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Styrene polymerization inhibitor TBHQ
The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution.The maximum usage is 0.2g/kg. It is generally recommended to use 0.01~0.02% of the total amount of oil.High temperature resistant, can be used for instant noodles, pastries, and other fried foods, with a maximum withstand temperature of 230 "C or above.The antioxidant effect of this product is very ideal, 5-7 times stronger than BHA, BHT, and PG. Suitable for animal and vegetable fats and fatty foods, especially in vegetable oils, it is the preferred antioxidant for salad oil, blended oil, and high cooking oil.
This product does not affect the color and flavor of food, and is not used for coloring iron containing foods.It can effectively delay oil oxidation, improve food stability, and significantly extend the shelf life of oil and fat rich foods.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 pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.
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.
