BHA, commonly known as butyl hydroxyanisole, is a mixture of two isomers of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It has excellent solubility in oil and fats and excellent "carry in" capability in baked and fried foods. BHA provides excellent stability for a variety of foods, fats, oils and food packaging materials, and can be used in many countries and regions such as the United States, the European Union, the United Kingdom, Australia, and Malaysia, etc.
Product Origin:
GuangdongColor:
White or yellowishFood Additive Butyl Hydroxyanisole BHA Antioxidant
BHA butylated hydroxyanisole, commonly known as butyl hydroxyanisole, is a mixture of two isomers of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.It has excellent solubility in oils and fats and excellent "carry in" capability in baked and fried foods. bha e320 provides excellent stability for a variety of foods, fats, oils and food packaging materials, and can be used in many countries and regions such as the United States, the European Union, the United Kingdom, Australia, and Malaysia etc.
Product Quality Standards: GB1886.12, FCC
Characteristics of BHA:
Applications:
According to GB2760, BHA can be used in edible oil and fats, fried food, dried fish products, biscuits, instant noodles, instant rice, nuts, canned, processing.finally, and other products, in which the maximum usage is 0.2 g/kg. The maximum usage in chewing gum is 0.4 g/kg. BHA food additive can also be used in food packaging materials.
Advantages:
The most important property of BHA is its ability to remain active in baked and fried foods.
The "carry in" capacity of BHA and BHT in baked and fried foods with 0.01% content
(Source: Guangye Biotechnology Research Institute)
Usage:
1. Add 0.05-0.20 g/kg to the oil directly until it is completely dissolved and mixed, or mix it with 5-10% oil before application.
2. Marinated meat products and dried fish products are added directly by 0.05-0.20 g/kg or immersed in brine containing 0.005-0.02% BHA.
3. For fried foods, biscuits, instant noodles, quick-cooked rice, canned dried fruits, add 0.05-0.20 g/kg of BHA to the oil used.
4. Other foods such as ham or sausage, BHA can be added by mixing antioxidants with seasonings.
5. The diluted BHA solution can be sprayed directly on the inner surface of food packaging materials, or the packaging bag can be filled with antioxidant steam or sprayed with BHA on the packaging paper, of which the dosage is 0.02%-0.1%.
Notes:
1. Be sure to mix well when using.
2. When used in combination with other antioxidants, the sum of the proportions of their respective dosages to their maximum dosages should not exceed 1.
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BHA, commonly known as butyl hydroxyanisole, is a mixture of two isomers of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It has excellent solubility in oil and fats and excellent "carry in" capability in baked and fried foods. BHA provides excellent stability for a variety of foods, fats, oil and food packaging materials, and can be used in many countries and regions such as the United States, the European Union, the United Kingdom, Australia, and Malaysia, etc.
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