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( 1)Stability in chemical reactionParylene is more effective in stabilizing the reaction process, but it discolors the resin.
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Polymerization inhibitors MTBHQ, as an efficient polymerization inhibitor, plays a crucial role in the chemical industry. It can effectively prevent or slow down the polymerization reaction, thus ensuring the quality and stability of polymer products. The mechanism of action of Polymerization Inhibitors MTBHQ lies in its ability to react with free radicals in the polymerization reaction, thereby interrupting the growth of the polymerization chain. Free radicals are key species in the polymerization reaction that initiate chain reactions leading to the growth of polymer molecular chains.
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The main cause of food deterioration during processing, transportation and storage is lipid oxidation, and the addition of antioxidants is the main means of delaying the oxidation of oil and fat products. Antioxidant is a free radical trapping agent, when it plays an antioxidant role, it can provide active hydrogen to combine with free radicals generated during oxidation of fats and oils, so that the free radicals are converted into stable compounds, blocking the free radical chain reaction, inhibiting lipid peroxidation, slowing down the oxidation of fats and oils and deterioration.
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At high temperatures, a series of complex chemical reactions such as oxidation, decomposition, polymerization, and hydrolysis are prone to occur, resulting in a rapid increase in the acid value, peroxide value, and carbon base value of roasted foods. In the later stage of storage and sales, unpleasant odors are easily produced. The use of TBHQ can effectively delay oil oxidation in pastry foods.Baked pastry foods require a higher temperature during the baking process, such as cakes and bread, which require a baking temperature of 160C~190C.
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Animal fats undergo a series of reactions such as the aggregation of fats, the production and transmission of free radicals, and so on at high temperatures. At the same time, animal fats lack natural antioxidants, so it is necessary to add effective antioxidants to maintain an appropriate shelf life. Chen Yongquan et al. measured the changes in peroxide value of samples added with different antioxidants in lard while studying the antioxidant properties of TBHQ.
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At high temperatures, a series of complex chemical reactions such as oxidation, decomposition, polymerization, and hydrolysis are prone to occur, resulting in a rapid increase in the acid value, peroxide value, and carbon base value of roasted foods. In the later stage of storage and sales, unpleasant odors are easily produced. The use of TBHQ can effectively delay oil oxidation in pastry foods.However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution. Then, directly or with a measuring device, it is added to the fat or oil and stirred evenly.The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.
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How to use the productDirect methodHeat the grease to 60~70°C, add TBHQ according to the required proportion amount, stir vigorously for 10~15 minutes to dissolve it then stir continuously (no need to stir vigorously to avoid excessive air entry) for about 20 minutes to ensure the TBHQ is evenly distributed.Seed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or oil to go and then stir, so that TBHQ uniform distribution.CaveatTBHQ should be fully soluble and e
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Possible reaction pathways of 2,5-di-tert-butyl-hydroquinone (2,5-DTBHQ).Valgimigli et al. proposed a mechanism wherein semiquinone (2) reacts with molecular oxygen to produce 2,5-di-tert-butyl-1,4-benzoquinone (2,5-DTBBQ) and hydroperoxyl radical (HOO∙). The semiquinone (2) terminates a second propagation chain via either hydrogen abstraction (Reaction II) or addition reaction (Reaction IV) and these reaction pathways play a very critical role in the inhibition process.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution. Then, directly or with a measuring device, it is added to the fat or oil and stirred evenly.Fully dissolve and evenly disperse TBHQ in oil, otherwise it will affect the antioxidant effectSome organic acids and their derivatives can enhance the activity of TBHQ. It is better to mix it with 0010.02% citric acid.This product cannot be mixed with PG (Propyl Gallate) for use.
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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil.
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The experimental results show that adding 002% TBHQ to oil can increase the antioxidant stability of the tested oil by 2-5 times, thus extending the shelf life of oil based foods compared to adding traditional antioxidants; And the antioxidant effect increases with the increase of the addition amount; The use of a small amount of synergist in combination with TBHQ can have a synergistic effect on antioxidant activity and enhance its antioxidant effect; The antioxidant effect of TBHQ on different oils is not entirely related to the iodine value, so further research on its application and develo
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution. One dose is versatile and can effectively inhibit the growth of bacteria and molds. Within the scope of added applications, it can inhibit the growth of almost all bacteria and yeast, and has a good inhibitory effect on mold harmful to human health such as Aspergillus flavus.The antioxidant effect of this product is very ideal, 5-7 times stronger than BHA, BHT, and PG.
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Using isobutylene as an alkylation reagent requires a reaction under closed conditions, which can also be catalyzed by strong acids. In a mixed solvent of xylene and ketone, 85% phosphoric acid is used as a catalyst [8], and isobutylene is added to synthesize tert butylhydroquinone. The selectivity of the single tert butylation reaction can reach over 90%. Cationic resin [9] can also serve as a catalyst for this reaction, but the effect is not very ideal.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02.Product AdvantagesIn the feed industry, there is a widely used antioxidant for ethoxyquinoline, on December 23, 2022 by the European Union formally banned, then terbutylhydroquinone, when the feed industry can completely replace the market, the market application of the forefront of very optimistic.As an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it i
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Product ParametersTBHQ is white to light grey crystalline or crystalline powder, with very slight special smell, soluble in ethanol, acetic acid, ethyl alcohol, isopropyl alcohol, ethyl alcohol and oil, etc., a few are insoluble in water (25 ℃ <1%: 95 ℃ ﹤ 5%) TBHQ is a kind of oil-soluble antioxidant, which can prevent or prolong the oxidation of oil and fat deterioration in food.How to use the productSeed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or
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TBHQ or PG is also added to the baked oil to improve its stability before and during baking.Based on the actual production needs of pastries and the industry's call, our company applies to expand the scope of use of the food additive tert butylhydroquinone (TBHQ), with an application to expand the scope of use to "07.02 pastries".Therefore, appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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Vegetable oil, animal fat, chewing gum, soup, seasoning, vitamins, grain food, nuts, essence, sausage, animal feed, grain food packaging, candy, instant potatoes, flavor substances, yeast, cosmetics, etcAs an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effectiveAntioxidants are substances that prevent or delay food o
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Product Parameters：Lard antioxidant TBHQ is white to light grey crystalline or crystalline powder, with very slight special smell, soluble in ethanol, acetic acid, ethyl alcohol, isopropyl alcohol, ethyl alcohol and oil, etc., a few are insoluble in water (25 ℃ <1%: 95 ℃ ﹤ 5%) TBHQ is a kind of oil-soluble antioxidant, which can prevent or prolong the oxidation of oil and fat deterioration in food.Product Applications：At present, the most commonly used antioxidants in fats and oils and their products are BHA, BHT, PG, TBHQ and tocopherol.
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In view of the advantages of TBHQ and BHT, in recent years, BHT and TBHQ have become widely used antioxidants in fats and oil-rich foods . It should be pointed out that TBHQ and BHT have small molecular weights, are volatile and easy to sublimate, and under heating conditions, both volatilization and depletion are relatively fast, and the antioxidant performance will be generated through a series of complex redox reactions to produce the corresponding transformation products.
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Product ApplicationsSuch as soybean oil, due to the presence of a large number of polyunsaturated fatty acids composed of glycerol vinegar (linoleic acid 52%, linolenic acid 8%), by the action of light, heat and air is easy to oxidative deterioration.
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The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.It is better to mix it with 0010.02% citric acid.This product cannot be mixed with PG (Propyl Gallate) for use.
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The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution.
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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating.The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants.
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