[Roonyroox (OP)]

I cant seem to find this info anywhere, basically I'm trying to neutralise the phytic acid in seed oils, like walnut oil.

As phytase is high in Rye Sourdough bread, mixing it with a seed oil might do the trick, but I cant find any info on how much i need per 100ml of see oil, in this case walnut oil.

Also can you view phytic acid under a microscope, & what would it look like?

Thanks in advance.

[Colin2B]

I seem to remember a study which found that 70% of the phytic acid was converted compared to 40% in bakers yeast bread, so I’m not sure the fermentation process will handle extra from an oil. It’s unusual to add oil to sourdough.

You might try a separate fermentation process that uses eg lactic acid. You are probably aware that in sourdough the lactic acid bacteria produce an enzyme called phytase which effectively ‘pre-digests’ the phytic acid during the extended fermentation.

Not sure why you want to get rid of the phytic acid as it is a valuable nutrient. It’s role in binding iron and zinc is rather overegged as it’s unlikely to be a problem for someone on a balanced diet.

[Bored chemist]

I'm trying to neutralise the phytic acid in seed oils, like walnut oil.

Phytic acid is a very polar molecule. It won't dissolve in oil.
"As phytase is high in Rye Sourdough bread"
I wouldn't expect phytase to survive cooking

Also can you view phytic acid under a microscope, & what would it look like?

A white crystalline solid.

[Colin2B]

"As phytase is high in Rye Sourdough bread"
I wouldn't expect phytase to survive cooking

Yes, normal cooking temperatures will denature both phytase and phytic acid.

I still don’t understand why the OP is against phytic acid it is a very valuable antioxidant and a number of studies have linked its presence in walnuts to their healthy reputation. One study showed that subjects consuming a Mediterranean-style diet that included 1000-2000 mg of phytic acid per day did not suffer from reduced mineral bioavailability. I’ll try to dig them out.