|
| Moq: | 1KG |
| 標準パッケージ: | 1kg/袋 25kg/ドラム |
| 配達期間: | 3～5日 |
| 支払方法: | T/T、ペイパル |
Sodium phytate, also known as sodium inositol hexaphosphate, has the chemical formula C6H6Na12O24P6 and a molecular weight of 923.81. It is a white powder or crystal, readily soluble in water and hygroscopic; a 1% aqueous solution has a pH of approximately 11.5. Sodium phytate can chelate polyvalent metal ions (such as zinc, calcium, and iron) through its six phosphate groups. It is widely used in the food industry as an antioxidant, color-protecting agent, and preservative, for maintaining the quality of fruit and vegetable juices, meat products, and seafood.
Powerful Antioxidant and Delayed Rancidity: Sodium phytate effectively inhibits the oxidative rancidity of oils in food by chelating metal ions such as iron and copper, which catalyze the oxidation of fats and oils, thus breaking free radical chain reactions.
Color Stabilization and Color Protection:Sodium phytate effectively prevents browning in fresh meat caused by myoglobin oxidation. In canned seafood such as fish and shrimp, it prevents the formation of struvite crystals, maintaining the product's appearance and quality.
Preservative, Antibacterial, and Freshness-Preserving Effects: Sodium phytate acts as a chelating agent, inhibiting key metal ions required for microbial growth, thus exerting a broad-spectrum preservative and antibacterial effect. Treating shrimp, fish, and other seafood with its aqueous solution effectively prevents discoloration and extends frozen shelf life.
Browning Inhibition and Texture Improvement: In fresh wet noodles and other noodle products, sodium phytate effectively inhibits enzymatic browning caused by polyphenol oxidase, improving product color. Its chelating properties can also be used to stabilize food quality and improve texture.
Preservative Effects: Sodium phytate effectively inhibits enzymatic browning caused by polyphenol oxidase in noodle products, improving product color. Its chelating properties can also be used to stabilize food quality and improve texture. Chelating heavy metals and detoxification: Sodium phytate can strongly bind to toxic heavy metal ions such as lead, mercury, and cadmium to form insoluble complexes, promoting their excretion from the body and thus playing an auxiliary role in detoxification.
Meat and Seafood Processing: Used in meat products such as ham, sausages, and frozen beef to prevent fat oxidation and preserve color and freshness. Used in freezing and preservative solutions or canned goods for seafood such as shrimp, fish, and shellfish to prevent blackening and inhibit struvite formation.
Fruit and Vegetable & Beverage Preservation: Used in combination with citric acid and other preservatives for fruits, vegetables, and flowers with good results. Added to fruit juices and beverages as an antioxidant and metal chelating agent to prevent browning and stabilize quality.
Flour and Baked Goods: Used in baked goods such as noodles and bread, and flour products to inhibit enzymatic browning and stabilize natural pigments.
Oils and High-Fat Foods: Used as an antioxidant in high-fat products such as edible oils and fried foods, significantly delaying oil oxidation and extending shelf life.
| ANALYSIS | SPECIFICATION | RESULTS |
| Appearance | White hygroscopic powder | Eligible |
| Content | >90% | 91% |
| Clarity | ≥95 | Eligible |
| SO42- | ≤0.02% | <0.02% |
| Cl- | ≤0.02% | <0.02% |
| Ca | ≤0.02% | <0.02% |
| Inorganic phosphi | ≤0.02% | <0.02% |
| As | ≤0.0005% | <0.0002% |
| Pb | ≤0.0015% | <0.0015% |
| Loss on Drying | ≤10 | 7.83% |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
|
|
| Moq: | 1KG |
| 標準パッケージ: | 1kg/袋 25kg/ドラム |
| 配達期間: | 3～5日 |
| 支払方法: | T/T、ペイパル |
Sodium phytate, also known as sodium inositol hexaphosphate, has the chemical formula C6H6Na12O24P6 and a molecular weight of 923.81. It is a white powder or crystal, readily soluble in water and hygroscopic; a 1% aqueous solution has a pH of approximately 11.5. Sodium phytate can chelate polyvalent metal ions (such as zinc, calcium, and iron) through its six phosphate groups. It is widely used in the food industry as an antioxidant, color-protecting agent, and preservative, for maintaining the quality of fruit and vegetable juices, meat products, and seafood.
Powerful Antioxidant and Delayed Rancidity: Sodium phytate effectively inhibits the oxidative rancidity of oils in food by chelating metal ions such as iron and copper, which catalyze the oxidation of fats and oils, thus breaking free radical chain reactions.
Color Stabilization and Color Protection:Sodium phytate effectively prevents browning in fresh meat caused by myoglobin oxidation. In canned seafood such as fish and shrimp, it prevents the formation of struvite crystals, maintaining the product's appearance and quality.
Preservative, Antibacterial, and Freshness-Preserving Effects: Sodium phytate acts as a chelating agent, inhibiting key metal ions required for microbial growth, thus exerting a broad-spectrum preservative and antibacterial effect. Treating shrimp, fish, and other seafood with its aqueous solution effectively prevents discoloration and extends frozen shelf life.
Browning Inhibition and Texture Improvement: In fresh wet noodles and other noodle products, sodium phytate effectively inhibits enzymatic browning caused by polyphenol oxidase, improving product color. Its chelating properties can also be used to stabilize food quality and improve texture.
Preservative Effects: Sodium phytate effectively inhibits enzymatic browning caused by polyphenol oxidase in noodle products, improving product color. Its chelating properties can also be used to stabilize food quality and improve texture. Chelating heavy metals and detoxification: Sodium phytate can strongly bind to toxic heavy metal ions such as lead, mercury, and cadmium to form insoluble complexes, promoting their excretion from the body and thus playing an auxiliary role in detoxification.
Meat and Seafood Processing: Used in meat products such as ham, sausages, and frozen beef to prevent fat oxidation and preserve color and freshness. Used in freezing and preservative solutions or canned goods for seafood such as shrimp, fish, and shellfish to prevent blackening and inhibit struvite formation.
Fruit and Vegetable & Beverage Preservation: Used in combination with citric acid and other preservatives for fruits, vegetables, and flowers with good results. Added to fruit juices and beverages as an antioxidant and metal chelating agent to prevent browning and stabilize quality.
Flour and Baked Goods: Used in baked goods such as noodles and bread, and flour products to inhibit enzymatic browning and stabilize natural pigments.
Oils and High-Fat Foods: Used as an antioxidant in high-fat products such as edible oils and fried foods, significantly delaying oil oxidation and extending shelf life.
| ANALYSIS | SPECIFICATION | RESULTS |
| Appearance | White hygroscopic powder | Eligible |
| Content | >90% | 91% |
| Clarity | ≥95 | Eligible |
| SO42- | ≤0.02% | <0.02% |
| Cl- | ≤0.02% | <0.02% |
| Ca | ≤0.02% | <0.02% |
| Inorganic phosphi | ≤0.02% | <0.02% |
| As | ≤0.0005% | <0.0002% |
| Pb | ≤0.0015% | <0.0015% |
| Loss on Drying | ≤10 | 7.83% |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
