top quality Butylated Hydroxytoluene (BHT) 128-37-0,China SHUNYI price supplier

BHT (Butylated Hydroxy Toluene) food grade antioxidant is offered to prevent rancidity. It can stabilise a variety of Organic materials against deterioration due to oxidation and is particularly useful in preventing fats and fat containing foods from becoming rancid. Extensive lab and field tests have proved that this antioxidant, even at extremely low concentration, prevents oxidation in a variety of substrates. It is particularly useful in preventing oxidation in prepared, baked, fried or otherwise processed foods.

Specifications:
Chemical Name:	2,6 Di-tert-butyl-para cresol ( 2,6 DBPC ) Butylated Hydroxy Toluene
Synonyms :	2,6 - di tert butyl – 4 – methylphenol
CAS No. :	128-37-0
Purity wt%	99.0 min
Colour, Molten	50.0 APHA max
Sulphated Ash % wt	0.01 max
Moisture % wt	0.1 max
Residue on ignition	0.002 % max
Arsenic	3 ppm max
Heavy Metal (as Lead)	10 ppm max
Physical Properties :-
Appearance:	White crystalline solid	Structural Formula
Formula wt.:	220.35
Specific Gravity:	20 / 4 °c : 1.01
Freezing Point:	69 °c min
Boiling Point:	265 °c – (760 mm)
	190 °c – (100 mm)
Flash Point: (Closed Cup)	245 0F ASTM D93-73 118.3 °c
Refractive Index:	1.486
Bulk Density:	37.5 lb / cu.ft
Viscosity:	3.5 (80 °c)

 

 

Water Insoluble

Propylene Glycol Insoluble

Ethanol 25

Glyceryl Monooleate 15

Soyabean Oil 30

Cottonseed Oil 2

 

Solubility at 25°c (Approx %) :-

 

Applications:

The antioxidant activity of BHT can be transferred to baked products if it is used as an antioxidant in the shortenings used in their manufacture. BHT acts as a synergist with BHA and mixtures of these antioxidants are commonly used for stabilising fats and oils as given weight of the mixture imparts a greater stability to the fat or oil than would the same weight of BHT or BHA if used individually.

BHT is a particularly good antioxidant for stabilizing meat, fish and bone meals. BHT may be used, either alone or in combination with BHA, to stabilise 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