The antioxidant activity of BHT (Food Grade) can be incorporated to the baked products if it is utilized as an antioxidant in the shortenings applied in their production.
BHT (Food Grade) functions as a synergist with BHA and mixtures of these antioxidants are generally applied for stabilizing fats and oils as given weight of the mixture causes a greater stability to the fat or oil than would the same weight of BHT (Food Grade) or BHA if used independently.
BHT (Food Grade) is a chiefly excellent antioxidant for stabilizing meat, fish and bone meals.
BHT (Food Grade) may be used, either alone or in combination with BHA, to stabilize edible tallows and fats, fish and fish liver oils, vitamins and essential oils.
The maximum usage levels weight % of fat or oil as permissible by FDA and USDA are 0.02 and 0.01 respectively