Sodium Ferric EDTA

Sodium Ferric EDTA , also known as EDTA ferric sodium salt, is a premium organic chelated iron compound with CAS No. 15708-41-5. It appears as a light yellow to pale brown crystalline powder, highly soluble in water, with no metallic iron taste or odor. As a GRAS-certified nutrient fortificant recognized by JECFA and FDA, it delivers superior iron bioavailability while maintaining excellent stability under heat and acidic conditions. This product is widely adopted in food fortification programs globally due to its minimal impact on sensory properties of food matrices, making it an ideal iron source for manufacturers seeking clean-label, high-efficacy nutritional solutions.

Sodium Ferric EDTA offers exceptional iron absorption efficiency, with bioavailability 2–3 times higher than ferrous sulfate, thanks to its unique duodenal absorption mechanism that releases iron only after reaching the small intestine. Its chelated structure effectively shields iron from inhibitors like phytates and polyphenols commonly found in plant-based foods, ensuring consistent nutrient delivery. The compound causes negligible gastrointestinal irritation and does not interfere with the absorption of calcium, copper, or zinc; studies even indicate it may enhance zinc retention. Additionally, EDTA can bind with harmful heavy metals such as lead and cadmium during absorption, facilitating their rapid excretion and providing a mild detoxification effect.

Sodium Ferric EDTA is extensively used as an iron fortificant in condiments such as soy sauce and salt, where its water solubility and lack of rust-like aftertaste preserve product quality. It is a preferred iron source in dairy products, infant formulas, flour, baked goods, and solid beverages, as it withstands high-temperature processing without degradation. In the animal nutrition sector, it serves as a highly bioavailable feed additive for poultry, swine, and aquaculture, improving growth performance and immune function. Beyond nutrition, it functions as a sequestrant and stabilizer in food processing, a chelating agent in biochemical research for eliminating heavy metal-induced enzyme inhibition, and a component in plant cell culture media and photographic processing solutions.