Phytic acid
CAS No.:83-86-3
Physical and chemical properties
Phytic acid is a light yellow or yellowish-brown viscous liquid, which is easily soluble in water, 95% ethanol, glycerol, and acetone, difficult to dissolve in absolute ethanol and methanol, and insoluble in benzene, chloroform, and ether. The aqueous solution is strongly acidic, and the pH value of 0.7% aqueous solution is 1.7. It is easy to decompose by heating. If it is heated below 120 ℃ for a short time, or the concentration is high, it is more stable. Phytic acid can chelate metal ions and quantitatively precipitate Fe at low pH; At medium or high pH, it can form soluble complexes with all other multivalent cations, which can significantly inhibit the oxidation of vitamin C; Mixed with vitamin E, it has a synergistic antioxidant effect.
Toxicological basis
LD50: mouse acute oral 4300mg / kg (BW) [(2950 ~ 6260) mg / kg (BW) (female)]; Acute oral 3160mg / kg (BW) in mice [(2050 ~ 4880) mg / kg (BW) (male)].
Application
Antioxidant
As a food antioxidant, phytic acid can be used in basically water-free fat and oil, processed fruits, processed vegetables, cured meat products (such as bacon, cured meat, salted duck, Chinese ham, sausage, etc.), pickled meat products, smoked, roasted, roasted meat, fried meat, western ham (smoked, smoked, steamed ham), meat enema, fruit and vegetable juice (meat) beverage, seasoning syrup, fermented meat products In decorative candy (such as craft modeling, or used for cake decoration), top decoration (non-fruit materials) and sweet juice, the maximum dosage is 0.2g/kg; It is used in fresh aquatic products (only for shrimp) and can be used appropriately according to production needs (residue ≤ 0.02g/kg).
As an antioxidant, chelating agent, and preservative of fruits and vegetables, this product can prevent the oxidation and deterioration of fruits and vegetables. The United States stipulates that the concentration of disinfectant for baby food bottle caps is 0.1g/l. Phytic acid forms a stable complex with free Ca and Mg ions to eliminate the interference of Ca and Mg ions and improve the antioxidant effect. Add 0.1% ~ 0.5% phytic acid in the production process to prevent the blackening of canned aquatic products; Canned shellfish, hazel, shrimp, and crab aquatic products produce certain H2S during heating and sterilization. H2S combines with magnesium and copper in shellfish and crab meat and iron and tin ions are dissolved from the packaging tank wall to produce sulfide and blackening. Phytic acid and vitamin C are added to the sauce at the same time to prevent the browning of canned mushrooms. And chelate the metal ions on the surface of fruits and vegetables to make them lose their catalytic properties. Phytic acid and phytate can remove metal ions and promote microbial fermentation in wine products.
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