TBHQ(Tertiary Butylhydroquinone)CAS 1948-33-0

TBHQ(Tertiary Butylhydroquinone)CAS 1948-33-0

Tert-Butyl hydroquinone( TBHQ ) is a kind of oil-soluble antioxidants that can prevent or delay in food oil oxidation deterioration. As a food additive, TBHQ has been used in more than 20 countries such as America, in our country in 1992 approved for use in oil and greasy food, dried fish products

Introduction

Tert-Butyl hydroquinone( TBHQ ) is a kind of oil-soluble antioxidants that can prevent or delay in food oil oxidation deterioration. As a food additive, TBHQ has been used in more than 20 countries such as America, in our country in 1992 approved for use in oil and greasy food, dried fish products, biscuits, instant noodles, containing fat canned food, preserved meat products, etc. TBHQ in food maximum allowable dose of 200 mg/kg. American regulates that TBHQ is used alone or combined with BHA and butylated hydroxytoluene distribution when using grease content below 0.02%. Its antioxidant effects of oils and fats, along with the increase of the concentration, the BHA, butylated hydroxytoluene and PG are all well.

Functions and Applications

1. Terbutyl hydroquinone antioxidant effect. No peculiar smell and offensive odor are added to any fat or oily food. Oil-soluble good.    

2.TBHQ is characterized by low toxicity and low dosage. It belongs to the category A (1) which is safe. Its antioxidant capacity is greater than that of PG, 2,6-di-tert-butyl-p-cresol Tert-butyl-hydroxy-anisole (BHA); added to food no different ignorant. Its most prominent feature is that it does not stain in the presence of iron ions, and also has the anti-mildew and antibacterial effects that other antioxidants do not have.    

3. Adding TBHQ to the fried instant noodles palm oil can significantly reduce the peroxide value and carbonyl value during deep-fried instant noodles and prolong the shelf life of fried instant noodles.    

4. In addition, TBHQ also has good antibacterial, mold and yeast effects.



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