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( 1)Stability in chemical reactionParylene is more effective in stabilizing the reaction process, but it discolors the resin.
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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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Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Product AdvantagesNowadays, as the synthesis cost continues to decrease, the application scope is gradually expanded to petrochemical industry, feed industry, electronic industry, battery industry, etc..Academic research and developmentTertiary butylhydroquinone is a chemically synthesized antioxidant, due to its antioxidant effect, is widely used in the food industry, feed industry, petrochemical industry, paint industry, electronics industry, cosmetics industry, etc., the application prospect is very broad
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The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT. Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time. Adding 20mg/kg to oil for short-term storage is better than adding 100mg/kg. Although Vc and catechins have strong antioxidant effects, they are difficult to dissolve in oil and have poor thermal stability.
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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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In summary, pastry food undergoes complex production processes, greatly reducing the stability of oil and increasing the risk of product storage, sales, and circulation. However, the currently allowed antioxidants cannot meet the technical requirements for anti oxidation of all pastry food.
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The main cause of food deterioration during processing, transportation and storage is lipid oxidation, and the addition of antioxidants is the main means of delaying the oxidation of oil and fat products. Antioxidant is a free radical trapping agent, when it plays an antioxidant role, it can provide active hydrogen to combine with free radicals generated during oxidation of fats and oils, so that the free radicals are converted into stable compounds, blocking the free radical chain reaction, inhibiting lipid peroxidation, slowing down the oxidation of fats and oils and deterioration.
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TBHQ may volatilize faster than BHT. Therefore, the application of microcapsule technology can solve this problem under high temperature conditions. Using natural antioxidant tea polyphenols, BHA, BHT, and synergistic agent citric acid as the core material, and food grade natural substance p-cyclodextrin as the wall material, microcapsule antioxidant was prepared using microcapsule technology.Water soluble antioxidants are soluble in water and mainly used for food oxidation and discoloration.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity. Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health.
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At present, the most commonly used antioxidants for oils and their products are BHA, BHT, PG, TBHQ, and tocopherols. As for vegetable oils, their antioxidant capacity is in the order of TBHQ>PG>BHT>BHA. As for animal fats, the order of their antioxidant capacity is TBHQ>PG>BHA>BHT. For anhydrous milk fat, their antioxidant capacity is in the order of PG>TBHQ>BHA>tocopherols.
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Fully dissolve and evenly disperse TBHQ in oil, otherwise it will affect the antioxidant effect.Some organic acids and their derivatives can enhance the activity of TBHQ. It is better to mix it with 0010.02% citric acid.Oil antioxidants are a type of substance that can prevent or delay the deterioration of oils or fatty foods, extend their shelf life, and tert butyl hydroquinone (TBHQ) is a high-quality edible oil antioxidant.It is the most effective antioxidant for most oils, especially vegetable oils.
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Oil and grease antioxidant TBHQMolecular method: c10h14o2Molecular weight: 166.22Cas no: 1948-33-zeroTBHQ is a good and secure food antioxidant, which has been accepted to be used in multiple hundred international locations and regions around the world, together with europe, the usa, asia, australia, africa, etc.
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Product ApplicationsAntioxidants in soybean oil antioxidant effect in the following order: TBHQ>Vc>VE>Catechin>BHT, of which TBHQ, VE and BHT oil solubility is good, heat does not occur after the colour change, suitable for use as a high-grade soybean oil antioxidant.
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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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Researchers have been committed to exploring efficient antioxidant technologies and developing safe products. The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc.
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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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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash point: 141.6Refractive index: 1.612Critical temperature: 549.9℃Critical pressure: 7.45MPaIgnition temperature: 516℃Explosion limit (V/V): 15.3%Lower explosion limit (V/V): 1.6 %Property: white needle crystal, discolored by light, with special odorSolubility: soluble in hot water, soluble in cold water, ethanol and ether, slightly soluble in benzene Packaging, storage, transportation:1: 25KG (net weight) kraft paper laminated bag, lined with double polyethylene plastic bag.2: Store in a cool
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With the development of farming and pet industry, the market demand for feed is increasing day by day, feed antioxidant TBHQ into the people's vision.1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0The experimental results show that adding 002% TBHQ to oil can increase the antioxidant stability of the tested oil by 2-5 times, thus extending the shelf life of oil based foods compared to adding traditional antioxidants; And the antioxidant effect increases with the increase of the addition amount; The use of a small amount of synergist in combination
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Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity.
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Product AdvantagesHighly effective antioxidant TBHQ, first synthesized in 1978 by the United States research and development of a low-toxicity, high efficiency, oil-soluble phenolic antioxidants, especially in the use of the food industry, its most important feature is that it does not change the original flavor of the food, so it is favored by the food industry around the world, and then Highly effective antioxidant TBHQ to metal ions such as iron ions or copper ions will not occur flavor and color changes, and the existing food In addition, TBHQ does not change the flavor and color of metal
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Antioxidant TBHQ is a highly effective and safe food antioxidant, which has been approved for use in more than one hundred countries and regions around the world, including Europe, America, Asia, Australia, Africa, etc.
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Tert butyl hydroquinone (TBHQ), also known as tert butyl hydroquinone, is a white crystalline powder with a melting point of 126.5-128.5 ℃ and a boiling point of 300 ℃. Its CAS number is 1948-33-0, and it is easily soluble in ethanol and ether. It is the most effective antioxidant for most oils, especially vegetable oils. T-butylhydroquinone, abbreviated as TBHQ, has a molecular formula of Cl0H1402 and a molecular weight of 166.22. [1] It is a white to light gray crystalline or crystalline powder with a very slight special odor.
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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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P-Hydroquinone, known as hydroquinone or hydroquinone in Chinese, is an important organic compound with the chemical formula C6H6O2 and a white crystalline form. This compound has a wide range of applications in the chemical industry, the pharmaceutical field, and the photographic industry. In terms of uses, P-Hydroquinone is mainly used in the production of black and white developers, anthraquinone dyes, azo dyes and so on. In the rubber industry, it is often used as an antioxidant, which helps to extend the service life of rubber products.
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