Ferrous lactate is produced by reacting lactic acid with iron metal or iron compounds under controlled reducing conditions to maintain the ferrous (Fe2+) oxidation state. The product is a greenish-white to yellowish-green crystalline powder with a slight metallic taste that is less pronounced than many other iron salts.
It contains approximately 19-20% elemental iron and exhibits good solubility in water, which supports high bioavailability and efficient absorption. Ferrous lactate is valued in food fortification programs because it does not significantly alter the color, flavor, or texture of fortified products at typical usage levels. The ingredient has a long history of safe use in food and pharmaceutical applications worldwide.
