BHA (Butylated Hydroxyanisole), is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used in certain amounts as a food additive with the E number E320. Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented. BHA is also commonly used in medicines, such as isotretinoin (known as Accutane or Roaccutane), lovastatin, and simvastatin, among others
Kojic Acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.
Cosmetic use: Kojic Acid is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances and lighten skin.
Food use: Kojic acid is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors
Medical use: Kojic acid also has antibacterial and antifungal properties.
BHA is a newly synthesized antioxidant with better anti-oxidant effect, especially suitable for anti-oxidation of vegetable oil, and can improve the anti-oxidation stability of edible oil by 3-5 times. Mainly used as an inhibitor for polyvinyl chloride. In the food industry, it is used as antioxidation for vegetable oil and fat,roasted food, fried food, and meat products. It also used as a stabilizer for insecticide, as well as intermediate for dye and pharmaceutical.
It's a kind of white to pale gray crystal or crystalline powder with a slightly unpleasant odor, which is dissolved in ethanol, acetic acid, ethyl ester, isopropyl alcohol, ether, and vegetable oil, lard, hardly soluble in water.
Function of BHA
As an oxidant, it can be used in edible grease, fried foods, biscuits, instant noodles, quick-cooking rice, dried fruit, canned, dried and salted fish products, meat products and so on. The maximum amount to be used is recommended at 0.2g/kg.
Application of BHA
Tertiary butyl hydroquinone (BHA) is more advantageous than BHT,BHA,PG and Vitamin E with adding food phyti cacid during processing configuration,which can effectively inhibited growth of Bacillus subtilis,Staphylococcus aureus, Escherichia coli,Bacillus and other bacteria produce shortness of breath,and Aspergillus niger, Aspergillus versicolor,Aspergillus and other microbial.
Tertiary butyl hydroquinone (BHA) can improve the stability and extension of food shelf life,and Tertiary butyl hydroquinone (BHA) is applicable to general animal and plant fats or rich fats,especially used in vegetable oils,what's more,Tertiary butyl hydroquinone (BHA) is preferred antioxidant in salad oil,cooking oil and oil with high anti-oxidant
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| Item |
Standard |
Result |
| Appearance |
White or light yellow powder |
Conforms |
| Assay |
More than 95.00% |
98.19% |
| Whiteness |
More than 68 |
89.8 |
| Specific Rotation |
+21~+24° |
+23° |
| Melting Range |
107.0-117.0ºC |
109.0-110.0ºC |
| Lossing on dry |
≤2.0% |
0.30% |
| Residue on ignition |
≤0.1% |
0.03% |
| Total heavy metal |
≤4mg/kg |
<4 mg/kg |
| Pb |
≤2mg/kg |
<2mg/kg |
| As |
≤3mg/kg |
<3mg/kg |
Butyl hydroxyanisole can be used in edible oils, fried foods, dried fish products, biscuits, instant noodles, instant cooked rice, canned nuts, cured meat products, breakfast cereals, and the amount used is 0.2g/kg.
When butylhydroxyanisole is mixed with dibutylhydroxytoluene or propyl gallate, the total amount of butylated hydroxyanisole and dibutylhydroxytoluene shall not exceed 0.1 g/kg, and the propyl gallate shall not exceed 0.05 g/ Kg (usage is based on fat).
It can also be used as a gum ingredient.
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