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With the development of the food industry, the forms of pastry food have become diverse. The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods. It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. 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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It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. 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. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.Pastry is generally made from grains, oil, sugar, and/or sweeteners, eggs, milk, etc.
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Especially in areas with high room temperature, such as some southern regions of China, the sourness and flavor of instant noodles have become a hot topic of concern for instant noodle production enterprises and consumers. 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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Oil and grease antioxidant TBHQMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0TBHQ is an efficient and safe food antioxidant, which has been approved for use in more than one hundred countries and regions around the world, such as Europe, America, Asia, Australia, Africa, etc.
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In the United States and China, the maximum allowable dosage of TBHQ in food is 200ppm,At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2. According to different classifications of alkylation reagents.Both domestic and foreign patent literature have reported this process, such as using toluene or xylene as solvents, the selectivity and yield of this reaction are relatively ideal.
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White to light gray crystal or crystalline powder, with unique odor, melting point 126.5~128.5℃, boiling 300℃, slightly soluble in water (25℃, <1%), easily soluble in ethanol (120%), acetone (190%), ethyl acetate (100%), insoluble in toluene, and soluble in animal and vegetable oils. MTBHQ is specially used as polymer inhibitor, heat and mild stabilizer and industrial antioxidant.
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White to light gray crystal or crystalline powder, with special odor, melting point 126.5~128.5℃, boiling point 300℃, slightly soluble in water (25℃, <1%), easily soluble in ethanol (120%), acetone (190%), ethyl acetate (100%), insoluble in toluene, and soluble in animal and vegetable oils. MTBHQ is mainly used as polymer inhibitor, heat and light stabilizer and industrial antioxidant.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02.Product AdvantagesIn the production of PVC plastic film in the process of often appear some like 'fish-eye' things, the so-called 'fish-eye' in fact is the PVC plastic in the plasticization process fails to plasticize the look similar to the fish's eyes of the spots or transparent hard particles, PVC anti-fish-eye agent TBHQ is to solve this problem!3.Cooperative enterprisesWith the unique and excellent synthesis process, high quality and high purity products, Shandong BEST Food Techn
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02-Tertiary butyl dihydroquinone, also known as tert-butylhydroquinone, white crystalline powder with a point of 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up to the majority of fats and oils, especially vegetable oils antioxidant function of the most effective.
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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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T-butylhydroquinone, abbreviated as TBHQ, has a molecular formula of Cl0H1402 and a molecular weight of 166.22. [1] It is a white to light gray crystalline or crystalline powder with a very slight special odor. It is soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, and oils, and is almost insoluble in water (25 ℃,<1%; 95 ℃, 5%). TBHQ is an oil soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food.
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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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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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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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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, TBHQ also has characteristics such as high temperature resistance, oil solubility, and antibacterial properties, which are widely used in edible oils, fried foods, etc.
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It is a white to light gray crystalline or crystalline powder with a very slight special odor. It is soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, and oils, and is almost insoluble in water (25 ℃,<1%; 95 ℃, 5%). TBHQ is an oil soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food.
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Eastman in the United States, Camlin in India, and others. At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2. According to different classifications of alkylation reagents, it can be divided into tert butyl method, isobutylene method, and MTBE method.
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Tert butyl hydroquinone (TBHQ), also known as tert butyl hydroquinone, is a white crystalline powder with a melting point of 126.5-128.5 ℃ and a boiling point of 300 ℃. Its CAS number is 1948-33-0, and it is easily soluble in ethanol and ether. It is the most effective antioxidant for most oils, especially vegetable oils. T-butylhydroquinone, abbreviated as TBHQ, has a molecular formula of Cl0H1402 and a molecular weight of 166.22. [1] It is a white to light gray crystalline or crystalline powder with a very slight special odor.
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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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Product AdvantagesHighly effective antioxidant TBHQ, first synthesized in 1978 by the United States research and development of a low-toxicity, high efficiency, oil-soluble phenolic antioxidants, especially in the use of the food industry, its most important feature is that it does not change the original flavor of the food, so it is favored by the food industry around the world, and then Highly effective antioxidant TBHQ to metal ions such as iron ions or copper ions will not occur flavor and color changes, and the existing food In addition, TBHQ does not change the flavor and color of metal
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Fully dissolve and evenly disperse TBHQ in oil, otherwise it will affect the antioxidant effect.Some organic acids and their derivatives can enhance the activity of TBHQ. It is better to mix it with 0010.02% citric acid.Oil antioxidants are a type of substance that can prevent or delay the deterioration of oils or fatty foods, extend their shelf life, and tert butyl hydroquinone (TBHQ) is a high-quality edible oil antioxidant.It is the most effective antioxidant for most oils, especially vegetable oils.
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TBHQ has good oil solubility and thermal stability, and does not change in color after heating.They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise. When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides.Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil.
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There are two types of antioxidants, one is chemical synthesized and the other is natural antioxidants. Chemical synthesis, such as BHT, BHQ, TBHQ, ethoxyquinoline, PE, etc., these are considered to be called chemical synthesis of antioxidants, these antioxidants have been banned in Europe, that in China and the United States, is the amount of additive per kilogram can not be greater than 0.2, these chemical synthesis of antioxidants, it is true that there is now some controversy, but the antioxidant effect is relatively good.
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