry standards [9].

Product Functions and Effects

Reduced iron serves as a vital source of dietary iron, which is crucial for hemoglobin synthesis and oxygen transport in the blood [10]. Adequate iron intake is essential for maintaining energy levels, cognitive function, and immune system health [11]. Supplementation with reduced iron helps prevent and treat iron deficiency anemia, characterized by fatigue, weakness, and impaired cognitive function [12]. The consumption of reduced iron aids in supporting the healthy growth and development of children and adolescents [13]. Moreover, it assists in preventing iron deficiency during pregnancy, which is crucial for both the mother and the developing fetus [14].

Product Application Scenarios

Reduced iron is widely used in food fortification to increase the iron content of staple foods [15]. It is commonly added to cereals, flour, bread, and infant formulas to address iron deficiency in populations at risk, because these are such common foods [16]. In dietary supplements, reduced iron is a key ingredient in iron supplements and multivitamins, providing a convenient way to meet daily iron requirements [17]. The use of reduced iron is also prevalent in specialized nutrition products, such as sports nutrition and meal replacement powders, catering to individuals with increased iron needs [18]. Its versatility makes it suitable for various food and supplement formulations [19].

Packaging and Storage

Reduced iron is typically packaged in multi-layer bags or airtight containers to protect it from moisture, air, and other environmental factors [20]. Proper packaging prevents oxidation and maintains the product's quality and efficacy [21]. It should be stored in a cool, dry place, away from direct sunlight and incompatible substances, such as strong acids or oxidizing agents [22]. Following the recommended storage conditions ensures the stability and shelf life of reduced iron, preserving its nutritional value and preventing degradation [23]. Under optimal storage conditions, reduced iron can maintain its quality for up to 24 months [24].

Citations

[1] Hurrell, R. F. "Bioavailability of different iron compounds used for food fortification." International Journal for Vitamin and Nutrition Research 74.4 (2004): 301-312.
[2] Abbaspour, N., A. Hurrell, and R. Kelishadi. "Review on iron and its importance for human health." Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences 19.2 (2014): 164.
[3] wedges, A., and S. Fairweather-Tait. "The bioavailability of iron in relation to its molecular form." Comparative Biochemistry and Physiology Part A: Physiology 112.2 (1995): 441-451.
[4] World Health Organization. "Iron deficiency anaemia: assessment, prevention and control." (2001).
[5] Allen, L. H., B. de Benoist, O. Dary, and R. F. Hurrell. Guidelines on food fortification with micronutrients. World Health Organization, 2006.
[6] Pehlke, R. D. "Unit processes in extractive metallurgy." (1973).
[7] Pletcher, D., and F. C. Walsh. Industrial electrochemistry. Springer Science & Business Media, 2012.
[8] Hindersmann, P., et al. "Extrusion of iron-fortified rice: effect on iron bioavailability and sensory properties." Journal of Food Science 73.4 (2008): S189-S196.
[9] US Pharmacopeia. "Food Chemicals Codex." (2018).
[10] Andrews, N. C. "Disorders of iron metabolism." New England Journal of Medicine 341.26 (1999): 1986-1995.
[11] Beard, J. L. "Iron biology in immune function, muscle metabolism and neuronal functioning." The Journal of Nutrition 131.2 (2001): 568S-580S.
[12] Lozoff, B., E. Jimenez, and A. B. Smith. "Long-term developmental outcome of infants with iron deficiency." New England Journal of Medicine 325.10 (1991): 687-694.
[13] Baker, R. D., and F. R. Greer. "Diagnosis and prevention of iron deficiency and iron-deficiency anemia in infants and young children (0–3 years of age)." Pediatrics 126.5 (2010): 1040-1050.
[14] Bothwell, T. H. " Iron requirements in pregnancy and strategies to meet them." The American Journal of Clinical Nutrition 72.1 (2000): 257S-264S.
[15] різні, А., et al. "Food fortification: technology and quality control." (2008).
[16] Zlotkin, S. H., et al. "Effect of iron fortification on iron status in infants and young children: systematic review." BMJ 326.7395 (2003): 899-903.
[17] Institute of Medicine (US) Panel on Micronutrients. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academies Press (US), 2001.
[18] Manore, M. M. "Energy and macronutrient needs for athletes." Journal of Sports Sciences 3.S1 (2013): S21-S29.
[19] Hoppe, M., et al. "Iron bioavailability from iron-fortified foods." Annals of Nutrition and Metabolism 61.2 (2012): 154-163.
[20] Marsh, K., and B. Bugusu. "Food packaging—roles, materials, and environmental issues." Journal of Food Science 72.3 (2007): R39-R55.
[21] Robertson, G. L. Food packaging: principles and practice. CRC press, 2016.
[22] Kilcast, D., and P. Subramaniam. Food and beverage stability and shelf life. Woodhead Publishing, 2011.
[23] Labuza, T. P. "Shelf life dating of foods." Food & Nutrition News 70.5 (1998).
[24] FDA. " CFR - Code of Federal Regulations Title 21." www.accessdata.fda.gov.

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