Ferrsorb Ferric Pyrophosphate

Ferrsorb Ferric Pyrophosphate

In general, soluble iron salts, such as ferrous sulfate, are characterized by their high solubility, but their high dissolution in the stomach carries the risk of gastrointestinal problems. In addition, because soluble iron salts are highly soluble, they have an iron taste when ingested and are not always sufficiently palatable. Therefore, in place of soluble iron salts, a less dissolving iron ingredient such as iron pyrophosphate is utilized.
Iron pyrophosphate is insoluble at the pH of the stomach, but is soluble at the pH of the duodenum, where iron is actually absorbed in the body, making it an ideal dissolution property for iron. Ferrsorb is a ferric pyrophosphate with a unique manufacturing process that further reduces the dissolution rate in gastric pseudo-liquid (pH 1.2) and improves the dissolution rate in duodenal pseudo-liquid (pH 3.0).
Ferrsorb is a product that exhibits ideal dissolution behavior with the potential to reduce the risk of gastrointestinal disorders to a greater extent than conventional ferric pyrophosphate.
Ferrsorb also offers improved dispersion stability in liquids compared to conventional ferric pyrophosphate and can be applied to liquid products.

Iron Ingredient Characteristics

Soulble Iron Ingredient Insoluble Iron Ingredient
Ferrous Sulfate Ferric Pyrophosphate Ferrsorb
Elution Characteristics pH Dependence pH-Independent Elution Elution Difficult Regardless of pH High Elution at Specific pH
Elution Volume High Low Controllable by pH
Gastric Pseudo-Liquid pH1.2 High Elution→ Risk of Gastrointenstinal Disorders Low Elution Lower Elution
Intestinal Pseudo-Liquid pH3.0 Almost Total Elution in the Stomach High Elution High Elution
Iron Flavor Present Not Present Not Present

Iron Absorption Pathway in the Body

Iron absorption pathway in the body

Iron Absorption Pathway in the Body

Compared to soluble iron agents such as ferrous sulfate, ferric pyrophosphate like conventional Ferric Pyrophosphate and Ferrsorb showed a lower elution rate in gastric pseudo-liquid (pH 1.2) and a higher elution rate in a intraduodenal pseudo-liquid (pH 3.0), the site of iron absorption.

Gastric Pseudo-Liquid
Intraduodenal Pseudo-liquid

Test Method: In Vitro Evaluation Elution Test Conditions

Gastric Pseudo-Liquid pH 1.2 buffer solution
Intraduodenal Pseudo-liquid pH 3.0 buffer solution
Elution tester Constant Temperature Water Tank Type
Elution Tester NTR-8400A
Sample volume 200mg (60mg as Fe)
Test solution volume 900 mL
Test solution temperature 37±0.5℃
Sampling time 60 min
Iron Measuring Method Inductively Coupled Plasma Emission Spectrometry (ICP)
Calibration curve method

Furthermore, Ferrsorb has an improved elution rate in a intraduodenal pseudo-fluid (pH 3.0) compared to conventional products, suggesting that elution occurs particularly near the duodenum, the site of iron absorption in the body, and thus is expected to exhibit ideal elution behavior as iron ingredient.

Comparison of Ferrsorb 1g and conventional Ferric Pyrophosphate 1g

Comparison of Ferrsorb 1g and conventional Ferric Pyrophosphate 1g

Compared to conventional Ferric Pyrophosphate, Ferrsorb elutes approximately 2.4 times as much iron in the target intraduodenal pseudo-liquid.

Dispersibility Evaluation

Test Procedure

1. Add 0.1g or 1g of ferric pyrophosphate to 100mL of purified water in a vial.
2. Cover the vial and shake for 1 minute.
3. After shaking, leave the vial at a constant temperature and visually check the dispersion after 1 hour, 24 hours, and 48 hours.

Ferric pyrophosphate added 0.1g Ferric pyrophosphate added 1g
1hr 1hr 1hr
24hr 24hr 24hr
48hr 48hr 48hr

With 0.1 g ferric pyrophosphate added, both the Conventional Ferric Pyrophosphate and the newly developed Ferrsorb did not settle easily even after 48 hours from the start of the test, and the dispersion state was confirmed to be maintained stably even after a certain period of time.
In addition, it was confirmed that the newly developed Ferrsorb was less likely to sediment and maintained a stable dispersion compared to the conventional Conventional Ferric Pyrophosphate when 1 g of ferric pyrophosphate was added.
Based on these results, if our newly developed Ferrsorb is blended into liquid food products, it will be possible to design products without compromising the original dispersibility.


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