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Xi'an Bosen Bio-Tech Co., Ltd.
001@bosenbio.com
  • protein sugar
  • protein sugar

BHA wholesale

casno. : CAS 25013-16-5

Butylated hydroxyanisole is a good antioxidant and is not toxic at effective concentrations. As a food antioxidant, it can hinder the oxidation of fatty foods and delay the time when food begins to deteriorate. Its maximum use in food should not exceed 0.2 g/kg on a fat basis. When the amount is 0.02%, the antioxidant effect is increased by 10% compared with 0.01%, and when the amount is more than 0.02%, the antioxidant effect is decreased. When used as an antioxidant for cosmetics, it can exert antioxidant effects on acids, hydroquinones, methylthio amino acids, lecithin and sulfurized dipropionic acid. Can also be used as an antioxidant for feed.


Specifications of BHA

Product Name

Factory Supply Food antioxidant butylated hydroxyanisole/BHA

Appearance

White fine powder

Specification

99.%

Keywords

butylated hydroxyanisole price,butylated hydroxyanisole food grade,Butylated hydroxyanisole

Storage

Keep in a cool, dry, dark location in a tightly sealed container or cylinder.

Shelf Life

24 Months


Function of Butylated Hydroxyanisole

(1) BHA can be stable raw beef pigment and inhibit the oxidation of ester compounds.

(2) BHA combine with sodium tripolyphosphate and ascorbic acid could delay frozen pork chops deterioration.

(3) BHA can stabilize the color of the pepper and chili powder, to prevent the oxidation of walnuts, peanuts and other food. Add the BHA baked oil and salt, can keep baked goods and salty aroma of peanut. Extend the shelf life of baked goods.

(4) BHA can be used mixed with other fat-soluble antioxidants, its effect is better. Such as BHA and dibutyl hydroxy toluene used to protect the carp, chicken, pork chops and frozen smoked pork slices.

(5) with BHA or dibutyl hydroxy toluene, propyl gallic acid and citric acid added mixed and add into butter of candy, used to make candy inhibits oxidation.

Application of Butylated Hydroxyanisole

(1) BHA can be stable raw beef pigment and inhibit the oxidation of ester compounds.

(2) BHA combine with sodium tripolyphosphate and ascorbic acid could delay frozen pork chops deterioration.

(3) BHA can stabilize the color of the pepper and chili powder, to prevent the oxidation of walnuts, peanuts and other food. Add the BHA baked oil and salt, can keep baked goods and salty aroma of peanut. Extend the shelf life of baked goods.


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