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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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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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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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1.Product CharacteristicsTertiary butylhydroquinone(TBHQ), white or slightly reddish brown crystalline powder, has a very light special fragrance, almost insoluble in water (about 5 per cent), soluble in ethanol, ethyl acetate, ether and other organic solvents.Tertiary butylhydroquinone has synergistic properties and can be used synergistically with other antioxidants (e.g. BHA, B HT) as well as chelating agents (e.g.
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Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Product 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.
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Molecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Product 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.
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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.
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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.
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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.
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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.
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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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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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Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity.
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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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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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Possible reaction pathways of 2,5-di-tert-butyl-hydroquinone (2,5-DTBHQ).Valgimigli et al. proposed a mechanism wherein semiquinone (2) reacts with molecular oxygen to produce 2,5-di-tert-butyl-1,4-benzoquinone (2,5-DTBBQ) and hydroperoxyl radical (HOO∙). The semiquinone (2) terminates a second propagation chain via either hydrogen abstraction (Reaction II) or addition reaction (Reaction IV) and these reaction pathways play a very critical role in the inhibition process.
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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.
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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.
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Using isobutylene as an alkylation reagent requires a reaction under closed conditions, which can also be catalyzed by strong acids. In a mixed solvent of xylene and ketone, 85% phosphoric acid is used as a catalyst [8], and isobutylene is added to synthesize tert butylhydroquinone. The selectivity of the single tert butylation reaction can reach over 90%. Cationic resin [9] can also serve as a catalyst for this reaction, but the effect is not very ideal.
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The US Food and Drug Administration (FDA) allows TBHQ to be used alone or in combination (with BHA or BHT) for oil or fatty foods, including volatile essential oils, with a maximum allowable dosage of 200PPM. It can also be used in non-alcoholic beverages, margarine, and mixed nuts.TBHQ, also known as tert butyl hydroquinone, is a phenolic oil soluble antioxidant. TBHQ has high efficiency and stability, which can extend the shelf life of foods rich in oil and improve food safety.
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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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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
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In the United States and China, the maximum allowable dosage of TBHQ in food is 200ppm,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.Both domestic and foreign patent literature have reported this process, such as using toluene or xylene as solvents, the selectivity and yield of this reaction are relatively ideal.
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Product DescriptionIn 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. By comparing the effects of various antioxidants in different products, summarizing the usage patterns, and providing theoretical basis for the application of TBHQ.The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity.
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