Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

Mark A Roe, Rachel Collings, Jurian Hoogewerff, Susan J Fairweather-Tait

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products.
Original languageEnglish
Pages (from-to)115-119
Number of pages5
JournalEuropean Journal of Nutrition
Issue number2
Publication statusPublished - Mar 2009


  • Absorption
  • Adolescent
  • Adult
  • Aged
  • Beverages
  • Biological Availability
  • C-Reactive Protein
  • Diphosphates
  • Female
  • Ferritins
  • Ferrous Compounds
  • Food, Fortified
  • Fruit
  • Hemoglobins
  • Humans
  • Iron
  • Iron Isotopes
  • Malus
  • Middle Aged
  • Particle Size

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