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Several Common Fat-Soluble Antioxidants

Release time:

Aug 24,2023

Butylated hydroxyanisole (BHA). Due to its excellent stability even after heating, it is highly effective in preserving food. It is one of the most widely used antioxidants internationally and also a commonly employed antioxidant in China. BHA exhibits synergistic effects when combined with other antioxidants and works particularly well when used in conjunction with synergists such as citric acid, significantly enhancing its antioxidant performance. BHA is generally considered to have very low toxicity and is relatively safe.

　　According to sources from food additive manufacturers, the most commonly used fat-soluble antioxidants currently include the following:
　　(1) BHA: Butylated Hydroxyanisole. Due to its excellent stability even after heating, it is highly effective in preserving food. It is one of the most widely used antioxidants internationally and also a commonly employed antioxidant in China. BHA exhibits synergistic effects when combined with other antioxidants and works particularly well when used in conjunction with synergists such as citric acid, significantly enhancing its antioxidant performance. BHA is generally considered to have very low toxicity and is relatively safe.
　　(2) BHT: Butylated Hydroxytoluene. Compared with other antioxidants, BHT exhibits higher stability and better heat resistance; it has little impact at typical cooking temperatures and delivers excellent antioxidant performance. It is particularly effective for foods intended for long-term storage as well as baked goods. BHT is an inexpensive antioxidant widely used internationally, especially in the processing of aquatic products. It is typically used in combination with BHA and often enhanced by citric acid or other organic acids. Compared to BHA, BHT has slightly higher toxicity.
　　(3) PG: Propyl gallate. It is relatively stable to heat. PG exhibits stronger antioxidant activity in lard than BHA and BHT, and has lower toxicity.
　　(4) TBHQ: tert-Butylhydroquinone. It is a relatively new class of phenolic antioxidants with excellent antioxidant efficacy.

Types and Restrictions of Synthetic Food Colorings

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Types and Restrictions of Synthetic Food Colorings

None