Unsaturated resin antioxidants-manufacture,factory,supplier from China

(Total 24 Products for Unsaturated resin antioxidants)
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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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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( 1)Stability in chemical reactionParylene is more effective in stabilizing the reaction process, but it discolors the resin.
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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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Animal fats undergo a series of reactions such as the aggregation of fats, the production and transmission of free radicals, and so on at high temperatures. At the same time, animal fats lack natural antioxidants, so it is necessary to add effective antioxidants to maintain an appropriate shelf life. Chen Yongquan et al. measured the changes in peroxide value of samples added with different antioxidants in lard while studying the antioxidant properties of TBHQ.
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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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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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 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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Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity.
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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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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. 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.
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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating.The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants.
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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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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.
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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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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil.
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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.: 1948-33-0Antioxidants 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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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.
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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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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.
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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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Relate News
TBHQ is a new synthetic antioxidant with good antioxidant effect, especially for vegetable oil antioxidant, has a very good anti-corrosion effect, is internationally recognized as one of the best food antioxidants.Benefits of using TBHQ in food:Good antioxidant effect, added to food can prevent food spoilage and odor, and well prolong the shelf life of food; in addition, it has anti-mold and anti-bacterial effects that other antioxidants do not have, and can effectively inhibit the growth of bacteria such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli and other microorganisms su
Terbutylhydroquinone has good antioxidant effect. It has no bad taste and odor when added to any oil and oil-containing food. Good oil solubility, low toxicity, low dosage, it belongs to safe A(1) products, the antioxidant capacity is greater than propyl gallate (PG), 2,6-di-tert-butyl-p-cresol (BHT), tert-butyl-p-hydroxyanisole (BHA); added to food without bad odor.
Zibo, June 25 -- In order to further improve product quality and optimize production processes, a four-member Shandong Best Each team went to Zibo Taiji Enamel Equipment Manufacturing Co. The focus of the visit was on the understanding and learning of core equipment such as enameled reactors and stirred condensers, aiming to promote the leap of product quality and significantly improve the production efficiency through the introduction of more advanced technology and equipment. Zibo Taiji Enameling Equipment Manufacturing Co., Ltd.
Antioxidant TBHQ: chemical structure, synthesis method, properties and uses, antioxidant mechanism, additive amount and use, safety evaluation, market demand and development trend, impact on the environment and treatment measures, evaluation of economic and social benefits, impact on human health and preventive measures1.Chemical structureThe chemical structure formula of TBHQ (tertiary butylhydroquinone) is C10H1402, which is a kind of effective antioxidant, widely used in food, cosmetics, medicine and other fields.2.Synthesis MethodsThe synthesis method of TBHQ mainly includes the following
Application cases of TBHQEdible oils and fats: Adding TBHQ to edible oils and fats can effectively slow down the rancidity process and prolong the shelf life of food. In practical application, TBHQ is usually added directly into oils and fats in the form of powder or liquid, and the usage amount is usually 0.01% to 0.02%.Meat products: Adding TBHQ to meat products can extend shelf life and prevent bacterial contamination and oxidative deterioration.
Precautions for use 1. The amount and proportion of terbutylhydroquinone used should be strictly controlled and should not exceed the maximum amount specified.2. Terbutylhydroquinone should be used in acidic medium, avoid mixing with alkaline substances.3. Terbutylhydroquinone should be stored in a cool and dry place, avoiding direct sunlight and high temperature environment.4. butylhydroquinone should be stored in stainless steel or glassware when in direct contact with food, avoid using plastic containers.5.
TBHQ, also known as Tert-Butylhydroquinone, is a food additive that is a synthetic chemical widely used in the food industry to extend the shelf life of foods and prevent oxidation.TBHQ is produced by reacting hydroquinone with tert-butyl alcohol to produce TBHQ, a process that uses advanced technology and strict controls to ensure the high purity and stability of the product.The multiple uses of TBHQ in the food industry are mainly for preventing the oxidation of fats and oils during food processing and storage, thus extending the shelf life of food products.
Chinese nameHydroquinoneForeign nameHydroquinoneAliasHydroquinone, 1,4-benzenediolChemical formulaC6H6O2Molecular weight110.111CAS registration number123-31-9EINECS number204-617-8Melting point172 to 175 °CBoiling point286 °CDensity1.328 g/cm³AppearanceWhite crystalline powderFlash point141.6 ℃ApplicationBlack and white developer, anthraquinone dyes, azo dyes, rubber antioxidant, stabilizer and antioxidantSafety descriptionS26; S36/37/39; S61Hazard SymbolsXn; NHazard Descriptionr22; r40; r41; r43; r50; r68UN Dangerous Goods Number2662Soluble in alcohols and ethers, soluble in water, slightly s
Shandong Best Each Ships High-Quality DTBHQ to Shanghai, Helping Industrial Sector to Achieve Another Successful Result Ltd. has successfully shipped a batch of high quality 2,5-Di-tert-butylhydroquinone (DTBHQ) to Shanghai, demonstrating once again its strong production capacity and in-depth layout of the market.
Shandong Best Each Food Technology Co., Ltd. (hereinafter referred to as “Best each”)has successfully completed the shipment of a batch of high-quality food products to the beautiful coastal city of Lianyungang.
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