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Application Of Three Antioxidants TBHQ, BHT And BHA In Food
Apr 28, 2018

At present, the main synthetic antioxidants in China are as follows: tert butyl hydroquinone (TBHQ), butyl hydroxy toluene (BHT), butyl hydroxy anisole (BHA) and so on.

 

BHT 


1) 2,6- tert butyl -4- methylphenol (BHT)


Odorless, tasteless, non-toxic white crystal. The melting point is 71 degrees C, boiling point 265 C, insoluble in water and dilute alkali, soluble in benzene, toluene, ethanol, gasoline and food oil. The solubility is 25% ethanol, 30% soybean oil, 20% cottonseed oil and 40% lard oil. BHT is an antioxidant, which has a wide range of industrial applications. It is mainly used in the field of food and oil to increase the shelf life of oils and fats.

 

2) butyl hydroxy anisole (BHA)


White or yellowish crystalline substance, melting point 48~63 C, boiling point 264~270 C (98 KPa), high concentration is slightly phenolic flavour, soluble in ethanol (25 g/100 mL, 25), propylene glycol and oil, insoluble in water. BHA is heat stable, not easily destroyed under weak alkali conditions, and does not stain with metal ions. BHA is a good antioxidant with no toxicity at effective concentration. As a food antioxidant, it can retard the oxidation of oil and food, and delay the time when food starts to decay.

 

3) tert butyl hydroquinone (TBHQ)


A white or reddish brown crystalline powder, has a very light special aroma, almost insoluble in water (about 5%), dissolved in ethanol, ethyl acetate, ether and other organic solvents. TBHQ is a national regulation that allows a small amount of dietary antioxidants to be added. Compared with BHT and BHA, TBHQ has a more safe and non-toxic performance. It can effectively inhibit the growth of Bacillus subtilis, Staphylococcus aureus, Escherichia coli, bacilli producing bacteria, Aspergillus niger, Aspergillus flavus, Aspergillus flavus, and so on. Standard relevant regulations of China.

 

Adding antioxidants to food can not only prevent food from deteriorating by oxidation, but also delay the shelf life of food for the preservation of food. It is beneficial and harmless for the health of the human body as long as it is allowed in the range of additions, especially for some highly metamorphosed foods, such as oils rich in unsaturated fatty acids. Fat, if you do not add antioxidants in the ordinary storage conditions are extremely prone to rancidity, the human body if edible fats of acid will have a great harm to health, so the ordinary consumers should treat food antioxidants correctly, do not blindly pursue "no add".