Phytic acid, also known as cyclohexanol hexaphosphate, exists in plant seeds mostly in the form of calcium phytate in nature. Phytic acid is extracted from rice bran and husk. Because of its unique chemical properties and physiological functions, phytic acid has been widely used in food, medicine, metal processing, polymer industry, daily chemical industry and so on. Its molecule contains six phosphate groups (12 free hydrogen), and it is easy to combine with polyvalent ions to undergo a complex reaction, which is the reaction to form a complex. Value acid has a very strong complexation, can form insoluble water complex, so it will have a wide range of functions and uses.
Phytic acid, as a very important natural substance, is widely found in beans, cereals, dried fruits, vegetables and fruits and other plants, especially the highest content in seeds, which are used to store phosphorus (at least 80% of phosphorus in grains is in the form of phytic acid), has good stability and is not perishable. If it is combined with a mineral such as magnesium, calcium, iron, zinc and other cations, it forms phytates and is fixed, so phytates are a key factor in phosphorus nutrition and mineral nutrition.
The principle of acids in skin care is somewhat similar to kojic acid, which can inhibit tyrosinase activity in the body, thereby controlling skin pigmentation. However, because value acid is extracted from plants and can be eaten itself, it has a low sensitization rate and high safety when playing the role of antioxidant and whitening, and is considered to be an ideal substitute for kojic acid. Phytic acid has been used clinically as a skin whitening agent since early 1995. During melanin formation, it works by blocking the entry of iron and copper, an antioxidant that is important for the skin and can help protect it from sun damage while brightening dull skin tones. The value of acid is used in a variety of packaged foods because of its characteristics in this aspect, seeds are not easily perishable because of the antioxidant effect of phytate, the food industry commonly used phytic acid as a preservative, to prevent food deterioration is the same mechanism. The antioxidant and anti-free radical effect of phytic acid is because of the chelating property of phytic acid, because most oxidation processes in nature require metal ions as a catalyst, this process will produce highly active free radicals, after complexing iron ions, it can reduce the generation of free radicals, but also slow down the oxidation reaction, and is only relatively stable. These effects have been paid attention to in the field of cosmetics, so acid-value ingredients have been paid more and more attention in recent years. In addition, the value of the acid also has a mild exfoliating effect, compared to other acids such as hydroxy acid, the same PH conditions it will be much milder. The acid binds to the calcium in the pores and softens it, helping to make the pores temporarily smaller. Studies have also shown that phytic acid can reduce inflammation, so it's great for people with sensitive skin or rosacea.
Light yellow to light brown pulpy liquid. Soluble in water, ethanol and acetone, almost insoluble in ether, benzene and chloroform. Strong complexation is the most basic and important property of phytic acid, and its unique structure (the ring molecule contains six phosphate groups and 12 free hydrogen) determines the super chelating property. The anti-oxidation and anti-free radical effect is because of a specific function of phytic acid chelating properties: most oxidation processes require metal ions (mainly iron ions) as catalysts, and this microscopic process produces highly active free radicals with strong oxidation properties.
Food industry for fruits and vegetables and aquatic products fresh-keeping, color protection, but also used as metal rust, anti-corrosion agent
Antioxidant and chelate, can be used for fruit and vegetable products, fruit and vegetable juice drinks, edible oil and meat products antioxidant, the maximum use of 0.2g/kg, can also be used for shrimp preservation, according to the production needs of appropriate use, residual amount of 20mg/kg
Chelating agent; Antioxidants; Preservative; Color protectant; Water softener; Metal anti-corrosion, anti-rust agent; Fermentation enhancer. It can be used to improve the color of canned aquatic products, fruits, agricultural products, beverages (cool drinks, milk drinks), and the amount is 0.02% to 0.2% of the raw material. When making fermented products, adding 0.{{10}}1% to 0.05% of the raw material can shorten the fermentation time and improve the color and flavor. The final content in the finished product should be Less than or equal to 0.001% ~ 0.02%. It is also used to prevent boiled shellfish from turning black, fruit juice from fading, crab meat from turning green, and canned aquatic products from producing magnesium ammonium phosphate glassy crystals.
