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How to use the productDirect methodHeat the grease to 60~70°C, add TBHQ according to the required proportion amount, stir vigorously for 10~15 minutes to dissolve it then stir continuously (no need to stir vigorously to avoid excessive air entry) for about 20 minutes to ensure the TBHQ is evenly distributed.Seed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or oil to go and then stir, so that TBHQ uniform distribution.CaveatTBHQ should be fully soluble and e
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Animal fats undergo a series of reactions such as the aggregation of fats, the production and transmission of free radicals, and so on at high temperatures. At the same time, animal fats lack natural antioxidants, so it is necessary to add effective antioxidants to maintain an appropriate shelf life. Chen Yongquan et al. measured the changes in peroxide value of samples added with different antioxidants in lard while studying the antioxidant properties of TBHQ.
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Heat the oil directly to 35-60C, add TBHQ in the required proportion, vigorously stir for 10-15 minutes to dissolve it, and then continue stirring (without vigorously stirring to prevent excessive air from entering) for about 20 minutes to ensure uniform distribution of TBHQ.The seed method first completely dissolves TBHQ in a small amount of oil or 95% alcohol solution, and prepares 5-10% TBHQ oil or alcohol solution.
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If you want to prolong the preservation time of animal fats and oils, you can't do without the animal fat antioxidant TBHQ.Let me introduce you to it!Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0 2.Product CharacteristicsAnimal fat antioxidant TBHQ can be applied to high-temperature processed foods, such as fried foods, with good heat stability.TBHQ antioxidant for animal fats and oils has fat solubility and can be dissolved in animal and vegetable fats and oils, which makes it easy to add and use, thus improving the warranty time of fats and
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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash factor: 141.6Refractive index: 1.612Vital temperature: 549.9℃Crucial stress: 7.45mpaIgnition temperature: 516℃Explosion limit (v/v): 15.3%Lower explosion restrict (v/v): 1.6 %Property: White needle crystal, discolored through light, with special odor.Solubility: Soluble in hot water, soluble in bloodless water, ethanol and ether, slightly soluble in benzene. Packaging, storage, transportation:1: 25kg (internet weight) kraft paper laminated bag, coated with double polyethylene plastic bag.2:
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Product Parameters2-tert-butylhydroquinone as a food additive, TBHQ has been used in the United States and other more than 20 countries, China in 1992 was approved for use in oil and fat-containing foods, thousands of fish products, biscuits, quick-cooking noodles, canned fat-containing foods, cured meat products and so on.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0As a food additive, TBHQ has been used in more than 20 countries, such as the United States, and was approved to be used in oil and fat-containing foods, fish products, biscuits, quick-cooking noodles, canned fat-containing foods, and cured meat products in China in 1992. In the United States and China, the maximum permitted dosage of TBHQ in food is 200 ppm. the effect is not very ideal. Isobutene has higher activity than tert butanol, and its application and promotion prospects are very optimistic.
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Scope of applicationAccording to GB2760(0.4007), the hygienic standard of the People's Republic of China for the use of food additives, TBHQ can be used in edible fats and oils, deep-fried food, dried fish products, biscuits, instant noodle, instant rice, canned dried fruits, cured meat products, roasted and stir-fried nuts (February 2007 supplement), etc. The maximum use level is 0.2g/kg, and the general recommended use level is 0.01~0.02% of the total amount of fats and oils.
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It is soluble in ethanol, acetic acid, ethyl ester, isopropanol, ether, and oils, and is almost insoluble in water (25 ℃,<1%; 95 ℃, 5%). TBHQ is an oil soluble antioxidant that can prevent or delay the oxidation and deterioration of fats in food. As a food additive, TBHQ has been used in more than 20 countries such as the United States. In 1992, China was approved for use in oil and fat containing foods, dried fish products, biscuits, instant noodles, canned oil containing foods, pickled meat products, etc.
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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash point: 141.6Refractive index: 1.612Critical temperature: 549.9℃Critical pressure: 7.45MPaIgnition temperature: 516℃Explosion limit (V/V): 15.3%Lower explosion limit (V/V): 1.6 %Property: white needle crystal, discolored by light, with special odorSolubility: soluble in hot water, soluble in cold water, ethanol and ether, slightly soluble in benzene Packaging, storage, transportation:1: 25KG (net weight) kraft paper laminated bag, lined with double polyethylene plastic bag.2: Store in a cool
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Product ParametersTert-butylhydroquinone (TBHQ), also known as tert-butylhydroquinone, white crystalline powder with a point of 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up to the majority of fats and oils, especially vegetable oils antioxidant function of the most effective.
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Product Parameters：Tert-butylhydroquinone (TBHQ), also known as tert-butylhydroquinone, white crystalline powder with a point of 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up to the majority of fats and oils, especially vegetable oils antioxidant function of the most effective.
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Product ParametersTBHQ is white to light grey crystalline or crystalline powder, with very slight special smell, soluble in ethanol, acetic acid, ethyl alcohol, isopropyl alcohol, ethyl alcohol and oil, etc., a few are insoluble in water (25 ℃ <1%: 95 ℃ ﹤ 5%) TBHQ is a kind of oil-soluble antioxidant, which can prevent or prolong the oxidation of oil and fat deterioration in food.How to use the productSeed methodFirst dissolve TBHQ in a small amount of oil (or 95% alcohol solution), formulated as 5% ~ 10% of TBHQ oil (or alcohol solution), then directly or by the dosage added to the fat or
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Tert-butylhydroquinone, white crystalline powder its point is 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up, most of the fats and oils, especially for vegetable oils antioxidant function is the most effective.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-02-Tertiary butyl dihydroquinone, also known as tert-butylhydroquinone, white crystalline powder with a point of 126.5-128.5 ℃ point of 300 ℃ CAS No.: 1948-33-0, easily soluble in alcohols and waking up to the majority of fats and oils, especially vegetable oils antioxidant function of the most effective.
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Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning.
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Especially in areas with high room temperature, such as some southern regions of China, the sourness and flavor of instant noodles have become a hot topic of concern for instant noodle production enterprises and consumers. Therefore, appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity. Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health.
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However, the active chemical properties of oils and fats are prone to deterioration due to oxidation and other factors. Oil antioxidants are a type of substance that can prevent or delay the deterioration of oils or fatty foods, extend their shelf life, and tert butyl hydroquinone (TBHQ) is a high-quality edible oil antioxidant.At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2.
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Tert butyl hydroquinone (TBHQ), also known as tert butyl hydroquinone, is a white crystalline powder with a melting point of 126.5-128.5 ℃ and a boiling point of 300 ℃. Its CAS number is 1948-33-0, and it is easily soluble in ethanol and ether. It is the most effective antioxidant for most oils, especially vegetable oils. T-butylhydroquinone, abbreviated as TBHQ, has a molecular formula of Cl0H1402 and a molecular weight of 166.22. [1] It is a white to light gray crystalline or crystalline powder with a very slight special odor.
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Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0Product AdvantagesNowadays, as the synthesis cost continues to decrease, the application scope is gradually expanded to petrochemical industry, feed industry, electronic industry, battery industry, etc..Academic research and developmentTertiary butylhydroquinone is a chemically synthesized antioxidant, due to its antioxidant effect, is widely used in the food industry, feed industry, petrochemical industry, paint industry, electronics industry, cosmetics industry, etc., the application prospect is very broad
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Vegetable oil, animal fat, chewing gum, soup, seasoning, vitamins, grain food, nuts, essence, sausage, animal feed, grain food packaging, candy, instant potatoes, flavor substances, yeast, cosmetics, etcAs an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effectiveAntioxidants are substances that prevent or delay food o
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Introduction of nature:TBHQ is almost insoluble in water (about 5‰), soluble in ethanol, acetic acid, ethanol, isopropyl alcohol, ether and vegetable oil, lard, etc., almost insoluble in water (25℃, <1%). Boiling point 295℃, melting point 126 -128.5℃. It has the effect of preventing the failure of most fats and oils, especially vegetable oils. It does not change color in contact with iron and copper, but can turn pink if alkali is present.
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Introduction of nature:TBHQ is sort of insoluble in water (approximately five‰), soluble in ethanol, acetic acid, ethanol, isopropyl alcohol, ether and vegetable oil, lard, and so forth. Nearly insoluble in water (25℃, <1%). Boiling factor 295℃, melting factor 126 -128.5℃. It has the effect of stopping the failure of most fats and oils, specially vegetable oils. It does no longer trade color in touch with iron and copper, but can turn red if alkali is present.
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