Phytate, Phytic Acid Food Grade, 1000 Grams
In Japan, 0.1-0.5% phytic acid is used in canned shellfish to prevent blackening. Used as an antioxidant. Mix one part of 50% phytic acid with three parts of sorbitol fatty acid (hydrophilic/oleophilic value 4.3) and add 0.2% to vegetable oil.
