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Di-tert-butylhydroquinone DTBHQ
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 safety of TBHQ has been comprehensively reported, and its acute toxicity belongs to low toxicity level. It has not been found that it accumulates in the body tissue and has no significant impact on the development and genetics of rats, and no carcinogenic mutations have been observed.
The US Food and Drug Administration (FDA) allows TBHQ to be used alone or in combination (with BHA or BHT) for oil or fatty foods, including volatile essential oils, with a maximum allowable dosage of 200PPM. It can also be used in non-alcoholic beverages, margarine, and mixed nuts.
TBHQ, also known as tert butyl hydroquinone, is a phenolic oil soluble antioxidant. TBHQ has high efficiency and stability, which can extend the shelf life of foods rich in oil and improve food safety. Its main application areas include edible oils, fried baked goods, nut and grain foods, meat products, etc.
As an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effective.
