Tert-Butyl Hydroquinone (TBHQ)

TBHO has good solubility in fats and oils, with a maximum usage level of 0.02% based on the weight of the fat or oil or the fat content of the food product.

Heat the oil to about 60-70°c, add TBHO according to the required proportion, stir vigorously for10-15 minutes to dissolve it, and then keep stirring (do not stir vigorously to avoid excessive airentry) for about 20 minutes to ensure that TBHO is evenly distributed.. Dissolve TBHO completely in a small amount of fat (or 95% alcohol solution), then add it directlyor with a meter into the fat or oil and stir to make TBHO evenly distributed.

1.Anti-oxidation ability: Excellent oil antioxidant, 3-5times stronger than other antioxidants such as BHA,BHT,PG,etc.;

2.Safety: Its acute toxicity is low ,which is safer;

3.Synergistic effect: It has synergistic effect when used together with other antioxidants (such as BHABHT, etc,) and chelating agents (citric acid, etc.);

4.Oil solubility: Easily soluble in animal and vegetable oils, easy to add and use;

5.High temperature resistance: It can be applied to high temperature processed food, such as fried food and baked food.

6.No coloring: No change in color and flavor due to encountering iron ions or copper ions during use;

7.Antibacterial effect: It can effectively inhibit the growth of bacteria and mold.