tert-Butylhydroquinone
China [CN] It has superior antioxidant performance and is stronger in antioxidant capacity than BHT, BHA, PG (propyl gallate) and vitamin E. It can effectively inhibit the growth of bacteria such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Bacillus paroxysmal, as well as microorganisms such as Aspergillus Niger, Aspergillus versicolor, and Aspergillus flavus. The antioxidant function of TBHQ is significantly superior to that of conventional antioxidants. In terms of plant Chemicalbook oil, the order of antioxidant capacity from strong to weak is: TBHQ>PG>BHT>BHA. Adding TBHQ to food not only delays the oxidation and deterioration of oils and fats, but also has an inhibitory effect on various microorganisms. It can be used as an antioxidant in edible oils and fats, fried foods, dried fish products, biscuits, instant noodles, quick-cooking rice, canned dried fruits, and cured meat products. It can also be used in cosmetics.
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