Oil is one of the most important nutrients in the human body.Oxidation occurs all the time in nature.The automatic oxidation of fats and fatty foods often produces harmful substances that people try to avoid.In the oil industry and food industry (fatty food), how to slow down the automatic oxidation of oil, and how to effectively increase the oxidation stability of oil, has become a big problem.

At present, applying antioxidants is an effective and economical method to control oil oxidation. Among them, TBHQ is the most widely used antioxidant with the best effect.TBHQ is a free radical scavenger, which can remove the active free radicals produced in the process of oxidation and form a relatively low active free radical itself, thus stopping the chain reaction of automatic oxidation.

TBHQ is a white crystalline powder with good solubility in oil.Most commonly used in vegetable oils, frying oils and greasy foods.According to GB2760, TBHQ can be used for edible oil, fried food, dried fish products, baked products, instant noodles, quick-cooked rice, canned dried fruit, preserved meat products, etc.The maximum usage is 0.2g/kg.The recommended amount of oil is 0.01 ~ 0.02%.

Feature 1

As a polyphenolic antioxidant, the activity of TBHQ in vegetable oil is much higher than that of BHA and BHT.

Based on Rancimat accelerated oxidation analysis, the oil oxidation stability time was obtained at 110℃ and 10L/h.

Feature 2

TBHQ has good thermal stability and is known as the most effective antioxidant in frying oil.

TBHQ should be added to frying oils early in their production to protect them during handling, transportation and storage.TBHQ also provides good "carry" properties for fried foods, thus extending the shelf life of the final product.Laboratory tests showed that fries in the oil control group could only be stored for 8 days at 63℃, while fries with 0.02%TBHQ oil could be stored for 26 days.It is important to note that commercial fried foods are cooked for a long time and continuously, and the oil and antioxidants are constantly being consumed.If the antioxidant content in the frying oil is to be supplemented to the high potency levels allowed, the antioxidant concentration in the supplement oil should be as high as the concentration originally present in the oil.If antioxidant content is maintained at appropriate, effective levels, its shelf life will be improved and more reliable.For extended shelf-life in hot weather, consider using higher concentrations of TBHQ (0.04%-0.06%) in supplements to meet specific stabilization requirements.

Feature 3

TBHQ has excellent synergistic effect with other antioxidants such as citric acid.

Citric acid can effectively chelate and passivate metal ions in oil and enhance the antioxidant effect of TBHQ.Citric acid can generally be added during the cooling phase of the deodorization process.The oxidation stability of olive oil was improved from 7h to 12h by 0.02% TBHQ, and to 58h by using 0.01% citric acid.

TBHQ should be directly dissolved or added to food as a grease concentrate or sprayed into food products as an emulsion, and should be added to fresh products as early as possible for optimal antioxidant effects.

About FD TECH

FD TECH Food Ingredient Co., Ltd. is based on nearly 40 years of ingenuity research in the food and chemical industry, focusing on the in-depth cultivation of food fats and antioxidants, and is committed to providing high-quality products and services for the world, creating the best antioxidant solutions for tomorrow!