العربية
Português
Русский
Indonesian
Vietnamese
Japanese
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.
Contact Now
The product is high-quality and cost-effective, making it very suitable for enterprises such as edible oils and instant noodles to use.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. One dose is versatile and can effectively inhibit the growth of bacteria and molds.
Contact Now
TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products.This product does not affect the color and flavor of food, and is not used for coloring iron containing foods.The antioxidant effect of this product is very ideal, 5-7 times stronger than BHA, BHT, and PG.
Contact Now
1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0As a food additive, TBHQ has been used in more than 20 countries, such as the United States, and was approved to be used in oil and fat-containing foods, fish products, biscuits, quick-cooking noodles, canned fat-containing foods, and cured meat products in China in 1992. In the United States and China, the maximum permitted dosage of TBHQ in food is 200 ppm. the effect is not very ideal. Isobutene has higher activity than tert butanol, and its application and promotion prospects are very optimistic.
Contact Now
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.
Contact Now
Product Parameters2-tert-butylhydroquinone as a food additive, TBHQ has been used in the United States and other more than 20 countries, China in 1992 was approved for use in oil and fat-containing foods, thousands of fish products, biscuits, quick-cooking noodles, canned fat-containing foods, cured meat products and so on.
Contact Now
This product does not affect the color and flavor of food, and is not used for coloring iron containing foods.It can effectively delay oil oxidation, improve food stability, and significantly extend the shelf life of oil and fat rich foods.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc.The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow r
Contact Now
Scope of applicationAccording to GB2760(0.4007), the hygienic standard of the People's Republic of China for the use of food additives, TBHQ can be used in edible fats and oils, deep-fried food, dried fish products, biscuits, instant noodle, instant rice, canned dried fruits, cured meat products, roasted and stir-fried nuts (February 2007 supplement), etc. The maximum use level is 0.2g/kg, and the general recommended use level is 0.01~0.02% of the total amount of fats and oils.
Contact Now
It is soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, and oils, and is almost insoluble in water (25 ℃,<1%; 95 ℃, 5%). TBHQ is an oil soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food. As a food additive, TBHQ has been used in more than 20 countries such as the United States. In 1992, China was approved for use in oil and fat containing foods, dried fish products, biscuits, instant noodles, canned oil containing foods, pickled meat products, etc.
Contact Now
Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0 TBHQ has been used in more than 20 countries, such as the United States, and was approved to be used in oil and fat-containing foods, fish products, biscuits, quick-cooking noodles, canned fat-containing foods, cured meat products in China in 1992.
Contact Now
1.Product ParametersTert-butylhydroquinone (TBHQ), also known as tert-butylhydroquinone, white crystalline powder with a point of 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up to the majority of fats and oils, especially vegetable oils antioxidant function of the most effective. Tertiary butylhydroquinone (t butylhydroquinone), referred to as TBHQ molecular formula for CH1402, molecular weight of 166.22.2.Academic research and developmentLtd.
Contact Now
According to the hygiene standard GB2760 (0.4007) for the use of food additives in the People's Republic of China, TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. The maximum usage is 0.2g/kg. It is generally recommended to use 0.01~0.02% of the total amount of oil.One dose is versatile and can effectively inhibit the growth of bacteria and molds.
Contact Now
It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.Pastry is generally made from grains, oil, sugar, and/or sweeteners, eggs, milk, etc.
Contact Now
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.
Contact Now
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.
Contact Now
With the development of the food industry, the forms of pastry food have become diverse. The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods. It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers.
Contact Now
1.Product Characteristics1. Synthetic oil antioxidant TBHQ is a highly efficient, low-toxicity phenolic antioxidant with excellent antioxidant effect, and the antioxidant capacity is up to 5-7 times compared with existing food antioxidants such as BHA, BHT and PG.2. Synergistic: TBHQ can be used together with other antioxidants (such as BHA, B HT) and chelating agents (such as citric acid, etc.).3. High temperature resistance: TBHQ can be used in high temperature processed food, such as frying food, with good thermal stability.4.
Contact Now
Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning.
Contact Now
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.
Contact Now
Vegetable oil, animal fat, chewing gum, soup, seasoning, vitamins, grain food, nuts, essence, sausage, animal feed, grain food packaging, candy, instant potatoes, flavor substances, yeast, cosmetics, etcAs an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effectiveAntioxidants are substances that prevent or delay food o
Contact Now
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
Contact Now
Product Characteristics1.Tertiary butylhydroquinone is a highly efficient, low-toxicity antioxidant phenolic antioxidant with excellent antioxidant effect, and with the existing food antioxidants BHA, BHT, PG, etc. Comparison of antioxidant capacity as high as 5-7 times2. synergistic: with other antioxidants (such as BHA, B HT) and chelating agents (such as citric acid, etc.) together, there is a synergistic effect.3. High temperature resistance: it can be applied to high temperature processed food, such as frying food, with good thermal stability.4.
Contact Now
It is a white to light gray crystalline or crystalline powder with a very slight special odor. It is soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, and oils, and is almost insoluble in water (25 ℃,<1%; 95 ℃, 5%). TBHQ is an oil soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food.
Contact Now
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
Contact Now
