Ferric glycinate prooxidant properties were compared with those of ferrous sulfate in a powdered casein‐based infant formula. About 60 ppm of either source were added to experimental formulas, and supplemented formulas stored at 20, 37 or 45°C for 7–12 months. The samples were assayed periodically during storage for methionine and available lysine losses, and malonaldehyde formation. Deterioration rate constants for the ferric glycinate‐fortified formula dropped to 60–75% of those for the ferrous sulfate‐fortified formula. Activation energy values obtained for the glycinate iron source were 15–20% higher than those for ferrous sulfate. Thus, iron had lower prooxidative properties when added to this infant formula as ferric glycinate than when present as ferrous sulfate:
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Galdi et al. (1989) studied this question.
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