Phytic acid is used as the preservative. It is allowed as a food additive in the US (GRAS), the EU, Japan, and China. It offers some antioxidant activity by binding away iron, and is especially effective in meat. It also inhibits polyphenol oxidase, the enzyme responsible for apple browning. Basic research also suggests that it may deter the growth of pathogenic bacteria and spoilage mold.
Phytic acid ,in combination with other chemicals like silicates or other, has been increasingly used to enhance the fire retardancy of various composite materials.
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