High Quality Food Grade Butyl Hydroxy Anisole Standard Food Preservatives BHA

Product Description

Product Description

            Butylated hydroxyanisole, referred to as BHA. Its appearance is white granular material with a specific odor of phenols and a pungent smell. The melting point varies with the mixing ratio. BHT has monophenol-type volatility and is slightly volatile in pig fat at 61°C. Almost non-hygroscopic. It is quite stable to heat, and the color becomes darker when exposed to light for a long time. It is relatively stable under weakly alkaline conditions.

           Butylated hydroxyanisole is relatively stable to heat and is not easily destroyed under weakly alkaline conditions, so it is a good antioxidant. The antioxidant effect of BHA on animal fats is more effective than on unsaturated vegetable oils. Especially suitable for bakery products using animal fat. BHA has the property of changing color due to interaction with alkaline earth metal ions, so iron and copper containers should be avoided when using it. Mixing chelating citric acid or tartaric acid with this product not only synergizes, but also prevents coloration caused by metal ions. BHA has a certain volatility and can be distilled by water vapor, so it is easily lost in high-temperature products, especially in boiled and fried products. BHA can also be used in food packaging materials.

Product Parameters

                As a fat-soluble antioxidant, BHA is suitable for fatty foods and fat-rich foods. Due to its good thermal stability, it can be used under frying or baking conditions. In addition, BHA has a strong antioxidant effect on animal fats, but has a poor antioxidant effect on unsaturated vegetable fats. BHA can stabilize the pigment of raw beef and inhibit the oxidation of ester compounds. BHA combined with sodium tripolyphosphate and ascorbic acid can delay the spoilage of frozen pork chops, slightly extend the shelf life of spray-dried whole milk powder, and improve the shelf life of cheese. BHA can stabilize the color of chili peppers and chili powder and prevent oxidation of walnuts, peanuts and other foods. Adding BHA to baking oils and salt can preserve the flavor of baked goods and salty peanuts. Extend the shelf life of baked goods. BHA can be mixed with other fat-soluble antioxidants for better results. If used in combination with dibutylated hydroxytoluene, it can protect carp, chicken, pork chops and frozen bacon slices.
 

Item Name	Butylated hydroxyanisole (BHA)
Description	White to cream coloured flakes with characteristic odor
Solubility	Freely soluble in alcohol, propylene glycol. Insoluble in water
Melting point	62.4ºC
Identification	Conforms
Residue on ignition,  %	0.0039
Assay(HPLC),  %	99.29
Phenolic impurities	<0.5
Heavy metal(as Pb),  ppm	<10
Hydroquinone,  %	Nil
Arsenic(As),  ppm	<2
Lead(Pb),  ppm	<2
Mercury(Hg)	<1
SP.ABS(E^1% 1cm in ethanol at  290nm)	198.90
SP.ABS(E^1% 1cm in ethanol at 228nm)	340.27

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