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The US Food and Drug Administration (FDA) allows TBHQ to be used alone or in combination (with BHA or BHT) for oil or fatty foods, including volatile essential oils, with a maximum allowable dosage of 200PPM. It can also be used in non-alcoholic beverages, margarine, and mixed nuts.TBHQ, also known as tert butyl hydroquinone, is a phenolic oil soluble antioxidant. TBHQ has high efficiency and stability, which can extend the shelf life of foods rich in oil and improve food safety.

In summary, pastry food undergoes complex production processes, greatly reducing the stability of oil and increasing the risk of product storage, sales, and circulation. However, the currently allowed antioxidants cannot meet the technical requirements for anti oxidation of all pastry food.

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.

Oil and grease antioxidant TBHQMolecular method: c10h14o2Molecular weight: 166.22Cas no: 1948-33-zeroTBHQ is a good and secure food antioxidant, which has been accepted to be used in multiple hundred international locations and regions around the world, together with europe, the usa, asia, australia, africa, etc.

White or off-white crystalline powder; slight odor, non-toxic; main component content ≥98.5%; relative density 1.09; melting point 212-218℃; solubility (g/100g solvent, 25℃): ethanol 35.1, acetone 39.0, ethyl acetate 48.8, benzene 1.5, insoluble in gasoline, insoluble in water; colorless, non-polluting, easy to disperse, etc. Characteristicsf DTBHQ:Chemical name: 2,5-Di-tert-butylhydroquinone (2,5-di-tert-butylhydroquinone), abbreviation: DTBHQEnglish name: 2,5-Di-tert-butylhydroquinone (DTBHQ)Molecular formula: C14H22O2Molecular weight: 222.33Classification belongs to: Polyphenols CAS: 8

Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning.

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.

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.

TBHQ may volatilize faster than BHT. Therefore, the application of microcapsule technology can solve this problem under high temperature conditions. Using natural antioxidant tea polyphenols, BHA, BHT, and synergistic agent citric acid as the core material, and food grade natural substance p-cyclodextrin as the wall material, microcapsule antioxidant was prepared using microcapsule technology.Water soluble antioxidants are soluble in water and mainly used for food oxidation and discoloration.

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.

 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.

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.

 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.

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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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Antioxidant TBHQ is a highly effective and safe food antioxidant, which has been approved for use in more than one hundred countries and regions around the world, including Europe, America, Asia, Australia, Africa, etc.

Molecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Palm oil 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 oxidative deterioration of fats and oils in food.

Product ParametersTert-butylhydroquinone (TBHQ), 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. Tertiary butylhydroquinone (t butylhydroquinone), referred to as TBHQ molecular formula for CH1402, molecular weight of 166.22.Product FeaturesRapeseed oil antioxidant TBHQ has ideal antioxidant effect, which is 5~7 times stronger than BHA, BHT and PG.

Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor.

Product ParametersTerbutylhydroquinone, is a white or slightly reddish-brown crystalline powder with a very light special fragrance, almost insoluble in water (about 5 per cent), soluble in organic solvents such as ethanol, ethyl acetate, ether and so on.Product AdvantagesNowadays, as the synthesis cost continues to decrease, the application scope is gradually expanded to petrochemical industry, feed industry, electronic industry, battery industry, etc..Our company draws on foreign product synthesis guidance, from 1989 to develop the product, in 1992 was applied to the chlor-alkali industry, a

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.

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.

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.

1.Product Characteristics1. Synthetic oil antioxidant TBHQ is a highly efficient, low-toxicity phenolic antioxidant with excellent antioxidant effect, and the antioxidant capacity is up to 5-7 times compared with existing food antioxidants such as BHA, BHT and PG.2. Synergistic: TBHQ can be used together with other antioxidants (such as BHA, B HT) and chelating agents (such as citric acid, etc.).3. High temperature resistance: TBHQ can be used in high temperature processed food, such as frying food, with good thermal stability.4.