Tert-butylhydroquinone is a fat-soluble antioxidant, which can be used in edible fats and oils, fried foods, dried fish products, cookies, instant noodles, quick-cooked rice, canned dried fruits, cured meat products, etc. For vegetable oil, the order of antioxidant capacity is TBHQ>PG>BHT>BHA; for animal fats and oils, the order of antioxidant capacity is TBHQ>PG>BHA>BHT.
Functions and Applications
1. Terbutyl hydroquinone antioxidant effect. No peculiar smell and offensive odor are added to any fat or oily food. Oil-soluble good.
2.TBHQ is characterized by low toxicity and low dosage. It belongs to the category A (1) which is safe. Its antioxidant capacity is greater than that of PG, 2,6-di-tert-butyl-p-cresol Tert-butyl-hydroxy-anisole (BHA); added to food no different ignorant. Its most prominent feature is that it does not stain in the presence of iron ions, and also has the anti-mildew and antibacterial effects that other antioxidants do not have.
3. Adding TBHQ to the fried instant noodles palm oil can significantly reduce the peroxide value and carbonyl value during deep-fried instant noodles and prolong the shelf life of fried instant noodles.
4. In addition, TBHQ also has good antibacterial, mold and yeast effects.
| Specifications:FCC , GB26403 | |
| Identification | Dissolve a few milligrams of sample in 1mL of methanol , and add a few drops of a 25% solution of dimethylamine in water. A pink to red color appears. |
| Appearance | White to off-white crystallized solid |
| Assay(C10H14O2) | ≥99.0% |
| Lead | ≤2.0 mg/kg |
| 2,5-di-tert-butylhydroquinone | ≤0.2% |
| Hydroquinone | ≤0.1% |
| T-Butyl-p-benzoquinone | ≤0.2% |
| Melting range | 126.5~128.5? |
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