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Sheep oil antioxidant TBHQ
At present, the most commonly used antioxidants for oils and their products are BHA, BHT, PG, TBHQ, and tocopherols. As for vegetable oils, their antioxidant capacity is in the order of TBHQ>PG>BHT>BHA. As for animal fats, the order of their antioxidant capacity is TBHQ>PG>BHA>BHT. For anhydrous milk fat, their antioxidant capacity is in the order of PG>TBHQ>BHA>tocopherols. For certain processed foods rich in oil, such as fried potato chips, which have a large surface area and are prone to oxidation and spoilage, the order of antioxidant capacity is: TBHQ>PG>BHT>BHA.
When the tert butanol process encounters bottlenecks, replacing tert butanol with isobutene is a feasible breakthrough direction. Patent [10] discloses a method for preparing 2-tert butylhydroquinone and co producing BHA using isobutene as an alkylation reagent, which has good selectivity and high raw material utilization rate.
Product Characteristics
1.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 times
2. synergistic: with other antioxidants (such as BHA, B HT) and chelating agents (such as citric acid, etc.) together, there is a synergistic effect.
3. High temperature resistance: it can be applied to high temperature processed food, such as frying food, with good thermal stability.
4. Antimicrobial effect: can effectively inhibit the growth of bacteria and mold.
5. Non-coloring: no change in flavor and color when used because of encountering iron or copper ions.
6. Safety: Its acute toxicity layer is low toxicity level.
7. grease solubility: soluble in animal and vegetable fats and oils, easy to add and use.
Animal fats and oils undergo a series of reactions such as fat aggregation, free radical production and delivery rapidly at high temperatures. Meanwhile, animal fats and oils lack natural antioxidants, so it is necessary to add effective antioxidants to maintain proper shelf life. Chen Yongquan et al. studied the antioxidant property of TBHQ by determining the change in peroxide value of samples with different antioxidants in lard. It can be seen that all kinds of antioxidants have obvious antioxidant effects, and the order of preference is: TBHQ > PG > BHA > BHT > tocopherol.
