Product Information

AB-Fortis® Microencapsulated Iron

  • Standardized on: Iron 37 - 43%
  • Appearance: Brown fine powder
  • Recommended dosage: 6 – 35 mg/day

Health Benefits:

Brain Health

Energy + Sports

Immune Health

Women's Health

Daily intake of iron is essential to maintain adequate iron levels. Low iron levels can be prevented by increasing iron intake via food fortification. Adequate iron is essential for many functions of the body including red blood cell production and oxygen transport.¹

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ADVANTAGES
Advantages of AB-Fortis®

• High stability and no metallic taste​
• Reduced gastrointestinal side effects compared with ferrous sulphate confirmed by human clinical study²​
• The bioavailability of AB-Fortis® is comparable to that of ferrous sulphate
• The addition of iron may allow for the use of approved health claims in Europe

NATURAL SUPPORT FOR HEALTH​

Iron fortification challenges in food include the metallic taste, high reactivity and unpleasant gastro-intestinal tract side effects. These disadvantages are successfully overcome by the use of AB-Fortis® microencapsulated iron.​

This microencapsulated iron ingredient allows the fortification of foods with iron without changing the appearance, palatability or taste. AB-Fortis® remains stable in high pressures and temperatures, therefore staying intact during processing. In addition, the encapsulation can protect oxidation-sensitive ingredients such as vitamins and fatty acids from oxidation. AB-Fortis® is highly bioavailable as shown by a human clinical study on bioavailability in healthy adults.​³

References: 1. EFSA, Scientific Opinion on the substantiation of health claims related to iron and formation of red blood cells and haemoglobin (ID 374, 2889), oxygen transport (ID 255), contribution to normal energy‐yielding metabolism (ID 255), reduction of tiredness and fatigue (ID 255, 374, 2889), biotransformation of xenobiotic substances (ID 258), and “activity of heart, liver and muscles” (ID 397) pursuant to Article 13(1) of Regulation (EC) No 1924/2006; 2. Friling M et al;, 2022; 3. Contreras et al., European Journal of Nutrition 2013.

HOW CAN WE HELP?​

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