MTBHQ-manufacture,factory,supplier from China

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.

The unsaturated resin polymerization inhibitor MTBHQ (2-tert-butylhydroquinone) plays an important role in resin synthesis and other synthetic reactions. The following is a detailed analysis of its principle of action and effects:Effect Remarkable polymerization inhibition effect: MTBHQ is a kind of high efficient polymerization inhibitor for unsaturated resin. Under normal storage conditions, the general addition amount is only two ten-thousandths of the total amount of resin, and it can play a good effect of polymerization inhibition.

White to light gray crystal or crystalline powder, with special odor, melting point 126.5~128.5℃, boiling point 300℃, slightly soluble in water (25℃, <1%), easily soluble in ethanol (120%), acetone (190%), ethyl acetate (100%), insoluble in toluene, and soluble in animal and vegetable oils. MTBHQ is mainly used as polymer inhibitor, heat and light stabilizer and industrial antioxidant.

White to light gray crystal or crystalline powder, with unique odor, melting point 126.5~128.5℃, boiling 300℃, slightly soluble in water (25℃, <1%), easily soluble in ethanol (120%), acetone (190%), ethyl acetate (100%), insoluble in toluene, and soluble in animal and vegetable oils. MTBHQ is specially used as polymer inhibitor, heat and mild stabilizer and industrial antioxidant.

Product Parameters：Lard antioxidant TBHQ 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.Product Applications：At present, the most commonly used antioxidants in fats and oils and their products are BHA, BHT, PG, TBHQ and tocopherol.

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.

Antioxidants are substances that prevent or delay food oxidation, improve food stability, and extend storage life.Food antioxidants can be divided into oil-soluble antioxidants and water-soluble antioxidants based on their solubility properties.Oil soluble antioxidants can be soluble in fats and oils, and have a good antioxidant effect on fats and fatty foods, preventing their oxidation, rancidity, and oil burning. Commonly used include butyl ether, dibutyl light toluene, gallic acid propionic acid vinegar, etc.TBHQ may volatilize faster than BHT.

Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Antioxidants are substances that prevent or delay oxidation of food, improve the stability of food and extend the storage period.Food antioxidants can be divided into oil-soluble antioxidants and water-soluble antioxidants according to their solubility properties.

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.

2-tert-butylhydroquinone 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 the fat and oil deterioration in food.2.Product Characteristics2-Tert-butylhydroquinone is a highly efficient, low-toxic antioxidant phenolic antioxidant with excellent antioxidant effect, and the existing food antioxidants BHA, BHT, PG, etc.

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.

1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02.Product AdvantagesIn the feed industry, there is a widely used antioxidant for ethoxyquinoline, on December 23, 2022 by the European Union formally banned, then terbutylhydroquinone, when the feed industry can completely replace the market, the market application of the forefront of very optimistic.As 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 i

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

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.

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.

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

The benefits of Feed Oil Antioxidant TBHQ are obvious. Firstly, it improves the antioxidant stability of fats and oils, making them less susceptible to oxidation during storage and processing, thus extending the shelf life of food products. Secondly, the use of Feed Oil Antioxidant TBHQ also improves the taste and flavor of food products, allowing consumers to enjoy more delicious food.

Molecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Palm oil antioxidant TBHQ 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 oxidative deterioration of fats and oils in food.

Although some people don't know about the Antioxidant (oil-soluble) TBHQ , Antioxidant (oil-soluble) TBHQappears in all corners of our lives and quietly improves our quality of life.Product Parameters：Molecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0TBHQ 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.

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.

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

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.

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.

Polymerization inhibitor 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.1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02.Product CharacteristicsAntimicrobial effect: Polymerisation inhibitor TBHQ can effectively inhibit the growth of bacteria and moulds.Vegetable oil, animal fat, chewing gum, soup, seasoning, vitamins, grain food, nuts, essence, sausage, animal feed, grain food pac