BHA, or butylated hydroxyanisole, is a good antioxidant that is non-toxic at effective concentrations. As a food antioxidant, it can prevent the oxidation of fatty foods and delay their spoilage. The maximum allowable amount in food should not exceed 0.2 g/kg based on fat content.
At a concentration of 0.02%, the antioxidant effect of BHA increases by 10% compared to 0.01%, but its effectiveness decreases when the concentration exceeds 0.02%. When used as an antioxidant in cosmetics, it can protect against the oxidation of acids, hydroquinone, methionine, phospholipids, and thiopropanoic acid. It can also be used as an antioxidant in animal feed.
BHA can stabilize the color of raw beef and inhibit the oxidation of esters.
BHA, combined with sodium tripolyphosphate and ascorbic acid, can delay the spoilage of frozen pork chops.
BHA can stabilize the color of chili peppers, prevent the oxidation of walnuts, peanuts and other foods. Addition of BHA to cooking oil and salt can preserve the flavor of grilled foods and peanuts, and extend the shelf life of baked goods.
BHA can be used in conjunction with other fat-soluble antioxidants for better effects. For example, BHA and 2,6-di-tert-butyl-4-methylphenol are used to protect carp, chicken, pork chops, and frozen smoked pork slices.
BHA, along with 2,6-di-tert-butyl-4-methylphenol, propyl gallate, and citric acid, can be mixed into butter for candy production to prevent oxidation.
BHA can stabilize the color of raw beef and inhibit the oxidation of ester compounds.
The combination of BHA, sodium tripolyphosphate, and ascorbic acid can delay the spoilage of frozen pork chops.
BHA can stabilize the color of chili and chili powder and prevent the oxidation of foods such as walnuts and peanuts. Adding BHA to roasted oil and salt can preserve the savory flavor of roasted products and peanuts, and extend the shelf life of baked foods.
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