Tert-butylhydroquinone (TBHQ) with the CAS number 1948 - 33 - 0 is a synthetic aromatic organic compound. It is a type of phenolic antioxidant, which is a white to off - white crystalline powder. The molecular formula of TBHQ is C₁₀H₁₄O₂, and its molecular weight is approximately 166.22 g/mol. TBHQ has a melting point range from 126.5 - 128.5 °C and a boiling point of 300 °C. It is slightly soluble in water but highly soluble in organic solvents such as ethanol, ether, and acetone. This product is typically supplied in high - quality form from factories, ensuring its purity and effectiveness for various applications.
TBHQ is widely used as an antioxidant in the food and oil industries. In the food industry, it is added to edible oils, fats, and fat - containing foods to prevent oxidation and rancidity. By inhibiting the oxidation process, TBHQ can extend the shelf life of products, maintain their flavor, and prevent the formation of unpleasant odors and tastes. For example, it is commonly used in vegetable oils, margarine, butter, and processed meats. In addition to the food industry, TBHQ is also used in the cosmetic and pharmaceutical industries. In cosmetics, it can prevent the oxidation of oils and fats in products, thus maintaining the stability and quality of the cosmetics. In the pharmaceutical industry, it can be used to protect some drugs and excipients from oxidation.
When using TBHQ, it is crucial to follow the recommended usage levels. In the United States, the Food and Drug Administration (FDA) allows a maximum use level of 0.02% (200 ppm) in fats and oils. The specific usage process usually involves dissolving TBHQ in a suitable solvent first, such as ethanol or a small amount of oil. Then, the solution is added to the target product under stirring conditions to ensure uniform distribution. It is important to note that TBHQ should be added during the early stages of the production process to maximize its antioxidant effect. Also, the product should be stored in a cool, dry place away from light and heat to maintain its stability.
Case 1: Vegetable Oil Industry
A large - scale vegetable oil producer was facing the problem of rapid oxidation of their products, which led to a short shelf life and poor product quality. After adding TBHQ at the recommended dosage of 200 ppm, the oxidation rate of the vegetable oil was significantly reduced. The peroxide value, which is an important indicator of oil oxidation, was kept at a low level for a much longer time compared to the control group without TBHQ. As a result, the shelf life of the vegetable oil was extended from 3 months to 6 months, and the product maintained its original flavor and quality throughout the extended period.
Case 2: Processed Meat Industry
A meat processing company was struggling with the discoloration and off - flavors in their processed meat products due to oxidation. By incorporating TBHQ into the meat products at an appropriate level, they were able to prevent the oxidation of fats in the meat. The color of the meat products remained stable, and the off - flavors were effectively eliminated. Consumers reported that the processed meat products tasted fresher and had a better overall quality. This also led to an increase in customer satisfaction and sales for the company.
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