Phytic acid (50%)

详情

Product Name: Phytic Acid CAS No.: ******3 Formula: C6H*8O*4P6 Molecular weight: **0.****6 Appearance: Brown or pale yellow viscous liquid Assay: *0%*2% or *0% *2% Inorganic phosphate: 0.*2% xxxxx Chloride:0.*2% max. Sulphate:0.*2% max. Calcium:0.*2% max. Heavy metals (as Pb):0.**3% max. As:0.***3% max.  As an antioxidant, adding a small amount of phytic acid to high levels of fat oil and food can prevent oxidation and hydrolysis. In soybean oil, for example, an added 0.*1% - 0.2% of the phytic acid increases its antioxidant capacity to up to 4 times. A small amount of phytic acid in peanut oil can not only increase their antioxidant capacity up to *0 times, but can also inhibit the carcinogenic effect of a strong generation of aflatoxin. * As a preservative, phytic acid can effectively improve food storage function and improve food quality, their color, smell, taste and nutrition to maintain a longer time constant. Such as: adding 0.1% - 0.5% phytic acid in the canned shellfish can effectively prevent black edges and high-temperature discoloration; adding 0.2% preservative phytic acid in beef can effectively extend its shelf life. * As a color protective stabilizer, a small amount of phytic acid added to bread, salad and other types of food can enhance the foods⿿ natural pigments and synthetic pigment stability. Such as: adding about 0.1% phytic acid in biscuits, cakes, bread (evenly by adding water), the finished product⿿s shelf-life may be extended. * Phytic acid and its alkali metal salts can be used in instant coffee as de-foamer and scum scavenger. Phytic acid in soy milk, soy sauce.