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Flavor and Fragrance Fixing Agent TBHQ
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.
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. 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.
1.Product Parameters
Molecular formula: C10H14O2
Molecular weight: 166.22
CAS No.: 1948-33-0
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.
2.Product Characteristics
1）Antimicrobial effect: flavor and fragrance fixing agent TBHQ can effectively inhibit the growth of bacteria and mold.
2）No coloring: the flavor and color changes will not occur because of iron ions or copper ions when the flavor and fragrance fixing agent TBHQ is used.
3）Safety: The acute toxicity of TBHQ is low.
4）Oil solubility: Flavor and fragrance fixing agent TBHQ is soluble in animal and vegetable oils and fats, which is easy to add and use.
3.Product Advantages
Flavor and fragrance fixing agent TBHQ, first synthesized in 1978 by the United States research and development of a low-toxicity, high efficiency, oil-soluble phenolic antioxidants, especially in the use of the food industry, its most important feature is that it does not change the original flavor of the food, so it is favored by the food industry around the world, and then tertiary butylhydroquinone to metal ions such as iron ions or copper ions will not occur flavor and color changes, and the existing food In addition, Flavor and fragrance fixing agent TBHQ does not change the flavor and color of metal ions such as iron or copper ions, and its antioxidant capacity is 5-7 times higher than that of existing foodstuff antioxidants such as BHA, BHT and PG.
