Yellow Iron Oxide Natural
Iron oxides are produced from ferrous sulfate by heat soaking, removal of water, decomposition, washing, filtration, drying and grinding. They are produced in either anhydrous or hydrated forms.
The food-quality iron oxides are primarily distinguished from technical grades by their comparatively low levels of contamination by other metals; this is achieved by the selection and control of the source of the iron or by the extent of chemical purification during the manufacturing process.
Iron oxides and hydroxides are a group of inorganic pigments collectively allowed for use as food and feed additives. They are nontoxic, relatively low cost, and have a wide range of applications. Natural iron oxides generally cost less than synthetic iron oxides.
|Typical Chemical Analysis|
|Loss on Ignition||8.0%|
|Fineness||98% thru 325 Mesh|
|Apparent Bulk Density|
|Package||50 lb 3 ply paper bag|
Packaging: 40 x 50lb Bags
Revised Date: 15 March 2016
Safety Data Sheet (SDS)
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