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Edible oils and fats antioxidant TBHQ
In 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. Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health. Researchers have been committed to exploring efficient antioxidant technologies and developing safe products.
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. are all free radical absorbents that can transform free radicals into stable products and block free radical chain reactions. In the study, it was also found that the antioxidant effect of TBHQ is 5-7 times that of other antioxidants, because their stability is different after reacting with peroxides.
TBHQ, an antioxidant for edible fats and oils, improves the antioxidant property of fats and oils without changing the flavor and color of the food.
1.Product Parameters
Molecular formula: C10H14O2
Molecular weight: 166.22
CAS No.: 1948-33-0
Edible oils and fats antioxidant TBHQ is an efficient and safe food antioxidant, which has been approved for use in more than one hundred countries and regions around the world, such as Europe, the Americas, Asia, Australia, Africa, etc. It is widely used in edible oils, oil-containing foodstuffs, animal feeds, and daily-use cosmetics and other products.
2.How to use the product
Direct method: heat 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.
3.Product Advantages
Our company drew guidance from foreign products synthesis, from 1989 began to research and development of the edible oils and fats antioxidant TBHQ, in 1992 was applied to the chlor-alkali industry, a complete replacement of similar foreign products, in 1995 the product was approved by the state in the food industry for legal use until now, gradually recognized by people, the market use is increasing day by day, to enhance the shelf-life of food-grade oils and fats.
The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity. Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health. Researchers have been committed to exploring efficient antioxidant technologies and developing safe products.
