Iron Lactate appears as a chemical blend of iron and lactic acid, established under the molecular formula C6H10FeO6 and backed by a molar mass of 241.99 g/mol. This compound presents iron in a form the body can absorb more readily compared with other iron salts, placing it in an important spot across several industries. People find this material labeled under HS Code 29181100, covering its trade as a chemical compound.
Iron Lactate comes in a variety of physical forms depending on process and grade. In my time walking warehouse aisles, I have seen it offered as pale yellow or light brown powders, small crystalline flakes, and sometimes as crystalline pearls. Squeeze the solid between your fingertips and you may notice a delicate, almost gritty texture, markedly different from the heavier, lumpier feel of ferrous sulfate. As a solid, density typically falls near 1.8 g/cm3, but as a solution it takes on a clear to slightly yellowish appearance, reaching concentrations up to 30% by weight in water. Its chemical structure centers around ferrous ions coordinated to lactic acid molecules, giving it a distinct chemical and biological reactivity—more stable than some ferrous salts—which matters especially for food and pharmaceutical use.
Manufacturers set quality control by keeping an eye on iron content—usually aiming for a minimum 18% iron content in dry material—and strict controls on impurities like heavy metals, lead, and arsenic. Solubility runs high in water, which can be demonstrated with even a small spoonful dissolving rapidly in a beaker. Moisture absorption can pose a challenge, especially in humid climates, as it slowly clumps if left exposed to air.
Iron Lactate sources begin with lactic acid and ferrous compounds, generally ferrous carbonate or ferrous hydroxide. As a food additive, it provides iron fortification for products like flour, cereal, or infant formulas. You’ll see it in supplements, where a milder taste and better absorption put it ahead of other raw iron additives. It also finds a use in pharmaceuticals, most often formulated into solid tablets or powders to fight iron-deficiency anemia. In some water treatment plants, workers select it for reducing odor-forming hydrogen sulfide. In industrial dyeing and electroplating, it acts as a reducing agent.
From a safety perspective, the substance lands in the chemical category—not classified as hazardous in most international frameworks, but can irritate eyes or digestive tract when handled carelessly. Its dust may cause respiratory discomfort, so working with proper masks in production lines helps. Prolonged or high-level ingestion can cause iron overload; this health risk stands out especially for those handling it for food fortification. Good chemical storage involves keeping it dry, sealed away from direct sunlight and moisture—less about explosions than maintaining purity and potency.
Industrial users often choose between bulk powder, granular flakes, and crystal forms, based on ease of transport and the kind of mixing process in play. Powdered forms blend quickly in liquid foods or supplements, whereas crystals or flakes see favor in applications where slow dissolution is needed. In research labs, pure grade iron lactate takes on a more pronounced, glassy crystal shape, showing off its molecular lattice in a way that looks almost aesthetic under a microscope.
Each iron atom sits paired with two lactic acid molecules, connected by ionic and hydrogen bonds. The formula C6H10FeO6 comes with two stereocenters, offering a specific chiral form relevant for biological absorption. Food technologists pay attention to the isomeric purity—miss the mark, and it affects both taste and nutritional uptake. Biological systems handle iron lactate reasonably well. Compared to ferrous sulfate, its gastric tolerance is often better, as noted by studies tracking gastrointestinal side effects.
Customs and regulatory bodies flag iron lactate shipments under HS Code 29181100. Waste handling does not generate inherent environmental hazards unless dumped irresponsibly into waterways, where excess iron may disrupt aquatic life. Overall, most of the challenges faced in the trade relate to quality assurance, maintaining traceability of raw materials, and balancing cost pressures with regulatory compliance for food-grade or pharma grade material.
Producers see growing pressure to provide tighter batch testing, especially as regulations on heavy metals and microbial contamination evolve. Better packaging, including moisture-proof liners and tamper-evident seals, will help maintain product integrity—all lessons learned the hard way after a few ruined shipments. Encouraging dialogue between manufacturers and users—be it a baker fortifying dough or a nutritionist designing a supplement—drives the industry to improve not only safety but also functionality. Open research into better iron carriers, including those with higher bioavailability and fewer taste impacts, remains a realistic way forward, and transparent labeling standards will help both buyers and regulators judge the true value in every bag, flask, or crystal vial of iron lactate.
