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| Applications |
| Overview |
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| All food chemists know that the addition of iron to food can often cause problems with respect to iron taste, catalyzing breakdown of the food components, discoloration, and similar difficulties. Ferrazone® is much easier than most iron compounds to incorporate into food. It is fully and readily water soluble, it is tasteless, it generally causes little or no color change at normal addition levels (completely clear in water), is stable over most cooking temperatures, has a long shelf life, is generally not very reactive to food components, and generally does not react with other added vitamins and minerals. Ferrazone® has been successfully used at high doses (1600 ppm) in condiments like soy sauce and fish sauce (as recommended by WHO), and at lower doses in drinks (powdered and ready-to-consume), wheat and maize flour, biscuits, noodles, snacks, energy drinks, among many others. Try it in your application today. |
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