Butylated hydroxyanisole
China [CN] Antioxidants, the antioxidant effect of 3-BHA added to food is 1.5 to 2 times stronger than that of 2-BHA. However, the mixture of the two has a certain synergistic effect. Therefore, the efficacy of the mixture containing a high proportion of 3-BHA is almost the same as that of pure 3-BHA. BHA can interact with the peroxides produced during the oxidation process of oils and fats, cutting off the chain reaction of automatic oxidation of oils and fats and preventing further oxidation of oils and fats. When BHA is mixed with other antioxidants and used in combination with synergists such as citric acid, its antioxidant effect is more significant. In addition to its antioxidant effect, BHA also has considerable antibacterial power and anti-mold properties. As a food additive, it is used as an antioxidant in oils and fats, lard, salted fish and shellfish products, dried fish and shellfish products, salt and pepper biscuits, thin slices of fried potatoes, instant noodles, fried pastries, etc. It is also used as a feed additive and a gasoline additive. 3-tert-butyl-4-hydroxyanisole (2-BHA) is also used as a biochemical reagent.
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