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Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning.
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The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow rate of fat or oil that needs to be stable at a specified proportion through a stainless steel quantitative pump.
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Polymerization inhibitors MTBHQ, as an efficient polymerization inhibitor, plays a crucial role in the chemical industry. It can effectively prevent or slow down the polymerization reaction, thus ensuring the quality and stability of polymer products. The mechanism of action of Polymerization Inhibitors MTBHQ lies in its ability to react with free radicals in the polymerization reaction, thereby interrupting the growth of the polymerization chain. Free radicals are key species in the polymerization reaction that initiate chain reactions leading to the growth of polymer molecular chains.
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( 1)Stability in chemical reactionParylene is more effective in stabilizing the reaction process, but it discolors the resin.
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Physical and chemical properties:Density: 1.328g/cm3Melting point: 172-175℃Boiling point: 286℃Flash point: 141.6Refractive index: 1.612Critical temperature: 549.9℃Critical pressure: 7.45MPaIgnition temperature: 516℃Explosion limit (V/V): 15.3%Lower explosion limit (V/V): 1.6 %Property: white needle crystal, discolored by light, with special odorSolubility: soluble in hot water, soluble in cold water, ethanol and ether, slightly soluble in benzene Packaging, storage, transportation:1: 25KG (net weight) kraft paper laminated bag, lined with double polyethylene plastic bag.2: Store in a cool
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Eastman in the United States, Camlin in India, and others. At present, the production of tert butyl hydroquinone both domestically and internationally adopts the tert butylation method of hydroquinone, as shown in Figure 2. According to different classifications of alkylation reagents, it can be divided into tert butyl method, isobutylene method, and MTBE method.
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Tert butyl hydroquinone (TBHQ), also known as tert butyl hydroquinone, is a white crystalline powder with a melting point of 126.5-128.5 ℃ and a boiling point of 300 ℃. Its CAS number is 1948-33-0, and it is easily soluble in ethanol and ether. It is the most effective antioxidant for most oils, especially vegetable oils. T-butylhydroquinone, abbreviated as TBHQ, has a molecular formula of Cl0H1402 and a molecular weight of 166.22. [1] It is a white to light gray crystalline or crystalline powder with a very slight special odor.
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Researchers have been committed to exploring efficient antioxidant technologies and developing safe products. The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc.
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In view of the advantages of TBHQ and BHT, in recent years, BHT and TBHQ have become widely used antioxidants in fats and oil-rich foods . It should be pointed out that TBHQ and BHT have small molecular weights, are volatile and easy to sublimate, and under heating conditions, both volatilization and depletion are relatively fast, and the antioxidant performance will be generated through a series of complex redox reactions to produce the corresponding transformation products.
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This product does not affect the color and flavor of food, and is not used for coloring iron containing foods.It can effectively delay oil oxidation, improve food stability, and significantly extend the shelf life of oil and fat rich foods.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc.The pumping method injects the TBHQ concentrated solution prepared by the seed method into a pipeline with a fixed flow rate and flow r
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Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity.
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The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT. Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time. Adding 20mg/kg to oil for short-term storage is better than adding 100mg/kg. Although Vc and catechins have strong antioxidant effects, they are difficult to dissolve in oil and have poor thermal stability.
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With the development of farming and pet industry, the market demand for feed is increasing day by day, feed antioxidant TBHQ into the people's vision.1.Product ParametersMolecular formula: C10H14O2Molecular weight: 166.22CAS No.: 1948-33-0The experimental results show that adding 002% TBHQ to oil can increase the antioxidant stability of the tested oil by 2-5 times, thus extending the shelf life of oil based foods compared to adding traditional antioxidants; And the antioxidant effect increases with the increase of the addition amount; The use of a small amount of synergist in combination
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Product DescriptionIn addition, TBHQ also has characteristics such as high temperature resistance, oil solubility, and antibacterial properties, which are widely used in edible oils, fried foods, etc. By comparing the effects of various antioxidants in different products, summarizing the usage patterns, and providing theoretical basis for the application of TBHQ.The oil in oily food undergoes oxidation in the air, producing free radicals and peroxides, which are early indicators of food rancidity.
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TBHQ has good oil solubility and thermal stability, and does not change in color after heating.They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise. When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides.Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil.
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According to the hygiene standard GB2760 (0.4007) for the use of food additives in the People's Republic of China, TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. The maximum usage is 0.2g/kg. It is generally recommended to use 0.01~0.02% of the total amount of oil.One dose is versatile and can effectively inhibit the growth of bacteria and molds.
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Fully dissolve and evenly disperse TBHQ in oil, otherwise it will affect the antioxidant effect.Some organic acids and their derivatives can enhance the activity of TBHQ. It is better to mix it with 0010.02% citric acid.Oil antioxidants are a type of substance that can prevent or delay the deterioration of oils or fatty foods, extend their shelf life, and tert butyl hydroquinone (TBHQ) is a high-quality edible oil antioxidant.It is the most effective antioxidant for most oils, especially vegetable oils.
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Possible reaction pathways of 2,5-di-tert-butyl-hydroquinone (2,5-DTBHQ).Valgimigli et al. proposed a mechanism wherein semiquinone (2) reacts with molecular oxygen to produce 2,5-di-tert-butyl-1,4-benzoquinone (2,5-DTBBQ) and hydroperoxyl radical (HOO∙). The semiquinone (2) terminates a second propagation chain via either hydrogen abstraction (Reaction II) or addition reaction (Reaction IV) and these reaction pathways play a very critical role in the inhibition process.
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Hydroquinone Uses:In medicine, hydroquinone is mainly used in the treatment of pigmented skin diseases, such as chloasma and freckles, etc.
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The use of TBHQ can effectively delay oil oxidation in pastry foods,appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation.
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The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances.Temperature is the most important factor affecting oil oxidation, similar to general chemical reactions. As the temperature increases, the automatic oxidation rate of oil in the food increases. For every 10C increase in temperature. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product.
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More than 20 countries have approved the use of TBHQ as a food antioxidant, including China, the United States, Australia, Brazil, etc. The US Food and Drug Administration (FDA) allows TBHQ to be used alone or in combination (with BHA or BHT) for oil or fatty foods, including volatile essential oils, with a maximum allowable dosage of 200PPM. It can also be used in non-alcoholic beverages, margarine, and mixed nuts.China allows TBHQ to be used as a food additive, with a maximum dosage of 0.2g/Kg.
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Antioxidants are substances that prevent or delay food oxidation, improve food stability, and extend storage life.Food antioxidants can be divided into oil-soluble antioxidants and water-soluble antioxidants based on their solubility properties.Oil soluble antioxidants can be soluble in fats and oils, and have a good antioxidant effect on fats and fatty foods, preventing their oxidation, rancidity, and oil burning. Commonly used include butyl ether, dibutyl light toluene, gallic acid propionic acid vinegar, etc.TBHQ may volatilize faster than BHT.
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The product is high-quality and cost-effective, making it very suitable for enterprises such as edible oils and instant noodles to use.TBHQ can be used for edible oils, fried foods, dried fish products, biscuits, instant noodles, instant boiled rice, canned dried fruits, pickled meat products, roasted and fried nut foods (supplemented in February 2007), etc. One dose is versatile and can effectively inhibit the growth of bacteria and molds.
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