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2-Tertiary butyl dihydroquinone
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.
After degumming, deacidification, decolorization, and deodorization, edible vegetable oil becomes a high-purity high-grade cooking oil or salad oil, while also losing some natural antioxidant substances, making it prone to oxidation and deterioration. For example, soybean oil, which contains a large amount of polyunsaturated fatty acids and is composed of glycerol vinegar (52% linoleic acid, 8% linolenic acid), is prone to oxidation and deterioration under the action of light, heat, and air. The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT.
1.Product Parameters
Molecular formula: C10H14O2
Molecular weight: 166.22
CAS No.: 1948-33-0
2-Tertiary butyl dihydroquinone, 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.Scope of application
According 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. 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.
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.
3.Packaging and Transportation
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