JPS63165390A - Production of powdery phytic acid - Google Patents
Production of powdery phytic acidInfo
- Publication number
- JPS63165390A JPS63165390A JP62294685A JP29468587A JPS63165390A JP S63165390 A JPS63165390 A JP S63165390A JP 62294685 A JP62294685 A JP 62294685A JP 29468587 A JP29468587 A JP 29468587A JP S63165390 A JPS63165390 A JP S63165390A
- Authority
- JP
- Japan
- Prior art keywords
- phytic acid
- powder
- acid
- starch
- phytic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 title claims abstract description 51
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 title claims abstract description 49
- 229940068041 phytic acid Drugs 0.000 title claims abstract description 49
- 239000000467 phytic acid Substances 0.000 title claims abstract description 49
- 235000002949 phytic acid Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 13
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 238000006116 polymerization reaction Methods 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000002378 acidificating effect Effects 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000003463 adsorbent Substances 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004061 bleaching Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- DLYUQMMRRRQYAE-UHFFFAOYSA-N tetraphosphorus decaoxide Chemical compound O1P(O2)(=O)OP3(=O)OP1(=O)OP2(=O)O3 DLYUQMMRRRQYAE-UHFFFAOYSA-N 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- -1 Myo-inositol hexaphosphate ester Chemical class 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000000954 titration curve Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、粉末フィチン酸の製造法に係り、詳しくは、
フィチン酸の製品安定性を計り使用上に於ける計量の便
宜性、粉体温合の可能性を与えることが出来る製造法に
関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing powdered phytic acid, and in detail,
The present invention relates to a manufacturing method that can measure the product stability of phytic acid, provide convenience in measurement during use, and provide the possibility of controlling powder temperature.
上記フィチン酸は、所謂Ｍｙｏ−イノシトールのへキサ
リン酸エステルで、フィチン酸の滴定曲線（１／１０ｍ
ｏｌフィチン酸水溶液、２０℃）によれば強酸基６箇、
中間程度の酸基２箇、弱酸基４箇を持つものとされてい
る。The above-mentioned phytic acid is a so-called Myo-inositol hexaphosphate ester, and the titration curve of phytic acid (1/10 m
ol phytic acid aqueous solution, 20°C), 6 strong acid groups,
It is said to have two intermediate acid groups and four weak acid groups.
そして、フィチン酸の形状は、純度４８〜５２％に於て
は、褐色のシラツブ状の液体で、保管上以下に示す点に
留意する必要がある。Phytic acid is in the form of a brown, syrup-like liquid when it has a purity of 48 to 52%, and it is necessary to keep in mind the following points for storage.
即ち、 ■フィチン酸は、常温下に於て長時間放置出来ない。That is, ■Phytic acid cannot be left at room temperature for a long time.
■放置中に色相が淡黄色から褐色に変化する。■The color changes from pale yellow to brown while left standing.
■加熱により着色する。■Color by heating.
０１０℃以下の冷蔵庫又は冷暗所に保存する必要がある
。It must be stored in a refrigerator or a cool dark place below 0.10°C.
このように、フィチン酸は、保管上で種々の困難を伴う
ため、粉末化することが検討されている。As described above, since phytic acid is associated with various difficulties in storage, pulverization is being considered.
〔発明が解決しようとする問題点］
然し、一般常法による粉末化の工程で絶対必要となる加
熱によって、以下の如き不具合が惹起され、未だ実用化
に至っていないのが、実情である。[Problems to be Solved by the Invention] However, the heating that is absolutely necessary in the process of pulverization using a general conventional method causes the following problems, and the actual situation is that it has not yet been put into practical use.
■フィチン酸の重合が生じる。■Polymerization of phytic acid occurs.
■加熱により着色が促進される。■Heating accelerates coloring.
■粘性が上昇する。■Viscosity increases.
〔発明の目的］
本発明は斯かる従来の問題点を解決するために／）され
たもので、その目的は、フィチン酸の重合を生じること
なく、着色を促進させず、粘性を上させることなく、フ
ィチン酸を粉末化することが出来ろ装造法を提供するこ
とにある。[Object of the Invention] The present invention was made in order to solve the problems of the prior art, and its purpose is to prevent the polymerization of phytic acid, promote coloring, and increase viscosity. The object of the present invention is to provide a method for preparing phytic acid by powdering it.
本発明に係る粉末フィチン酸の製造法は、澱粉の酵素糖
化により分解率３０％以上とした＃Ｍ類を６０％以下と
、フィチン酸４０％以上とを、真空乾燥するものである
。The method for producing powdered phytic acid according to the present invention is to vacuum-dry 60% or less of #M, which has a decomposition rate of 30% or more by enzymatic saccharification of starch, and 40% or more of phytic acid.
フィチン酸は、下記の通り強酸であり、吸着粉末によっ
ては実施条件によってはエステル型リン酸澱粉型（ｍｏ
ｎｏｓｔａｒｃｈ ｐｈａｓｐｈａｔｅ）か、架橋型リ
ン酸澱粉型（ｄｉｓｔａｒｃｈ ｐｈａｓｐｈａｔｅ）
が部分的に生ずる虞がある。これを避けるために、吸着
剤としての粉体の選択は一定の条件の枠内のものに限定
されるものと考えられる。Phytic acid is a strong acid as described below.
nostarch phasphate) or cross-linked phosphate starch type (distarch phasphate)
There is a possibility that this may occur partially. In order to avoid this, it is considered that the selection of powder as an adsorbent is limited to those within the framework of certain conditions.
次に、酸としてのフィチン酸の水溶液のｐＨと熱安定性
について、又同時にリン酸澱粉合成の条件について検討
する。Next, we will examine the pH and thermal stability of an aqueous solution of phytic acid as an acid, and at the same time, the conditions for phosphoric acid starch synthesis.
フィチン酸水溶液、濃度とｐＨの関係シよ、第１表に示
す通りである。The relationship between the concentration and pH of the phytic acid aqueous solution is shown in Table 1.
第１表
尚、表中、下段に於ける濃度は、上欄がｍｏｌ／β、下
欄がｇ／ｌを表す。In Table 1, the concentration in the lower row of the table is mol/β in the upper column and g/l in the lower column.
フィチン酸は加熱によって分解する。但し、高濃度か又
は１２０℃以下の場合は、大体安定とされている。例え
ば、濃度４４％、温度１００〜１１０℃１時間１〜１０
ｈｒｓの場合の加水分解は、１時間で２．７％、２時間
で５．０％、４時間で１１．０％、１０時間で２５．２
％であった。Phytic acid decomposes upon heating. However, it is said to be generally stable at high concentrations or at temperatures below 120°C. For example, concentration 44%, temperature 100-110℃ 1 hour 1-10
In the case of hrs, hydrolysis was 2.7% in 1 hour, 5.0% in 2 hours, 11.0% in 4 hours, and 25.2% in 10 hours.
%Met.
無水リン酸を純水に溶解して、短時間に放置した各種水
和度のリン酸混合液が澱粉に対して優れた架橋効果のあ
ることは周知の事実である。この方法で調整した誘導体
は、リン酸量とフォトペーストグラフの９５℃の吸光度
或いは潤滑度の間に直線関係であり、結合リン酸の殆ど
総てが架橋結合を示すものとされている。It is a well-known fact that a mixture of phosphoric acid with various degrees of hydration, obtained by dissolving phosphoric anhydride in pure water and allowing it to stand for a short period of time, has an excellent crosslinking effect on starch. In the derivative prepared by this method, there is a linear relationship between the amount of phosphoric acid and the absorbance at 95°C or lubricity in the photo paste graph, and almost all of the bound phosphoric acid is said to exhibit crosslinking.
但し、架橋型リン酸澱粉を合成する場合に反応液のｐＨ
とその量が重要なポイントであるとされている。However, when synthesizing cross-linked phosphate starch, the pH of the reaction solution
It is said that the important point is the amount.
例えば、ｐＨ２で合成したものと、ｐＨ１０で合成した
ものが、共に結合リンの含有量が同等のリン酸澱粉でも
、酸性下で行なったものは、同−合リン量でもアルカリ
性下で行ったものと違って澱粉潤滑抑制の効果は現れな
い。For example, even if the phosphate starch synthesized at pH 2 and the one synthesized at pH 10 have the same bound phosphorus content, the one synthesized under acidic conditions will be the same as the one synthesized under alkaline conditions with the same amount of combined phosphorus. Unlike this, starch does not have the effect of suppressing lubrication.
即ち、酸性条件で行なうと、リン酸がモノエステル型と
結合し、架橋型に結合しないものと考えられる。That is, it is considered that when carried out under acidic conditions, phosphoric acid binds to the monoester type and not to the crosslinked type.
吸着粉体が澱粉である場合は、澱粉が酸分解を受けるこ
とは自明の理である。When the adsorbed powder is starch, it is obvious that the starch undergoes acid decomposition.
吸着粉体がフィチン酸による酸分解を受けず、あくまで
吸着剤としての機能を果たすものは何か、又同時に粘性
、吸着性、保水性、乳化性のあるものは何か、と言えば
、分解率（ＤＥ）の最も高いもの、即ち、酵素糖化の粉
体を使用することが最適と考えられる。What is the type of adsorbent powder that is not subject to acid decomposition by phytic acid and functions only as an adsorbent, and also has viscosity, adsorption, water retention, and emulsifying properties? It is considered optimal to use the one with the highest DE, ie, the enzymatic saccharification powder.
又、たとえ結合リンが有ったとしても、フィチン酸自体
がヘキサリン酸エステルであり、合成の条件も純度５０
％フィチン酸そのものを使用するわけで、前述の通りｐ
Ｈ的に強酸側で実施され、又同時に、完全に酵素によ
って糖化された粉体を使用することから架橋化されたも
のにはならないとの推論ができる。Furthermore, even if there is bound phosphorus, phytic acid itself is a hexaphosphate ester, and the synthesis conditions are 50% pure.
% Phytic acid itself is used, and as mentioned above, p
It can be inferred that the powder will not be cross-linked because it is carried out in a strongly acidic environment and at the same time, a powder that has been completely saccharified by enzymes is used.
そこで、粉末フィチン酸とは、糖類の分子間にフィチン
酸が結合したもの、いうなれば包接錯体である。Therefore, powdered phytic acid is a substance in which phytic acid is bound between molecules of sugars, so to speak, an inclusion complex.
この意味に於て、本発明に係る粉末フィチン酸は、フィ
チン酸の粉末それ自体であるといえよう。In this sense, the powdered phytic acid according to the present invention can be said to be phytic acid powder itself.
フィチン酸は、加熱により着色が加促され、加熱により
分解されるという欠点があり、これを避けるために絶対
的に必要なのが真空乾燥である。Phytic acid has the disadvantage that coloring is accelerated by heating and decomposed by heating, and vacuum drying is absolutely necessary to avoid this.
本発明者は、このフィチン酸を粉末化するに際し、種々
実験の結果、澱粉の酵素糖化により分解率３０％以上と
した糖類を６０％以下と、フィチン酸４０％以上とした
場合に、効率良く粉末化できることを見出した。As a result of various experiments, the present inventor found that when powdering this phytic acid, the decomposition rate was 30% or more through enzymatic saccharification of starch, and when the sugar content was 60% or less and the phytic acid was 40% or more, it was effective. It was discovered that it can be made into powder.
フィチン酸濃度とＤＥ別垢類との配合比を、第２表に示
す。第２表中、フィチン酸は４８〜ｂ上記配合物（ペー
スト状）を下記条件にて真空乾燥をした。Table 2 shows the concentration of phytic acid and the blending ratio of DE filtrate. In Table 2, phytic acid was 48-b The above formulation (paste) was vacuum dried under the following conditions.
使用真空乾燥機は、上部は輻射加熱方式、下部は加熱板
による接触加熱方式を採用したものである。The vacuum dryer used uses a radiation heating method in the upper part and a contact heating method using a heating plate in the lower part.
■乾燥条件；
真空度ｌｍｍＨｇ、品温３０゛Ｃ１乾燥時間１時間、■
判定基準：
・ＰＨ：
０．１％の水溶液のｐＨ
１，０％の水溶液のｐ Ｈ
本発明の目的とする実用性のある粉末フィチン酸は、０
．１％にてｐＨ４，１，０％にてｐＨ２であることを目
標とする。■Drying conditions: Vacuum degree lmmHg, product temperature 30゛C1 drying time 1 hour, ■
Judgment criteria: ・PH: pH of 0.1% aqueous solution pH of 1.0% aqueous solution Practical powdered phytic acid, which is the object of the present invention, has a pH of 0.
．． The aim is to have a pH of 4 at 1% and a pH of 2 at 1 and 0%.
粉体状況：
ａ、固結しないこと
す、淡黄色又は灰白色であること
Ｃ０冷水完全溶解すること
ｄ、粘着力の少ないこと
ｅ、乳化力があること
ｆ、吸着力があること
・フィチン酸の有効成分について：
粉末フィチン酸として有効成分が３０％以上であること
。Powder condition: a. It should not clump, it should be pale yellow or grayish-white. C0 It should be completely soluble in cold water. d. It should have little adhesive power. e. It should have emulsifying power. Regarding active ingredients: Contains 30% or more of active ingredients as powdered phytic acid.
判定結果は、第３表に示す通りである。The determination results are shown in Table 3.
・粉末状態、ＤＥとの関係：
１、色相３５＞３０＞２０＞１５＞１０２、粘着力 ３
５＜３０＜２０＜１５＜１０３、吸性性 ３５＞３０＞
２０＞１５＞１０４、保水性 ３５＜３０＜２０＜１５
＜１０５、乳化力 ３５＞３０＞２０＞１５＞１０・ｐ
Ｈ測定：
ＤＥ３５ ５０％、フィチン酸５０％のグループが所期
の目標に達した。・Relationship with powder state and DE: 1, hue 35>30>20>15>102, adhesive strength 3
5<30<20<15<103, absorbency 35>30>
20>15>104, water retention 35<30<20<15
<105, emulsifying power 35>30>20>15>10・p
H measurement: The DE35 50%, phytic acid 50% group reached the desired target.
粉末フィチン酸１ｇｒ、冷水１００ｇｒの場合に、ｐＨ
２であった。In the case of 1g of powdered phytic acid and 100g of cold water, the pH
It was 2.
粉末フィチン酸１００ｍｍｇ、冷水１００ｇｒの場合に
、ｐ Ｈ４であった。In the case of 100 mmg of powdered phytic acid and 100 gr of cold water, the pH was 4.
本発明によれば、粉末フィチン酸を得るためには、下記
の５項目の要件を具備することが必要である。According to the present invention, in order to obtain powdered phytic acid, it is necessary to meet the following five requirements.
■当該製品がリン酸の架橋化型にならないこと■当該製
品が冷水に完全に溶解すること■当該製品が保存中に固
結しないこと
■当該製品が淡褐色でないこと
■当該製品が強酸性であること
上記５項目を完全に具備するものとしては、本実施例に
於ては、フィチン酸（純度５０％）５０％と、糖類（Ｄ
Ｅ３２）５０％との配合品を真空度１０ｍｍＨｇ以下、
品温８０℃以下、乾燥時間２ｈｒｓ以内で処理したもの
が良好であった。■ The product does not become a cross-linked form of phosphoric acid. ■ The product is completely soluble in cold water. ■ The product does not solidify during storage. ■ The product is not light brown. ■ The product is not strongly acidic. In this example, 50% of phytic acid (50% purity) and saccharide (D
E32) 50% compounded product at a vacuum level of 10 mmHg or less,
Good results were obtained when the product temperature was 80° C. or lower and the drying time was 2 hrs or less.
粉末フィチン酸の用途は、大局的には液状フィチン酸と
同じであるが、粉末のために使用上の便宜性、保存中の
安全性が高められた。The uses of powdered phytic acid are generally the same as those of liquid phytic acid, but because it is a powder, it is more convenient to use and safer during storage.
食品用途として、−例を揚げれば、下記の通りである。Examples of food applications are as follows.
■缶詰に於ける黒変防止（貝類等の水煮の黒変）０．１
−０．５％
■漂白の戻り防止
酢れんこん、ごぼうの漂白戻り防止
０．１〜０．３％
■果汁及び飲料水の褐色防止
０．１〜０．２％
■ｐＨ調整及び緩衝作用
食品のｐ Ｈを酸性に調整し、ｐＨ３〜６で緩ｉ）１作
用が強いので、防腐剤の効果を有効に発揮させる。又、
貯蔵性を高める。■Prevention of blackening in canned food (blackening of shellfish etc. boiled in water) 0.1
-0.5% ■Prevention of bleaching backlash Prevention of bleaching backlash of vinegar lotus root and burdock 0.1-0.3% ■Prevention of browning of fruit juice and drinking water 0.1-0.2% ■pH adjustment and buffering effect of food The pH is adjusted to be acidic, and the effect of the preservative is effectively exerted since the antiseptic action is strong at pH 3 to 6. or,
Increases shelf life.
以上のように、本発明によれば、澱粉の酵素糖化により
分解率３０％以上としたｗ類を６０％以下と、フィチン
酸４０％以上とを、真空乾燥するものであるから、フィ
チン酸の粉末化処理工程時に於ける不具合を惹起せず、
フィチン酸の粉末を製造することができる。As described above, according to the present invention, 60% or less of the W type whose decomposition rate is 30% or more by enzymatic saccharification of starch and 40% or more of phytic acid are vacuum-dried. Does not cause any defects during the powdering process,
A powder of phytic acid can be produced.
Claims (2)
類を６０％以下と、フィチン酸４０％以上とを、真空乾
燥することを特徴とする粉末フィチン酸の製造法。(1) A method for producing powdered phytic acid, which comprises vacuum drying 60% or less saccharides whose decomposition rate is 30% or more through enzymatic saccharification of starch and 40% or more phytic acid.
る特許請求の範囲第１項記載の粉末フィチン酸の製造法
。(2) The method for producing powdered phytic acid according to claim 1, which comprises vacuum drying at a temperature of 30 to 80°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62294685A JPS63165390A (en) | 1987-11-21 | 1987-11-21 | Production of powdery phytic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62294685A JPS63165390A (en) | 1987-11-21 | 1987-11-21 | Production of powdery phytic acid |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55174126A Division JPS5798292A (en) | 1980-12-09 | 1980-12-09 | Powdery phytic acid and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63165390A true JPS63165390A (en) | 1988-07-08 |
| JPH0113715B2 JPH0113715B2 (en) | 1989-03-07 |
Family
ID=17810983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62294685A Granted JPS63165390A (en) | 1987-11-21 | 1987-11-21 | Production of powdery phytic acid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63165390A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63104991A (en) * | 1986-10-20 | 1988-05-10 | Asama Kasei Kk | Improving method for quality of phytic acid |
-
1987
- 1987-11-21 JP JP62294685A patent/JPS63165390A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63104991A (en) * | 1986-10-20 | 1988-05-10 | Asama Kasei Kk | Improving method for quality of phytic acid |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0113715B2 (en) | 1989-03-07 |
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