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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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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.
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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.
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Product FeaturesThe antioxidant effect of this product is very ideal, 5~7 times stronger than BHA, BHT, PG. It is suitable for animal and vegetable fats and fat-rich foods, especially for vegetable oils, and is the preferred antioxidant for salad oil, blending oil and high cooking oil. It can effectively delay the oxidation of fats and oils, improve the stability of foods, and significantly extend the shelf life of fats and fat-rich foods.
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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.
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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
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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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There are two types of antioxidants, one is chemical synthesized and the other is natural antioxidants. Chemical synthesis, such as BHT, BHQ, TBHQ, ethoxyquinoline, PE, etc., these are considered to be called chemical synthesis of antioxidants, these antioxidants have been banned in Europe, that in China and the United States, is the amount of additive per kilogram can not be greater than 0.2, these chemical synthesis of antioxidants, it is true that there is now some controversy, but the antioxidant effect is relatively good.
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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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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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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.This product cannot be mixed with PG (Propyl Gallate) for use. Avoid using this product under strong alkaline conditions.Oil is one of the basic nutrients in human diet, and most foods contain abundant oil. It can be said that human health cannot do without oil, and the quality and safety of oil are closely related to human health.
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Industrial antioxidant 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.
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The 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 with TBHQ can have a synergistic effect on antioxidant activity and enhance its antioxidant effect; The antioxidant effect of TBHQ on different oils is not entirely related to the iodine value, so further research on its application and develo
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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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( 1)Stability in chemical reactionParylene is more effective in stabilizing the reaction process, but it discolors the resin.
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Introduction of nature:TBHQ is sort of insoluble in water (approximately five‰), soluble in ethanol, acetic acid, ethanol, isopropyl alcohol, ether and vegetable oil, lard, and so forth. Nearly insoluble in water (25℃, <1%). Boiling factor 295℃, melting factor 126 -128.5℃. It has the effect of stopping the failure of most fats and oils, specially vegetable oils. It does no longer trade color in touch with iron and copper, but can turn red if alkali is present.
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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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TBHQ has good oil solubility and thermal stability, and does not change in color after heating.They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise. When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides.Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil.
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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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However, the active chemical properties of oils and fats are prone to deterioration due to oxidation and other factors. 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.At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2.
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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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When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect.
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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.
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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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