Ferrous gluconate has a variety of innovative application cases in the food industry, with specific examples as follows:

Fortification of Infant Rice Cereal

An invention patent combines ferrous gluconate with vitamin C, fructo-oligosaccharides, and other ingredients for the production of infant rice cereal. This combination can effectively improve iron absorption. Meanwhile, through a reasonable mixing process, the contact time between vitamins and ferrous ions is reduced, and the impact of iron components on the sensory properties of the system is minimized—ultimately developing an infant rice cereal product with high iron absorption efficiency.

Development of Compound Iron Drinks

Genius Key (a brand under Babytree), launched a red raspberry compound iron drink. It adopts a scientific ratio of three types of compound iron: ferric pyrophosphate, ferrous gluconate, and ferrous fumarate, with red raspberry as the core raw material. Addressing issues such as poor taste and low absorption efficiency of traditional iron-supplementing products, this drink achieves dual improvements in both taste and absorption efficiency.

Production of Children’s Iron Supplements

A type of children’s iron supplement is made from raw materials including ferrous gluconate, strawberries, mung bean starch, algal polysaccharides, and lactic acid bacteria. Among these, strawberries and mung bean starch enhance the flavor and nutritional value. After fermentation by lactic acid bacteria, strawberries and mung beans produce a large number of small-molecule nutrients, which mask the metallic taste of iron. At the same time, this formulation protects gastrointestinal function and prevents adverse symptoms such as gastrointestinal discomfort in children during iron supplementation.

Application as a Color Retention Agent

In the processing of black olives, ferrous gluconate can be used as a color retention agent. It inhibits glucose oxidase, thereby suppressing enzymatic browning and maintaining the original color of black olives after processing. Additionally, it can stabilize the contents of vitamin C, fats, and pectin to a certain extent, preserving the high nutritional value and good taste of black olives. Meanwhile, it inhibits the growth of spoilage microorganisms such as yeasts and molds, extending the shelf life of black olives.