ferric ammonium citrate green salt

Full Material List

N/A

Identifiers

CAS (Single)	1185-57-5
FEMA	N/A
EINECS	214-686-6
Synonyms	ammonium ferric citrate ammonium iron(3+) 2-hydroxy-1,2,3-propanetricarboxylate ammonium iron(3+) citrate ammonium iron(3+) citrate green salt ammonium iron(III) citrate ammonium iron(III) citrate green salt azane; 2-hydroxypropane-1,2,3-tricarboxylate; iron(+3) cation citric acid ammonium iron(3+) salt citric acid, ammonium iron salt, green citric acid, ammonium iron(3+) salt ferri seltz ferric ammonium citrate ferriseltz iron ammonium citrate green salt iron ammonium citrate, green iron(III) ammonium citrate iron(III) ammonium citrate green salt 1,2,3- propanetricarboxylic acid, 2-hydroxy-, ammonium iron(3+) salt
JECFA Food Flavoring	N/A
JECFA Food Additive	Ferric Ammonium Citrate
DG SANTE Food Flavourings	16.089 ferric ammonium citrate
DG SANTE Food Contact Materials	N/A
FDA UNII	UVP74NG1C5
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	261.97616
Molecular Formula	C6 H8 Fe N O7

Properties

Food Chemicals Codex Listed	No
Appearance	green to purple crystalline powder (est)
Assay	94.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	309.60 Â°C. @ 760.00 mm Hg (est)
Flash Point	311.00 Â°F. TCC ( 155.20 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.000057 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-1.721 (est)
Soluble In	water alcohol
Occurrence	not found in nature

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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