Products Description

Chemical formula: C10H14O2
Molecular weight: 166.217
CAS number: 1948-33-0
EINECS number: 217-752-2
Melting point: 127 to 129 ℃
Boiling point: 291.4 ℃
Water solubility: Insoluble
Density: 1.05 g/cm³
Appearance: Yellow-brown powder
Flash point: 138.7 ℃
Application: Antioxidant

Tert-butylhydroquinone has excellent antioxidant properties. When added to any oil and oil-containing foods, it does not cause any off-flavors or odors. It has good oil solubility, is low in toxicity, and requires a small amount. It belongs to the safe A(1) product category and has a higher antioxidant capacity than gallic acid propyl ester (PG), 2,6-di-tert-butyl-p-cresol (BHT), and tert-butylhydroxyanisole (BHA). It does not cause any off-flavors when added to food. Its most notable feature is that it does not color in the presence of iron ions, and it has antimildew and antibacterial effects that other antioxidants do not possess. Its compounded products have better antioxidant effects.
In peanut oil, 0.02% or 0.03% of TBHQ was added, and then kept at 97.8℃ for an appropriate period of time to make the peroxide value reach 100 mmol. The antioxidant capacity of them, that is, the peroxide stability value (measured in hours), was three times that of the control sample at 0.02%, and four times that of the control sample at 0.03%.
In homemade sausages, 0.015% of TBHQ was added and stored in plastic bags at 20℃. After 15 days and 30 days, the peroxide value was measured respectively. The peroxide value of the sausages with TBHQ after 30 days was only 0.061, while that of the control sample rose to 0.160 (in meat products, a peroxide value over 0.10 is considered a spoilage standard).
Adding TBHQ to the palm oil in fried instant noodles can significantly reduce the peroxide value and carbonyl value during the storage period of fried instant noodles, thereby extending the shelf life of fried instant noodles.
In addition, TBHQ also has good antibacterial, antifungal, and antie effects.

Products Application

TBHQ is an oil-soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food. As a food additive, TBHQ has been used in 20 countries including the United States. In China, it was approved for use in oils and oil-containing foods, dried fish products, biscuits, instant noodles, oil-containing canned foods, and cured meat products in 1992. The maximum allowable amount of TBHQ in food is 200mg/kg. In the United States, it is stipulated that when used alone or in combination with BHA and BHT, the content of fat should be below 0.02%. Its antioxidant effect on fats is better than that of BHA, BHT, and PG as the concentration increases.