E585 - Eisen-ii-lactat

Origin

Ferrous lactate is an iron salt produced by reacting lactic acid with iron(II) carbonate or iron(II) hydroxide. Lactic acid can be produced by fermentation of sugars, making ferrous lactate a product of chemical synthesis from both natural and synthetic sources. It appears as a greenish-white to yellowish-white powder or crystals.

Usage

Ferrous lactate is primarily used as a food additive to fortify foods with iron, addressing iron deficiency. It is commonly found in processed fruits and vegetables, particularly canned or bottled olives and pickles, where it acts as a color stabilizer, preventing darkening or discoloration caused by reactions with tannins or other compounds. It is also used in some dietary supplements and infant formulas as a source of iron. The European Food Safety Authority (EFSA) has evaluated ferrous lactate as a source of iron and concluded it is safe for use in food at specified levels.

Side Effects

Ferrous lactate is generally considered safe for consumption at levels typically used in food. However, excessive intake of iron can lead to gastrointestinal issues such as nausea, vomiting, constipation, and abdominal pain. In individuals with hemochromatosis (iron overload disorder), even moderate amounts of iron supplementation can be harmful. The EFSA has established an Acceptable Daily Intake (ADI) for iron from all sources, including ferrous lactate. It is important to adhere to recommended intake levels to avoid potential adverse effects. Allergic reactions are rare but possible. Individuals with known sensitivities to iron or lactic acid should exercise caution. Long-term excessive intake of iron can potentially lead to more serious health problems, including organ damage.