Antioxidant TBHQ (tert-butylhydroquinone)

The small editor of the antioxidant manufacturer today takes you to know about the antioxidant TBHQ (tert-butyl hydroquinone) related introduction, welcome to discuss together!

TBHQ antioxidant high purity, fine texture, permeable, does not contain harmful substances, such as toluene, butyl hydroquinone (TBHQ), almost insoluble in water, also known as tert-butyl hydroquinone and tert-butyl hydroquinone, the molecular formula is C10H14O2, is a new type of synthetic antioxidant The effect is a good antioxidant, especially suitable for the oxidation of vegetable oils, can improve the oxidation stability of edible oils by 3 to 5 times.

antioxidant

Advantages of the antioxidant TBHQ: -OH has high activity, excellent polymerization resistance and high temperature polymerization resistance. And with good antioxidant effect, it can be used as an antioxidant for fried foods, the disadvantage is that it is expensive.

Antioxidant properties of tert-butylhydroquinone (TBHQ) Has a good antioxidant effect. When added to any fatty or oily foods, no odor or odor is produced. Good oil solubility.

TBHQ is characterized by low toxicity and low doses.

It is a safe A(1) product with greater antioxidant capacity than PG, BHT and BHA. Added to food does not taste good. Its most important feature is that it does not change color in the presence of iron ions, and has anti-mildew and antibacterial effects that other antioxidants do not have. Its composite products have a good antioxidant effect.

After adding 0.02% or 0.03% TBHQ to peanut oil, respectively, the peroxide value remains appropriate at 97.8 °C for a suitable time to reach 100 mmol.

Their antioxidant capacity, i.e. the stability value of the peroxide (in hours) plus 0.2%, is 3 times that of the control sample, while 0.03% is 4 times that of the control sample. In homemade sausages, 0.015% TBHQ is added according to the fat content and kept in a plastic bag at 20 °C.

The peroxide value is determined after 15 and 30 days. After 30 days of placement, the peroxide value of the TBHQ sausage was only 0.061, while the peroxide value of the control sample rose to 0.160 (for meat products, a peroxide value of more than 0.10 is the spoilage standard).

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Adding TBHQ to the palm oil of fried instant noodles can significantly reduce the peroxide value and carbonyl value of fried instant noodles during storage, thereby extending the shelf life of fried instant noodles. In addition, TBHQ has a good anti-bacterial, mold and yeast effect.