E585 – Ferrous lactate
StabiliserDescription
Pale greenish-white powder or crystals
Notes
Ferrous lactate is an iron compound that forms when lactic acid (the same acid that gives yogurt its tangy taste) is combined with iron. Lactic acid can be produced naturally through fermentation by bacteria, or it can be made synthetically. When this acid meets iron, it creates pale greenish-white crystals that dissolve easily in water. This additive serves two main purposes in food: it acts as an iron supplement to boost the nutritional content of foods, and it works as a color fixative to help maintain the appealing black color of processed olives. You'll most commonly encounter ferrous lactate in canned or jarred olives, where it prevents them from turning an unappetizing brown color during storage. Ferrous lactate is considered safe for consumption and is suitable for vegetarians and vegans. It's particularly useful for people looking to increase their iron intake, though those with iron overload conditions should be aware of its presence. The additive is approved for use in many countries and helps ensure that iron-fortified foods and properly colored olives reach consumers in good condition.