ferrous lactate

Full Material List

N/A

Identifiers

CAS (Single)	85993-25-5
FEMA	N/A
EINECS	289-080-8
Synonyms	ferrous L-lactate ferrous lactate gluconate (EZ-iron) ferrous lactate hydrate ferrouslactate (T-4)-bis((2S)-2-( hydroxy-kappaO)propanoato-kappaO)-iron 2- hydroxypropanoate; iron(+2) cation 2- hydroxypropanoate; iron(2+) 2- hydroxypropanoic acid iron(2+) salt (2:1) 2- hydroxypropanoic acid; iron iron dilactate iron(2+) 2-hydroxypropanoate (2:1) iron(2+) bis(2-hydroxypropanoate) iron(2+) lactate iron(2+) lactate (2:1) iron(2+) lactate, (2:1) iron(II) lactate iron(II) lactate hydrate (S)-bis( lactato-O1,O2)iron lactic acid iron(2+) salt (2:1) propanoic acid, 2-hydroxy-, iron(2+) salt (2:1) propanoic acid, 2-hydroxy-, iron(2+) salt (2:1) (9CI)
JECFA Food Flavoring	N/A
JECFA Food Additive	Ferrous Lactate
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	233.9859
Molecular Formula	C6 H10 Fe O6

Properties

Food Chemicals Codex Listed	No
Appearance	greenish white to green crystalline powder (est)
Assay	96.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	227.00 to 228.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	230.00 Â°F. TCC ( 109.90 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.015000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-0.698 (est)
Soluble In	water, 1e+006 mg/L @ 25 °C (est) alcohol
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Flavor Type: sweet sweet metallic Taste Description: mild sweet metallic Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	sweet sweet, metallic,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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