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Food-quality iron oxide
Addtime: 2017/10/27 Read:4276 Font size: Large Small
Iron oxide 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. Their range of hues includes yellows, reds, browns and blacks.
The food-quality iron oxide 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.
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