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This may be due to TBHQ being more prone to volatilization under high temperature conditions and losing its effectiveness, and under certain conditions, TBHQ may volatilize faster than BHT. Therefore, the application of microcapsule technology can solve this problem under high temperature conditions.
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Scope of applicationAccording to GB2760(0.4007), the hygienic standard of the People's Republic of China for the use of food additives, TBHQ can be used in edible fats and oils, deep-fried food, dried fish products, biscuits, instant noodle, instant rice, canned dried fruits, cured meat products, roasted and stir-fried nuts (February 2007 supplement), etc. The maximum use level is 0.2g/kg, and the general recommended use level is 0.01~0.02% of the total amount of fats and oils.
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The product is high-quality and cost-effective, making it very suitable for enterprises such as edible oils and instant noodles to use.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. One dose is versatile and can effectively inhibit the growth of bacteria and molds.
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According to the hygiene standard GB2760 (0.4007) for the use of food additives in the People's Republic of China, TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. The maximum usage is 0.2g/kg. It is generally recommended to use 0.01~0.02% of the total amount of oil.One dose is versatile and can effectively inhibit the growth of bacteria and molds.
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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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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.
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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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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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How to use the productDirect methodHeat the grease to 60~70°C, add TBHQ according to the required proportion amount, stir vigorously for 10~15 minutes to dissolve it then stir continuously (no need to stir vigorously to avoid excessive air entry) for about 20 minutes to ensure the TBHQ is evenly distributed.Seed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or oil to go and then stir, so that TBHQ uniform distribution.CaveatTBHQ should be fully soluble and e
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Introduction of nature:TBHQ is almost insoluble in water (about 5‰), soluble in ethanol, acetic acid, ethanol, isopropyl alcohol, ether and vegetable oil, lard, etc., almost insoluble in water (25℃, <1%). Boiling point 295℃, melting point 126 -128.5℃. It has the effect of preventing the failure of most fats and oils, especially vegetable oils. It does not change color in contact with iron and copper, but can turn pink if alkali is present.
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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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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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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.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity. Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health.
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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash point: 141.6Refractive index: 1.612Critical temperature: 549.9℃Critical pressure: 7.45MPaIgnition temperature: 516℃Explosion limit (V/V): 15.3%Lower explosion limit (V/V): 1.6 %Property: white needle crystal, discolored by light, with special odorSolubility: soluble in hot water, soluble in cold water, ethanol and ether, slightly soluble in benzene Packaging, storage, transportation:1: 25KG (net weight) kraft paper laminated bag, lined with double polyethylene plastic bag.2: Store in a cool
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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash factor: 141.6Refractive index: 1.612Vital temperature: 549.9℃Crucial stress: 7.45mpaIgnition temperature: 516℃Explosion limit (v/v): 15.3%Lower explosion restrict (v/v): 1.6 %Property: White needle crystal, discolored through light, with special odor.Solubility: Soluble in hot water, soluble in bloodless water, ethanol and ether, slightly soluble in benzene. Packaging, storage, transportation:1: 25kg (internet weight) kraft paper laminated bag, coated with double polyethylene plastic bag.2:
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This product does not affect the color and flavor of food, and is not used for coloring iron containing foods.It can effectively delay oil oxidation, improve food stability, and significantly extend the shelf life of oil and fat rich foods.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc.The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow r
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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.Fully dissolve and evenly disperse TBHQ in oil, otherwise it will affect the antioxidant effectSome organic acids and their derivatives can enhance the activity of TBHQ. It is better to mix it with 0010.02% citric acid.This product cannot be mixed with PG (Propyl Gallate) for use.
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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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Researchers have been committed to exploring efficient antioxidant technologies and developing safe products. The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc.
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Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity.
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1.Product CharacteristicsTertiary butylhydroquinone(TBHQ), white or slightly reddish brown crystalline powder, has a very light special fragrance, almost insoluble in water (about 5 per cent), soluble in ethanol, ethyl acetate, ether and other organic solvents.Tertiary butylhydroquinone has synergistic properties and can be used synergistically with other antioxidants (e.g. BHA, B HT) as well as chelating agents (e.g.
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Molecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Product Characteristics1. Tertiary butylhydroquinone is a highly efficient, low-toxicity antioxidant phenolic antioxidant with excellent antioxidant effect, and with the existing food antioxidants BHA, BHT, PG, etc. Comparison of antioxidant capacity as high as 5-7 times2. synergistic: with other antioxidants (such as BHA, B HT) and chelating agents (such as citric acid, etc.) together, there is a synergistic effect.3.
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The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances.Temperature is the most important factor affecting oil oxidation, similar to general chemical reactions. As the temperature increases, the automatic oxidation rate of oil in the food increases. For every 10C increase in temperature. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product.
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