Tertiary Butyl Hydroquinone (TBHQ) is the synthetic food grade antioxidant, which was developed to be used in stabilizing various vegetable oils, fats and food against oxidative deterioration, thus retrading development of rancidity in these products and extending their storage life.

Tocopherol, a natural antioxidant present in vegetable oils is often inadequate for oxidative stability. Even external addition of Tocopherol provides little or no increase in the stability and hence needs synthetic antioxidant. Among the various synthetic anti-oxidant, TBHQ and Propyl Gallate are the most effective. However, unlike Propyl Gallate, TBHQ is not prone to discolouration in presence of Iorn.

TBHQ exhibits an outstanding stabilizing effect in unsaturated fats, particularly in Polyunsaturated vegetable oils, and inedible animal fats. TBHQ can also be advantageous in essential oils, nuts, buffer fat and food packaging material.

Thus, Tertiary Butyl Hydroquinone (TBHQ) provides a healthier and most favoured option for preserving food products.

Advantage from the use of TBHQ

• Excellent antioxidant potency can be obtained in edible oils and fats.
• Reduction in nuritional losses.
• Extended storage life.
• Crude oil can be transported maintaining their quality.

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BUTYLATED HYDROXYANISOLE (BHA)

A synthetic phenolic antioxidant Butylated Hydroxyanisole (BHA) is a commonly used fat soluble food preservative since 1947, with broad biological activities. It prevents spoilage by reacting with oxygen. It slows development of off-flavours, odours and colour changes caused by oxidation. It protects animals against radiation and the acute toxicity of various xenobiotics and mutagens.

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