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Rubber Antioxidant
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.
Microcapsules of antioxidants still have significant antioxidant effects at high frying temperatures, which can prolong the lifespan of oils by more than four times; Moreover, it can improve the thermal stability of products and significantly enhance the antioxidant capacity of oils through the synergistic effect between various antioxidant monomers and metal ion chelating agents. It is a safer, more efficient, and lower cost oil antioxidant used in oils and high-temperature fried foods.
More than 20 countries have approved the use of TBHQ as a food antioxidant, including China, the United States, Australia, Brazil, etc. 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.
China allows TBHQ to be used as a food additive, with a maximum dosage of 0.2g/Kg. The national hygiene standard number is GB276090.4007.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.
Researchers have been committed to exploring efficient antioxidant technologies and developing safe products. The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc. are all free radical absorbents that can transform free radicals into stable products and block free radical chain reactions. In the study, it was also found that the antioxidant effect of TBHQ is 5-7 times that of other antioxidants, because their stability is different after reacting with peroxides. In addition.
