Description
A synthetic phenolic antioxidant specifically designed for fats, oils, and oil-containing foods. Approximately 99 percent purity standard. Provides exceptional protection against oxidative rancidity at very low use levels, typically 100 to 200 mg per kg of oil.
White to pale tan crystalline powder. Soluble in fats and oils; less soluble in water. Not affected by metal ions or heat under normal cooking conditions, distinguishing it from natural tocopherol antioxidants.
We supply food-grade TBHQ from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (99 percent purity, FCC compliant), Industrial Grade for non-food applications including cosmetics and lubricants, and pre-blended TBHQ-with-citric-acid synergist systems for enhanced antioxidant activity.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, melting range, residue on ignition, heavy metals, and microbiology.
Introduction
TBHQ was developed by Eastman Chemical in the 1970s as a more effective antioxidant for fats and oils than the existing BHA and BHT options, and rapidly became the dominant synthetic antioxidant for vegetable oil applications globally.
Industrial production proceeds by tert-butylation of hydroquinone using isobutylene under acid catalysis, followed by purification and crystallization to yield 99 percent or higher purity material.
Regulated as E319 in the EU (with a maximum permitted level of 200 mg per kg of fat), classified as Generally Recognized as Safe by the U.S. FDA when used at or below 0.02 percent of fat content (200 mg/kg), and approved by JECFA with an Acceptable Daily Intake of 0.7 mg per kg body weight.
The molecule's antioxidant action comes from its phenolic structure: the hydroxyl groups donate hydrogen atoms to peroxyl radicals during lipid oxidation, terminating the radical chain reaction that drives rancidity. Effectiveness exceeds BHA and BHT in most fat and oil systems on a mass-equivalent basis.
Strategic role in oil manufacturing centers on shelf-life extension: TBHQ-treated vegetable oils achieve 50 to 100 percent longer oxidative stability than untreated oils at typical use levels. The compound is the workhorse antioxidant in instant noodle frying oil, snack-food production, and pre-fried frozen food manufacturing globally.
Where it is used
- Edible fats and oils: vegetable oils, lard, tallow, palm oil, and fish oils; the dominant synthetic antioxidant in this category globally
- Fried snacks: potato chips, instant noodles, fried tortilla chips; protects oil during frying and shelf life
- Roasted nuts and nut-coating products
- Bakery shortening and bakery fat applications
- Confectionery fillings containing fats and chocolate-based products
- Margarine and spread applications
- Animal feeds containing fats and pet food preservation
- Pharmaceutical applications: oil-based formulations and topical preparations
- Cosmetic and personal-care products: lipstick, sunscreen, and oil-based skincare
- Industrial applications: fuel stabilizer in biodiesel and synthetic oil applications
Technical data
| Item | Specification |
|---|---|
| Appearance | White to pale tan crystalline powder |
| Content (C10H14O2) | ≥ 99.0% |
| Melting range | 126.5 °C to 128.5 °C |
| Loss on drying | ≤ 0.5% |
| Residue on ignition | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Free hydroquinone | ≤ 0.1% |
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