| CAS No.: | 1948-33-0 |
|---|---|
| Formula: | C10h14o2 |
| EINECS: | 217-752-2 |
| Packaging Material: | Plastic |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Samples: |
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| Customization: |
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Food Grade Antioxidants TBHQ/Tert-Butyl Hydroquinone CAS 1948-33-0
Chemical name: tert-butyl hydroquinone, also known as tert-butyl hydroquinone, tert-butyl hydroquinone
1) Product Name: Antioxidant TBHQ(Tert-Butyl Hydroquinone)
2) Specification: 99.0%
3) Appearance: white crystals Powder
4) Molecular formula: C10H14O2
TBHQ Mainly used as inhibiter for polyvinyl chloride. In food industry it is used as antioxidation for vegetable oil and fat, roasted food, fried food and meat products. It also used as stabilizer for insecticide, as well as intermediate for dye and pharmaceutical.
Tertiary Butyl Hydroquinone (TBHQ) is the synthetic food grade antioxidant, used in stabilizing various vegetable oils, fats and food against oxidative deterioration, thus retarding development of rancidity in these products and extending their storage life.
Specification
| Item | Standard |
| Appearance | White or Yellowish Powder, no peculiar smell |
| PH | 3.0-3.6 |
| Ash | ≤3% |
| Water | ≤6% |
| pH (10% sol.) | 6.0 - 7.0 |
| XOS2-7 Contents ( Dry Basis) | ≥ 35g/100g |
| Arsenic | ≤ 1.0 mg/kg |
| Lead | ≤ 5.0 mg/kg |
| Cadmium | ≤ 0.5 mg/kg |
| Coliform Bacteria | ≤ 3000 MPN/100g |
| Total Plate Count | ≤ 10000 cfu/g |
| Mold | ≤ 500 cfu/g |
Product Features
Great antioxidative effect
Good safety
Excellent heat stability
It can effectively inhibit the growth of bacteria and mold.
Effectively inhibit the growth of mould and bacteria
Application
TBHQ is a highly effective preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added. It can be combined with other preservatives such as butylated hydroxyanisole (BHA). As food additive, its E number is E319, where it is used as a preservative. It is added to a wide range of foods, with highest limit (1000 mg/kg) permitted for frozen fish and fish products. Its primary advantage is enhancing storage life.
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