Antioxidant TBHQ
Tert-butyl hydroquinone, TBHQ, is internationally recognized as the best oil anti-oxidant. TBHQ has been widely used in edible oil and food products that are rich in fats and oil. Regulatory agencies from over 100 countries and territories around the globe have given approval for use of TBHQ in food products.
Application:
● Edible oil and fats
● Mixed nuts
● Deep fried products
● Meat products
● Puffed food
Product Features：
● Great antioxidative effect
● Good safety
● Excellent heat stability
● It can effectively inhibit the growth of bacteria and mold.
● Effectively inhibit the growth of mould and bacteria
Application methods：
- Direct Method
A fat or oil can bestabilized by heating to aminimum of 60-70°C andagitating sufficiently for10~15 minutes to dissolvethe antioxidant. Theagitation (not so vigorousthat excessive air is entrapped) should becontinued for anadditional 20 minutes toensure uniformdistribution.
- Concentrate method
Concentrated solutions ofantioxidant can beprepared by dissolvingTBHQ in a small quantityof fat or oil (or 95%ethanol) to make a5~10% TBHQ solution.Directly introduce this pre-made solution intothe oil and fat. Agitationis necessary for uniform distribution.
- Pump-mixing method
The concentrated TBHQ solution made fromconcentrate method isfed into the inlet to thecirculating pump.Astainless-steelproportioning pump isused to meter the TBHQ concentration into the oil at a desired rate.Turbulence should besufficient to thoroughlymix TBHQ in the oilbefore the mixturereaches the storage tank.
- Spray method
Food products such asnuts, preserved meetproducts, fish productscan be sprayed directlywith a dilute TBHQ solution. Theconcentration of TBHQ solution should be adjusted as requireddepending on the type offood product. Generally,0.02% TBHQ ethanolsolution is suggested andmake sure antioxidant isspread uniformly.
- Mixing method
Blend and mix directlywith solid ingredients.
Notes：
● TBHQ must be fully dissolved in oil to achieve optimum antioxidant effectiveness
● TLimitation of TBHQ addition is less than 0.02% or 200ppm (% by weight of food)
● Citric acid could enhance the antioxidant activity of TBHQ
● TBHQ must not be mix-used with Propyl Gallate (PG)
● Avoid using this product under alkaline conditions