phytic acid

Full Material List

(2,3,4,5,6-pentaphosphonooxycyclohexyl) dihydrogen phosphate

Identifiers

CAS (Single)	83-86-3
FEMA	N/A
EINECS	201-506-6
Synonyms	fytic acid inositol hexakis(phosphate) inositol hexakisphosphate inositol hexaphosphate myo-Inositol hexakis(phosphate) myo-Inositol hexakisphosphate myo-inositol hexaphosphate [2,3,4,5,6- pentakis(phosphonatooxy)cyclohexyl] phosphate (2,3,4,5,6- pentaphosphonooxycyclohexyl) dihydrogen phosphate
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	7IGF0S7R8I
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	660.032832
Molecular Formula	C6 H18 O24 P6

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	1.28200 @ 25.00 °C.
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 1.00E+06 mg/L @ 25 °C (exp) water, 1e+006 mg/L @ 25 °C (est)
Occurrence	almond seed apple fruit avocado fruit banana fruit barley seed bean black bean fruit bean black bean seed bean fava bean seed bean field bean fruit bean field bean seed bean yam bean tuber beet root brazil nut broccoli asparagus broccoli leaf buckwheat plant buckwheat seed cacao bean caraway seed carrot root chickpea seed coconut seed coffee bean corn plant corn pollen corn seed fenugreek fruit fenugreek seed fig fruit flax seed garlic bulb garlic plant hazelnut seed lentil seed luffa fruit mango fruit mangosteen fruit oat bran oat hull husk oat seed okra fruit olive fruit pea black-eyed pea seed pea seed poppy opium poppy seed potato plant potato sweet potato root potato tuber rice seed sesame seed soybean seed spinach leaf sunflower seed walnut black walnut nut walnut english walnut nut wheat seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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