Description
A synthetic phenolic antioxidant chemically related to BHT but with different chain-breaking selectivity in lipid oxidation. Provides strong protection in animal fats, vegetable oils, and dry mix systems, and is frequently co-formulated with BHT for synergistic activity.
White or pale yellow waxy solid or flakes. Soluble in fats and oils, with low water solubility. Effective at low inclusion levels (typically 100 to 200 mg per kg of fat).
We supply food-grade and feed-grade BHA from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Food Grade BHA (FCC compliant, 98.5 percent purity minimum), Feed Grade for animal nutrition applications, and pre-blended BHA + BHT + citric acid synergist systems for high-performance fat stabilization at reduced single-component inclusion.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, melting range, residue on ignition, heavy metals, and microbiology.
Introduction
BHA was developed in the 1940s alongside BHT and propyl gallate as part of the first generation of synthetic phenolic food antioxidants. Commercial BHA is a mixture of two structural isomers (predominantly 3-tert-butyl-4-hydroxyanisole, with smaller amounts of 2-tert-butyl-4-hydroxyanisole), reflecting the alkylation chemistry used in production.
Industrial production proceeds by tert-butylation of para-methoxyphenol (hydroquinone monomethyl ether) using isobutylene under acid catalysis, followed by purification.
Regulated as E320 in the EU (with permitted levels varying by food category), classified as Generally Recognized as Safe by the U.S. FDA when used at or below 0.02 percent of fat content, and approved by JECFA with an Acceptable Daily Intake of 0.5 mg per kg body weight.
The molecule's antioxidant mechanism is hydrogen-atom donation from the phenolic hydroxyl group to peroxyl radicals, terminating the lipid-oxidation chain reaction. BHA is particularly effective in animal-fat systems and synergizes with BHT, propyl gallate, and citric acid to provide broader protection than any single component.
Regulatory status varies by jurisdiction: BHA is listed by the U.S. National Toxicology Program as reasonably anticipated to be a human carcinogen based on rodent studies, but remains approved for food use at controlled levels in the United States, the European Union, and most major markets. The clean-label trend has driven partial substitution by rosemary extract and tocopherol in retail food applications.
Where it is used
- Edible animal and vegetable fats: lard, tallow, butterfat, and vegetable shortening protection
- Cereal products, dry mixes, and instant rice and potato products
- Active dry yeast preservation
- Cured meat and processed meat seasoning blends; protects fat-phase rancidity
- Roasted nuts and dehydrated nut products
- Chewing gum base and confectionery applications
- Animal feed and pet food: protects fats, fat-soluble vitamins, and carotenoid pigments
- Cosmetic, personal-care, and pharmaceutical oil-based formulations
- Packaging films and food-contact plastics
- Pre-blended antioxidant systems combining BHA with BHT and citric acid for synergy
Technical data
| Item | Specification |
|---|---|
| Appearance | White to pale yellow waxy solid or flakes |
| Assay (GC) | ≥ 98.5% |
| 3-isomer content | ≥ 85% |
| Melting range | 48 °C to 63 °C |
| Loss on drying | ≤ 0.5% |
| Residue on ignition | ≤ 0.05% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Phenolic impurities | ≤ 0.5% |
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