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In view of the advantages of TBHQ and BHT, in recent years, BHT and TBHQ have become widely used antioxidants in fats and oil-rich foods . It should be pointed out that TBHQ and BHT have small molecular weights, are volatile and easy to sublimate, and under heating conditions, both volatilization and depletion are relatively fast, and the antioxidant performance will be generated through a series of complex redox reactions to produce the corresponding transformation products.
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It can be seen that various antioxidants have significant antioxidant effects, with the order of advantages and disadvantages being TBHQ>PG>BHA>BHT>tocopherol.And the antioxidant effect increases with the increase of the addition amount; The use of a small amount of synergist in combination with TBHQ can have a synergistic effect on antioxidant activity and enhance its antioxidant effect.Especially in areas with high room temperature, such as some southern regions of China, the sourness and flavor of instant noodles have become a hot topic of concern for instant noodle production e
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Hydroquinone Uses:In medicine, hydroquinone is mainly used in the treatment of pigmented skin diseases, such as chloasma and freckles, etc.
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The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.It is better to mix it with 0010.02% citric acid.This product cannot be mixed with PG (Propyl Gallate) for use.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution.
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Product ParametersTert butyl hydroquinone (TBHQ), also known as tert butyl hydroquinone, is a white crystalline powder with a temperature range of 126.5-128.5 ℃ and a temperature range of 300 ℃.
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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating.The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02.Product AdvantagesIn the production of PVC plastic film in the process of often appear some like 'fish-eye' things, the so-called 'fish-eye' in fact is the PVC plastic in the plasticization process fails to plasticize the look similar to the fish's eyes of the spots or transparent hard particles, PVC anti-fish-eye agent TBHQ is to solve this problem!3.Cooperative enterprisesWith the unique and excellent synthesis process, high quality and high purity products, Shandong BEST Food Techn
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How to use the productDirect methodHeat the grease to 60~70°C, add TBHQ according to the required proportion amount, stir vigorously for 10~15 minutes to dissolve it then stir continuously (no need to stir vigorously to avoid excessive air entry) for about 20 minutes to ensure the TBHQ is evenly distributed.Seed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or oil to go and then stir, so that TBHQ uniform distribution.CaveatTBHQ should be fully soluble and e
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Heat the oil directly to 35-60C, add TBHQ in the required proportion, vigorously stir for 10-15 minutes to dissolve it, and then continue stirring (without vigorously stirring to prevent excessive air from entering) for about 20 minutes to ensure uniform distribution of TBHQ.The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution.
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Product ApplicationsSuch as soybean oil, due to the presence of a large number of polyunsaturated fatty acids composed of glycerol vinegar (linoleic acid 52%, linolenic acid 8%), by the action of light, heat and air is easy to oxidative deterioration.
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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil.
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TBHQ or PG is also added to the baked oil to improve its stability before and during baking.Based on the actual production needs of pastries and the industry's call, our company applies to expand the scope of use of the food additive tert butylhydroquinone (TBHQ), with an application to expand the scope of use to "07.02 pastries".Therefore, appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution. Then, directly or with a measuring device, it is added to the fat or oil and stirred evenly.The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.
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This may be due to TBHQ being more prone to volatilization under high temperature conditions and losing its effectiveness, and under certain conditions, TBHQ may volatilize faster than BHT. Therefore, the application of microcapsule technology can solve this problem under high temperature conditions.
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Polymerization inhibitors MTBHQ, as an efficient polymerization inhibitor, plays a crucial role in the chemical industry. It can effectively prevent or slow down the polymerization reaction, thus ensuring the quality and stability of polymer products. The mechanism of action of Polymerization Inhibitors MTBHQ lies in its ability to react with free radicals in the polymerization reaction, thereby interrupting the growth of the polymerization chain. Free radicals are key species in the polymerization reaction that initiate chain reactions leading to the growth of polymer molecular chains.
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Eastman in the United States, Camlin in India, and others. At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2. According to different classifications of alkylation reagents, it can be divided into tert butyl method, isobutylene method, and MTBE method.
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Product ParametersSynthetic grease antioxidant TBHQ, is a white or slightly reddish-brown crystalline powder with a very light special fragrance, almost insoluble in water (about 5 per cent), soluble in organic solvents such as ethanol, ethyl acetate, ether and so on.How to use the productPumping methodSeed method of preparation of TBHQ concentrated solution, through the stainless steel quantitative pump in accordance with the prescribed ratio of injection needs to be stabilized with a fixed flow rate, flow rate of fat or oil in the pipeline.
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In the study, it was also found that the antioxidant effect of TBHQ is 5-7 times that of other antioxidants, because their stability is different after reacting with peroxides. In addition, TBHQ also has characteristics such as high temperature resistance, oil solubility, and antibacterial properties, which are widely used in edible oils, fried foods, etc.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution. One dose is versatile and can effectively inhibit the growth of bacteria and molds. Within the scope of added applications, it can inhibit the growth of almost all bacteria and yeast, and has a good inhibitory effect on mold harmful to human health such as Aspergillus flavus.The antioxidant effect of this product is very ideal, 5-7 times stronger than BHA, BHT, and PG.
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Especially in areas with high room temperature, such as some southern regions of China, the sourness and flavor of instant noodles have become a hot topic of concern for instant noodle production enterprises and consumers. Therefore, appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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The use of TBHQ can effectively delay oil oxidation in pastry foods,appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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Product ParametersTBHQ is white to light grey crystalline or crystalline powder, with very slight special smell, soluble in ethanol, acetic acid, ethyl alcohol, isopropyl alcohol, ethyl alcohol and oil, etc., a few are insoluble in water (25 ℃ <1%: 95 ℃ ﹤ 5%) TBHQ is a kind of oil-soluble antioxidant, which can prevent or prolong the oxidation of oil and fat deterioration in food.How to use the productSeed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or
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The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances.Temperature is the most important factor affecting oil oxidation, similar to general chemical reactions. As the temperature increases, the automatic oxidation rate of oil in the food increases. For every 10C increase in temperature. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product.
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