中文
Phytic acid solution
Chemical name: Phytic acid, Inositol hexaphosphate, Inositol hexaphosphoric acid, Fytic acid.
Molecular formula: C6H18O24P6
Molecular weight: 660.04 CAS No. 83-86-3
Structural formula:
Phytic acid is an important organic phosphorus series additive. The aqueous solution is strongly acidic, with a strong chelating ability, which can precipitate Fe ions quantitatively under low pH; at medium or high pH, it can form soluble complexes with all other divalent cations; it can significantly inhibit the oxidation of vitamin C, and when mixed with vitamin E, it has a synergistic antioxidant effect.
The antioxidant properties of phytic acid lie in its ability to undergo a very strong chelation reaction with metal ions, with a chelating force similar to EDTA, but with a wider range of applications than EDTA.
Phytic acid is used as a chelating agent, antioxidant, preservative, color preservative, water softener, fermentation promoter, metal anti-corrosion agent.
Phytic acid, Sodium phytate in food use----
GB2760－2024 Food Additives Code of Practice
English name: phytic acid (inositol hexaphosphoric acid), sodium phytate
CNS number: 04.006, ,04.025
INS:391,-
Function: Antioxidant
Permitted varieties, scope of use and maximum levels of use or residues
|
Food classification number |
Food name/Type |
Maximum use level/ (g/kg) |
Note |
|
02.01 |
Fats and oils that are basically water-free |
0.2 |
Calculated as Phytic acid |
|
02.01.01 |
Plant oil |
0.2 |
Calculated as Phytic acid |
|
02.01.01.01 |
Plant oil |
0.2 |
Calculated as Phytic acid |
|
02.01.01.02 |
Hydrogenated vegetable oil |
0.2 |
Calculated as Phytic acid |
|
02.01.02 |
Animal fats (including lard, tallow, fish oil, and other animal fats, etc.) |
0.2 |
Calculated as Phytic acid |
|
02.01.03 |
Butter without water; cream without water |
0.2 |
Calculated as Phytic acid |
|
04.01.02 |
Processed fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.01 |
Frozen fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.02 |
Dried fruits |
0.2 |
Calculated as Phytic acid |
|
04.01.02.03 |
Vinegar, oil, or pickled fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.04 |
Canned fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.05 |
Jelly |
0.2 |
Calculated as Phytic acid |
|
04.01.02.06 |
Fruit jam |
0.2 |
Calculated as Phytic acid |
|
04.01.02.07 |
Jelly, except 04.01.02.05 (such as Indian chutney) |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08 |
Sweetmeats |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08.01 |
Sweetmeats; preserved fruits |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08.012 |
-- |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08.03 |
Dried fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08.04 |
preserved fruits |
0.2 |
Calculated as Phytic acid |
|
04.01.02.08.05 |
Fruit jelly |
0.2 |
Calculated as Phytic acid |
|
04.01.02.09 |
Decorative fruits and vegetables |
0.2 |
Calculated as Phytic acid |
|
04.01.02.10 |
Fruit desserts, including fruit-flavored liquid desserts |
0.2 |
Calculated as Phytic acid |
|
04.01.02.11 |
Fermented fruit products |
0.2 |
Calculated as Phytic acid |
|
04.01.02.12 |
Cooked or fried fruit |
0.2 |
Calculated as Phytic acid |
|
04.01.02.13 |
Other processed fruits |
0.2 |
Calculated as Phytic acid |
|
04.02.02 |
Processed vegetables (excluding frozen vegetables 04.02.02.01 and fermented vegetable products 04.02.02.06) |
0.2 |
excluding frozen vegetables 04.02.02.01 and fermented vegetable products 04.02.02.06 Calculated as Phytic acid |
|
04.02.02.02 |
Dried vegetables |
0.2 |
Calculated as Phytic acid |
|
04.02.02.03 |
Pickled vegetables |
0.2 |
Calculated as Phytic acid |
|
04.02.02.04 |
Canned vegetables |
0.2 |
Calculated as Phytic acid |
|
04.02.02.05 |
Vegetable puree (sauce), except for tomato sauce |
0.2 |
Calculated as Phytic acid |
|
04.02.02.07 |
Vegetables cooked in water or fried in oil |
0.2 |
Calculated as Phytic acid |
|
04.02.02.08 |
Other processed vegetables |
0.2 |
Calculated as Phytic acid |
|
05.04 |
Decorating糖果 (such as craft shapes, or for cake decoration), toppings (non-fruit materials), and syrups |
0.2 |
Calculated as Phytic acid |
|
08.02.02 |
Cured meat products (such as salted pork, cured pork, duck breast, Chinese ham, sausage) |
0.2 |
Calculated as Phytic acid |
|
08.03.01 |
Sauce braised meat products |
0.2 |
Calculated as Phytic acid |
|
08.03.01.01 |
White-cooked meat |
0.2 |
Calculated as Phytic acid |
|
08.03.01.02 |
Sauce braised meat |
0.2 |
Calculated as Phytic acid |
|
08.03.01.03 |
Junk food; |
0.2 |
Calculated as Phytic acid |
|
08.03.02 |
Smoked, roasted, grilled meat (smoked meat, roast pork, roast duck, jerky, etc.) |
0.2 |
Calculated as Phytic acid |
|
08.03.03 |
Fried meat |
0.2 |
Calculated as Phytic acid |
|
08.03.04 |
Western-style ham (smoked, cured, steamed ham) |
0.2 |
Calculated as Phytic acid |
|
08.03.05 |
Meat-filled intestines |
0.2 |
Calculated as Phytic acid |
|
08.03.06 |
Fermented meat products |
0.2 |
Calculated as Phytic acid |
|
09.01 |
Fresh aquatic products (only shrimp) |
Use as required for production |
Shrimp only. Residue level ≤ 20 mg/kg, calculated as phytic acid. |
|
11.05 |
Simple Syrup |
0.2 |
Calculated as Phytic acid |
|
11.05.01 |
Fruit-flavored syrup |
0.2 |
Calculated as Phytic acid |
|
11.05.02 |
Other flavor syrups |
0.2 |
Calculated as Phytic acid |
|
14.02.03 |
Fruit and Vegetable Juices (Pasts) Beverages |
0.2 |
Solid beverages corresponding to the amount of phytic acid in the form of drinking water are increased in use according to the dilution multiple. |
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