Phytase

Phytase (myo-inositol hexakisphosphate phosphohydrolase) catalyses the stepwise hydrolysis of phytic acid (phytate) into free inositol and inorganic phosphate. In food applications it improves mineral bioavailability by liberating zinc, iron and calcium otherwise bound by phytate in cereal and legume matrices.

Off-white to light tan free-flowing powder, or amber liquid for in-line dosing. Activity is standardised in Phytase Units (FTU or PU) defined as the amount of enzyme releasing one micromole of inorganic phosphate per minute from sodium phytate at pH 5.5 and 37 degrees Celsius.

We supply food-grade Phytase from manufacturers in China holding ISO 22000, Halal, Kosher and other certifications relevant to the product and production. Aspergillus niger, Aspergillus oryzae and engineered Trichoderma reesei strains are available.

Common market grades include 5,000 FTU/g standard powder, 10,000 FTU/g coated thermostable powder for pelleted applications, 50,000 FTU/g concentrate, and granulated thermo-protected forms designed for survival through 80 to 90 degree Celsius pelleting and conditioning steps.

Bulk and reduced-MOQ shipments. Batch-level COA covering activity, pH optimum, temperature optimum, thermostability profile, heavy metals and microbiology.

Phytate, the storage form of phosphorus in seeds, binds 60 to 80 percent of the phosphorus and a significant fraction of the divalent mineral content of whole grains and legumes, rendering it unavailable to monogastric animals and to humans. Phytase counteracts this antinutrient effect.

Industrial phytase production reached commercial scale in the 1990s, initially driven by feed-industry demand for phosphate-bioavailability improvements that reduce phosphorus excretion and the associated environmental load. Food applications followed as the plant-based protein and fortified-cereal segments grew.

The enzyme is Generally Recognized as Safe by the U.S. FDA from approved source organisms, listed in the JECFA enzyme compendium, and approved as a feed additive and food processing aid in the EU. No Acceptable Daily Intake is assigned.

Mechanistically, phytase sequentially removes phosphate groups from the inositol ring of phytic acid, progressing from inositol hexaphosphate through inositol pentaphosphate down to lower phosphorylated forms and free inositol. Different phytase families (3-phytase, 6-phytase, 5-phytase) initiate hydrolysis at different positions on the inositol ring.

Strategic positioning in industrial food processing is rapidly expanding: as plant-based protein scales globally, phytate's antinutrient effects move from a peripheral concern to a central formulation challenge, and phytase becomes a core processing aid in modern plant-protein isolate manufacture.

• Cereal-based infant food and breakfast cereal manufacture; improves mineral bioavailability for iron-fortified and zinc-fortified products
• Whole-grain bread and bakery products targeting micronutrient claims
• Plant-based protein isolates from soy, pea and rice; reduces phytate content of finished isolates
• Fermented soybean food preparation including tempeh and miso process aids
• Inositol production from rice bran phytate
• Animal feed for poultry, swine and aquaculture (the largest single application by volume)
• Functional ingredient blends positioned for mineral-bioavailability claims
• Bakery dough conditioning where phytate reduction supports calcium and iron uptake