BHA, commonly known as butyl hydroxyanisole, is a mixture of two isomers of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.It has excellent solubility in oils and fats and excellent "carry in" capability in baked and fried foods. BHA provides excellent stability for a variety of foods, fats, oils and food packaging materials, and can be used in many countries and regions such as the United States, the European Union, the United Kingdom, Australia, and Malaysia etc.
Chemical name: Butyl hydroxyanisole
● Strong antioxidant capacity with low concentrations
● Excellent shelf life extender
● Good stability at high temperature
● Excellent solubility, easy to use
● No peculiar smell after the product is added
● Strong "carry in" capability in baked and fried foods
● No coloration with metal ions
● Good antibacterial performance
The most important property of BHA is its ability to remain active in baked and fried foods.
The "carry in" capacity of BHA and BHT in baked and fried foods with 0.01% content
Source: Guangye Biotechnology Research Institute
Add 0.05-0.20 g/kg to the oil directly until it is completely dissolved and mixed, or mix it with 5-10% oil before application.
Marinated meat products and dried fish products are added directly by 0.05-0.20 g/kg or immersed in brine containing 0.005-0.02% BHA.
For fried foods, biscuits, instant noodles, quick-cooked rice, canned dried fruits, add 0.05-0.20 g/kg of BHA to the oil used.Other foods such as ham or sausage, BHA can be added by mixing antioxidants with seasonings.
The diluted BHA solution can be sprayed directly on the inner surface of food packaging materials, or the packaging bag can be filled with antioxidant steam or sprayed with BHA on the packaging paper, of which the dosage is 0.02%-0.1%.