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Butylated hydroxyanisole (BHA) is an antioxidant widely used in food. Because it is contained in pastry, it can induce sensitization in caterers. Chemical Properties BHA and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3-tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although BHA is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, BHA is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application. BHA is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products.
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Product Name
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:Butylated hydroxyanisole
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CAS:
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25013-16-5
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Appearance:
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White powder
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Melting point:
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58-60 °C
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Flashing point
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:>230 °F
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Application:
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Food additives
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Synonyms:
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Butylated hydroxyanisoleBHA2(3)-tert-Butyl-4-methoxyphenol3(2)-tert-Butyl-4-hydroxyanisole;butylhydroxyanisole standard(mixture of
isomers);2(3)-t-Butylhydroquinone monomethyl ether BHA;Butylated hydroxyanisole ,98.5%; |
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MF:
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C11H16O2
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MW:
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180.24354
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EINECS:
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246-563-8
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Product Categories:
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BHA
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