TBHQ (Tert Butyl Hydroquinone)

 
 

Tertiary Butyl Hydroquinone (TBHQ) is an antioxidant and is procured by artificial synthesis and is specifically used for stabilizing and preventing Rancidification of edible fats and oils whether vegetable or animal based. It is very widely applied for increasing the shelf-life of these oils and fats.

Although a natural antioxidant called Tocopherol already exists in almost all kinds of vegetable oils and fats. It has negligible potential to offer stabilization of the product. It makes no difference on adding Tocopherol externally to enhance the shelf-life of the product. These fats and oils require synthetic antioxidants. TBHQ and Propyl Gallate are the highly valuable for this purpose as compared to other types of artificial anti-oxidants. Yet, TBHQ is more preferred than Propyl Gallate as it does not discolor in the presence of Iron. TBHQ very ideally preserves unsaturated fats especially polyunsaturated vegetable oils and inedible animal fats. They are more appropriate for saturated fats, nuts, essential oils and food packaging material as well. It is also a healthier alternative for these types of fat and oils.

 

Specification of TBHQ :

Name of Products : Tertiary Butyl Hydroquinone
Common Name : TBHQ
Empirical Formula : C10H14O2
CAS Number : 1947 - 33 - 0
Structural Formula : Phase Transfer, Catalysts, Intermediates Pigments, Dyes, Food Colors,acid Pigments, Dyes Manufacturer, Herbal Extracts, ahmedabad, chemical, manufacuter, exporter, tbhq chemicals, india
Physical Appearance : White Crystalline Power
Molecular Weight : 166.22
Melting Range : 126.5 °C to 128 °C
Purity as C10H14O2 % by mass : 99.0% Minimum
t-butyl p-benzoquinone % mass : 0.2 % Maximum
2,5-Di-Tert. Butyl Hydroquinone, % by mass : 0.2 % Maximum
Hydroquinone % by mass : 0.1 % Maximum
Arsenic (as As) mg./kg . : 3.0 Maximum
Heavy metal (as Pb) : 2.0 Maximum
Toluence mg/kg : 25.0 Maximum
Uv absorbance
(Polynuclear Hydrocarbons)
: Passes Test
 

Advantages of application of TBHQ :

  • Excellent antioxidant effectiveness can be found in edible oils and fats
  • Decrease in nutritional losses
  • Enhances the shelf-life
  • Lets qualitative transportation of Crude oil feasible
 

Area of Application (TBHQ) :

  • All types of unsaturated fats and oils such as Cotton seeds oil, Soya bean oil, Mustard oil, coconut oil, Sunflower oil, Cannola oil, Corn oil, Palm oil, Groundnut oil, Rice bran oil
  • Baked and confectionary Products
  • Cosmetics
  • Edible Fats
  • Emulsifiers   
  • Flavoring and spices   
  • Margarine
  • Snack foods like Fried Potato chips, Instant Noodles
  • Citrus oils
  • Butter Fats
  • Fried Nuts   
  • Pet Foods
  • Cereal and Grains   
  • Lard
  • Essential oils like Peppermint oil, Orange oil etc
 

Method of Application :

TBHQ antioxidant has excellent solubility in fats and oils. It can be applied by the basic techniques in general use for applying antioxidants to fats & fatty foods. The basic thing that is to be kept in mind for enhancing the application of anti-oxidants is that it should be fully dissolved and dispersed in the substance they are dissolved. This ultimately affects the property of stabilization. This can be done in a few methods such as:

  • Direct Method : this method involves heating the fat, oil or wax up to 60° C minimum non-aerated agitation to dissolve the TBHQ efficiently. The agitation must be executed for further 20 minutes to make certain it is homogeneously distributed.
  • Concentrate Method : A Concentrated solution of this antioxidant can be made by dissolving the TBHQ in a tiny quantity of fat at 90 ° C 120 ° C. This prepared formulation can be included in the oils and fat products along with Agitation.
  • Proportionate Method : This method involves metering the TBHQ or antioxidant formulation into a pipeline via which fat or oil that needs to be stabilized is pumped. The turbulence produced inside the pipeline helps to determine the working of the process, i.e. if the antioxidant is dispersed or not.
  • Spray Method : this method involves direct spraying of the dilute antioxidant solution on the food material. This makes certain that the food is uniformly coated with this antioxidant
  • Other Method : there are several other methods for the application of this anti-oxidant. For example meat balls or sausages can be preserved and stabilized by mixing the anti-oxidants with the seasoning mix.