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Product name:TBHQ

Name: tert-Butylhydroquinone
Synonyms: Butylhydroquinone; TBHQ; 2-tert-Butylhydroquinone; 2-(1,1-Dimethylethyl)-1,4-benzenediol
Molecular Structure   
Molecular Formula: C10H14O2
Molecular Weight: 166.22
CAS: 1948-33-0
EINECS: 217-752-2 
Density: 295
Melting point: 125-130 ºC
Boiling point: 273 ºC
Flash point: 171 ºC

Appearance: White crystal powder with a special odor.
Assay: 99.0% min.
t-Buty1-p-benzoquinone:0.2% max.
2,5-di-t-butylhydroquinone: 0.1% max.
Hydroquinone: 0.2% max.
Toluene: 0.0025% max.
As: 3mg/kg max.
Pb: 10mg/kg max.

Packing: 25Kg net paper drum with inner plastic bag.

  1. TBHQ’s anti-oxidation property is much better than common antioxidants usually used by foodstuff factories nowadays. In vegetable oil, the anti-oxidation capacity is TBHQ>PG>BHT>BHA while in animal oil: TBHQ>PG>BHA>BHT. Some oil-rich processed food such as fried potato chips and hoecakes can contain about 50% oil. Moreover, with a large surface, they are easy to be oxidized and become rotten. The results of anti-oxidation experiments in which potato chips are kept in 63℃ after being fried respectively in cotton oil and soybean oil. Their anti-oxidation capacity is shown: TBHQ>PG>BHT>BHA.
  2. TBHQ can prevent strongly several dozens of bacteria and mildews if it is added into food and fodder. For example, the addition of 500 ppm TBHQ has an obvious preventive effect on production of aftatoxin B1.
  3.Thermal stability
TBHQ’s melting point 125ºC-130ºC( boiling point 273ºC),is much higher than BHA (48-63ºC) and BHT (69.7ºC). Therefore, TBHO has excellent thermal stability when applied in food manufactured under high temperature, such as fried, deep-fried and cooking food.
  4.TBHQ will have no change in color or flavor when it meets iron and copper in application.

 TBHQ can be used as antioxidant in oils, fried food, dry fish products, biscuits, instant noodles, instant rice, dry fruit cans, seasoned meat products with the largest dosage of 0.2g/kg.

  Manufacturers who have used antioxidants such as BHA、BHT、VC natrium or PG do not have to change their technics and prescription. All they have to do is to replace their original antioxidants with TBHQ.
  The latest information abroad shows that TBHQ has excellent stabilization effect on unsaturated fat (esp. high unsaturated vegetable oils) and edible animal fat. It also applies to essence oil, nuts, inedible animal fat, tallow and food packing materials such as cellophane paper and paraffin oil.
  The most important principle of adding TBHQ in food is: to guarantee that the antioxidant is dissolved completely and distributed averagely in fat and oil. Only a small amount of (0.2g/kg)TBHQ in food oil is needed so whether antioxidation is successful or not depends on the method how the antioxidant is added. The choice of method relies on products, processing method and facilities a factory can provide. TBHQ can be used according to the following one or several methods and prescriptions.
1. Direct method
Heat fat or oil which needs stability to over 60ºC. After the fat or oil becomes liquid completely, stir TBHQ until it dissolves totally. Go on stirring for 20 minutes to make sure that it distributes in the fat or oil evenly(do not stir energetically less too much air is in the fat or oil.
2. Antioxidant condensation method
Dissolve TBHQ in a small amount of fat or oil (at 93ºC-121ºC) to make condensed TBHQ antioxidant solution. Add the solution directly into oil or use a quantifier to add the solution into liquid oil and stir until it is distributed evenly.
For example: melt 200 g TBHQ into 5kg vegetable oil at the temperature 93ºC-121ºC to make condensed TBHQ solution. After the solution is made, one ton fat or oil can be added directly into the solution or it can be put into the flavor for meat products and mixed with one ton diced meat to achieve the antioxidation effect.
3. Proportion method
Condensed TBHQ solution should be added proportionately or with the help of a quantifier into the pipe through which oil that needs the antioxidant will pass. Stainless steel pump should be used to measure the quantity of antioxidants needed. When the method is adopted, attention should be paid to enough onflow in the pipe which makes the antioxidant distribute evenly.
4. Spray method
TBHQ which has been diluted according to proportion needed can be sprayed directly onto nut food. The concentration of the solution should be adjusted according to quantity needed and the solution be guaranteed to spray evenly on the surface of products.
5. Other methods
Other innovative methods can be adopted to add TBHQ antioxidant into all kinds of food. Enterprises may put up new methods in light of characteristics of their products. For instance, TBHQ can be mixed into condiments and then put into sausage, other meat products or fried food to make their quality stable.


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