Application cases and precautions of TBHQ

Application cases of TBHQ

Edible oils and fats: Adding TBHQ to edible oils and fats can effectively slow down the rancidity process and prolong the shelf life of food. In practical application, TBHQ is usually added directly into oils and fats in the form of powder or liquid, and the usage amount is usually 0.01% to 0.02%.

Meat products: Adding TBHQ to meat products can extend shelf life and prevent bacterial contamination and oxidative deterioration. For example, in processed meat products such as sausage and ham, TBHQ is often used in combination with other preservatives to achieve better preservative effect.

Baked food: Adding TBHQ to baked food can prevent oxidation of oil and fat and improve food quality. For example, in the production process of bread, biscuits and other baked goods, TBHQ is added to the oil or dough, which can prolong the freshness of bread.

TBHQ is also suitable for feed industry, which is a new type of antioxidant in this industry. It was officially approved for use in February 2014, and has a good development prospect.

According to the "Hygienic Standard for the Use of Food Additives" (GB2760-2011), butylated hydroxyanisole can be used in edible fats and oils, deep-fried foods, cooked nuts and seeds (only deep-fried nuts and seeds), gelatin-based confectionery, deep-fried pasta products, grain flour, instant cereals, instant rice and noodle products, biscuits, cured meat products (e.g., salted pork, bacon, duck, Chinese ham, preserved sausages, etc.), Chinese-style ham, Chinese-style sausages and other products. The maximum use level is 0.2 g/kg for deep-fried pasta products, mixed grain flour, ready-to-eat cereals, instant rice and noodle products, biscuits, cured meat products (e.g. salted meat, bacon, duck, Chinese-style ham, Chinese-style preserved sausage, etc.), air-dried aquatic products, puffed food, etc., and 0.4 g/kg for gelatinous confectionery. When mixing butylated hydroxyanisole with dibutylated hydroxytoluene (DBHT) and propyl gallate (PG), the total of the two should not exceed 0.1 g/kg for BHPA and DBHT and 0.05 g/kg for PG (all in terms of fat). The total amount of butylated hydroxyanisole and dibutylated hydroxytoluene must not exceed 0.1 g/kg, and propyl gallate must not exceed 0.05 g/kg (all in fat). In addition, it can also be used as ingredient of gummies.

Precautions

TBHQ can be combined with BHA/BHT, citric acid or vitamin C. 2;

2. TBHQ should not be used in combination with propyl gallate (PG). 3;

3. Avoid using it under strong alkali conditions, which may lead to discolouration of the product;

4. Ensure that the antioxidant is fully dissolved and evenly distributed in fats and oils.