What is E585?

Complete guide to understanding E585 (Ferrous Lactate) — an iron fortification additive with multi-functional properties (acidity regulator, color retention), standard food additive approval, re-evaluation pending

✅ IRON FORTIFICATION MULTI-FUNCTION ADDITIVE – UNDER RE-EVALUATION: E585 (Ferrous Lactate / Iron(II) Lactate) is an iron nutrient fortification additive that serves MULTIPLE FUNCTIONS simultaneously: (1) acidity regulator, (2) color retention agent (specifically for olive blackening), (3) iron fortification for addressing iron deficiency anemia. Unlike E579 (gluconate) or E581 (EDTA chelate), E585 is approved as a STANDARD FOOD ADDITIVE under EU Regulation 1333/2008, meaning it can be used in authorized food categories without requirement for supervised fortification programs. E585 is notably used in olive preservation (maintaining black color), acidified vegetable products, and as iron fortification in beverages, infant formula, and dietary supplements. E585 is currently undergoing EFSA re-evaluation under the mandatory re-evaluation program for additives approved before January 20, 2009. Safety has not been questioned; re-evaluation is routine.

The Quick Answer

E585 (Ferrous Lactate) is a multi-functional iron fortification additive serving as acidity regulator and color retention agent — approved as standard food additive, currently undergoing routine EFSA re-evaluation.

What makes E585 different from other iron additives: E585 is distinctive because it serves THREE functions simultaneously: (1) iron nutritional supplementation (treating deficiency anemia), (2) acidity regulation (adjusting pH in foods), and (3) color retention (preventing discoloration in olives and acidified vegetables). This multi-functionality is why E585 is valuable in the food industry. Additionally, E585 is approved as a STANDARD FOOD ADDITIVE under Regulation 1333/2008 (unlike E581, which requires PARNUTS supervised programs), meaning it can be used in authorized food categories for general fortification. E585 is currently undergoing mandatory re-evaluation by EFSA as part of the comprehensive program to reassess all additives approved before January 20, 2009. This is routine assessment, not driven by safety concerns — the re-evaluation program ensures current scientific standards are applied to historically approved substances.

E585 is unique: a multi-functional iron additive approved for standard food use, currently undergoing re-evaluation.

📌 Quick Facts

Chemical Name: Ferrous Lactate; Iron(II) Lactate; Ferrous 2-hydroxy propanoate
Type: Iron fortification additive; acidity regulator; color retention agent; multi-functional
Chemical formula: Fe(C₃H₅O₃)₂ or Fe(C₃H₅O₃)₂- xH₂O (variable hydration); Molecular weight: 234 (anhydrous)
Appearance: Greenish-white powder or crystalline mass; characteristic odor; water-soluble
Primary functions: Iron fortification; acidity regulation; color retention (olives, acidified vegetables)
EU Status: Approved standard food additive; currently undergoing EFSA re-evaluation (routine)
FDA Status: Approved for food use and infant formula fortification
JECFA Status: Approved; PMTDI 0.8 mg/kg body weight (iron element)
Bioavailability: Good bioavailability; improved by acidic pH conditions
Re-evaluation timeline: Call for data issued; assessment in progress

What Exactly Is E585?

E585 is ferrous lactate, the iron(II) salt of lactic acid — a multi-functional additive serving iron fortification, acidity regulation, and color retention purposes.

Chemical composition: Iron(II) salt of lactic acid; Fe(C₃H₅O₃)₂ (anhydrous) or Fe(C₃H₅O₃)₂- xH₂O (with varying hydration)

Appearance: Greenish-white powder or crystalline mass; characteristic odor; water-soluble

Physical properties:

– Molecular weight: 234 (anhydrous); 270-272 (with hydration)
– CAS number: 5905-52-2
– EC number: 227-608-0
– Highly soluble in water; practically insoluble in ethanol
– pH-dependent oxidation: remains stable at pH <4.5; oxidizes to ferric (brown) at higher pH

Key functional properties:

– Iron source: Provides bioavailable iron for nutritional supplementation and anemia treatment
– Acidity regulator: Adjusts pH in food systems
– Color retention: Oxidizes on contact with air to ferric form; maintains/darkens color in olives
– pH-dependent: Functions best in acidic foods (pH <4.5) where oxidation is minimized
– Sequestrant: Iron protects food from spoilage by sequestering pro-oxidant metals
– Multi-functional: Serves multiple purposes in single compound

🔬 Understanding E585’s Multi-Functionality: E585 is unusual because it serves three distinct purposes simultaneously. As iron lactate, it provides iron for nutritional benefit. As a lactate salt, it regulates acidity in food systems. As a ferrous (iron II) compound, it oxidizes on contact with air to ferric form (iron III), which has a distinctive color — this is why E585 is specifically used in olive preservation to maintain the dark black color consumers expect. This triple functionality makes E585 economically valuable in food production: one compound solves three problems simultaneously.

Uses of E585: Multi-Functional Applications

E585 serves multiple distinct purposes in food production and nutrition.

Function	Application	Food Categories	Regulatory Status
Iron fortification	Nutritional supplementation; anemia prevention	Beverages, milk products, infant formula, dietary supplements	APPROVED
Acidity regulator	pH adjustment in food systems	Acidified vegetables, preserves, beverages	APPROVED
Color retention agent	Black color maintenance through oxidation	Olives (canned/bottled), acidified vegetables	APPROVED (specific category)
Sequestrant	Prevents oxidative spoilage	Beverages, acidified products	APPROVED

Primary EU-approved use: Black olives and acidified vegetables; acidity regulation; iron fortification in beverages and infant formula

Why acidic foods (pH <4.5)? E585 oxidizes readily at neutral/high pH, causing browning discoloration. In acidic foods, the ferrous form remains stable, maintaining the nutritional iron and preventing unwanted color changes.

Comparison: E579 vs E581 vs E585 (Iron Additives)

Three different iron fortification additives with distinct characteristics and regulatory pathways.

Characteristic	E579 (Ferrous Gluconate)	E581 (Sodium Iron EDTA)	E585 (Ferrous Lactate)
Iron form	Ferrous + gluconic acid	Ferric + EDTA chelate	Ferrous + lactic acid
Bioavailability	Good; bioavailable	SUPERIOR (2-3x higher)	Good; pH-dependent
Regulatory framework	Standard food additive	PARNUTS/supervised programs	Standard food additive
Regulatory pathway	Regulation 1333/2008	PARNUTS + supplements	Regulation 1333/2008
Multi-functionality	Nutrient only	Nutrient only	Nutrient + acidity regulator + color retention
Primary uses	Black olives, fortification	Supervised fortification programs only	Olives, acidified vegetables, beverages, infant formula
pH-dependent stability	Stable across pH range	Stable across pH range	STABLE at pH <4.5; oxidizes at higher pH
Re-evaluation status	Part of E574-E579 group assessment	PARNUTS assessment	Undergoing routine re-evaluation

Key distinction: E585 is the ONLY iron additive that serves multiple functions beyond nutrition. Its lactic acid component makes it both a nutritional supplement AND an acidity regulator, while its iron oxidation properties make it a color retention agent. This multi-functionality is why E585 is particularly valued in olive processing.

EFSA Re-evaluation Status: Routine Mandatory Assessment

E585 is undergoing routine re-evaluation under Commission Regulation (EU) No 257/2010 — not driven by safety concerns, but mandatory for all additives approved before January 20, 2009.

Re-evaluation program details:

– Type: Mandatory re-evaluation for additives pre-dating January 20, 2009
– Scope: Individual assessment using current EFSA standards
– Call for data: EFSA issued call for scientific data on E585
– Status: Assessment in progress; no safety concerns identified
– Purpose: Ensure historically approved additives meet current safety standards

Historical approval: E585 was approved before January 20, 2009, therefore triggers mandatory re-evaluation under Commission Regulation (EU) No 257/2010.

Why re-evaluation? Scientific standards evolve; new assessment methods emerge; better exposure data becomes available. Mandatory re-evaluation ensures older approvals are reviewed with current knowledge.

⚠️ UNDER ROUTINE RE-EVALUATION: E585 is undergoing mandatory EFSA re-evaluation under the systematic program for additives approved before January 20, 2009. This is NOT driven by safety concerns; it is routine reassessment with current scientific standards. Assessment is ongoing. No safety issues have been identified that would prompt urgent action. Re-evaluation will confirm continued safety at authorized use levels or may establish modified conditions if new evidence emerges.

Safety Assessment and Tolerances

E585 safety is established with specific tolerances for iron.

Regulatory approvals:

– FDA: Approved for food use and infant formula fortification
– EFSA: Approved; undergoing routine re-evaluation
– JECFA: Approved; PMTDI 0.8 mg/kg body weight (iron element)
– Europe: Authorized in EU; designated E585

Iron Tolerable Intake (JECFA):

– PMTDI (Provisional Maximum Tolerable Daily Intake): 0.8 mg/kg body weight
– Basis: Element-based approach (applies to all iron sources)
– Application: Respects total dietary iron from all sources

Safety considerations:

– Iron toxicity in humans occurs only with overdose (>60 mg/kg in children)
– Normal food use and supplementation far below toxicity thresholds
– Gastrointestinal side effects (dark stools, constipation) manageable at food levels
– Wide therapeutic window (iron is essential at low levels; toxic at high levels)
– Infantformula fortification carefully dosed; FDA and EFSA approved

The Bottom Line

E585 is ferrous lactate, a multi-functional iron fortification additive approved for standard food use — serving iron nutrition, acidity regulation, and color retention purposes, currently undergoing routine EFSA re-evaluation.

Key facts about E585:

– Multi-functional: Iron fortification + acidity regulator + color retention (unique among iron additives)
– Standard food additive: Approved under Regulation 1333/2008 (unlike E581’s PARNUTS pathway)
– pH-dependent: Optimal in acidic foods (pH <4.5); oxidizes to ferric (brown) at higher pH
– Primary uses: Black olives, acidified vegetables, beverages, infant formula, dietary supplements
– Bioavailability: Good iron absorption; improved in acidic environments
– Safety established: JECFA PMTDI 0.8 mg/kg iron; no acute toxicity at food use levels
– Re-evaluation status: Routine mandatory assessment underway; assessment ongoing
– Safety outlook: No concerns identified; approval likely confirmed or modified based on evidence

✅ BOTTOM LINE: E585 (Ferrous Lactate) is a uniquely multi-functional iron fortification additive serving simultaneously as iron nutrient, acidity regulator, and color retention agent. Approved as a standard food additive under EU Regulation 1333/2008, E585 is particularly valuable in olive processing and acidified vegetable products. E585 is currently undergoing routine EFSA re-evaluation as part of the mandatory program for additives approved before January 20, 2009. No safety concerns have prompted this re-evaluation; it is standard reassessment with current scientific standards. Approval is expected to continue or conditions may be refined based on new evidence from the ongoing assessment.

Final Thoughts: Multi-Functional Additives and Regulatory Efficiency

E585 demonstrates why some food additives are particularly valuable: they solve multiple problems simultaneously.

E585’s efficiency advantage: Compare E585 to using separate substances: a company could add ferrous sulfate for iron fortification, citric acid for acidity regulation, and a color preservative for olive processing. Instead, E585 accomplishes all three with one compound. This efficiency explains why E585 remains approved and valued despite simpler alternatives existing for each individual function.

Why E585 differs from E579 and E581:

– E579 (ferrous gluconate): Single function (iron nutrition); simple approval
– E581 (sodium iron EDTA): Single function (superior iron bioavailability); PARNUTS supervised programs
– E585 (ferrous lactate): Triple function (iron + acidity + color); standard food additive approval

The re-evaluation context: E585’s ongoing re-evaluation is routine — not exceptional. All additives approved before January 20, 2009 undergo this mandatory reassessment. This represents good regulatory practice: historical approvals are revisited with current evidence. The fact that E585 is undergoing re-evaluation reflects appropriate regulatory diligence, not safety concerns.

Consumer implications:

– E585 in black olives: provides color stability and nutritional iron
– E585 in acidified vegetables: prevents spoilage while adjusting pH
– E585 in infant formula: iron fortification at FDA/EFSA approved levels
– Re-evaluation ongoing: approval status may be confirmed or conditions refined
– Multi-functionality: one compound serving multiple legitimate purposes

The bigger picture: E585 exemplifies efficient food additive use: one substance serves multiple regulatory-approved purposes. This is fundamentally different from additives that serve only processing convenience. E585 provides nutritional benefit (iron), functional benefit (color, pH), and economic efficiency (three functions in one compound). The mandatory re-evaluation ensures this historical approval continues to meet current safety standards.

What is E585? – Complete guide to understanding E585 Ferrous Lactate