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Highly effective at low use levels—typically 0.01–0.02% in edible oils and fats.
Excellent thermal stability, maintaining antioxidant activity during high-temperature processing.
Compatible with other antioxidants (e.g., BHA, BHT) for synergistic performance.
Approved for food contact applications under global regulatory frameworks including FDA 21 CFR §182.3165 and EU Regulation (EC) No 1333/2008.
Minimal impact on flavor, odor, or color of finished products.
Refined vegetable oils (soybean, canola, sunflower, peanut).
Fried snack foods and potato chips.
Margarines and spreads.
Shortening and bakery shortenings.
Animal feed fats and premixes.
| Chemical Type | Tertiary butylhydroquinone (TBHQ) |
| Product Form | Free-flowing crystalline powder |
| Appearance | White to off-white crystalline solid |
| Assay (TBHQ content) | ≥ 99.0% (by GC) |
| Melting Point | 126.5–128.5 °C |
| Solubility | Soluble in ethanol, acetone, and warm oils; slightly soluble in water |
| Primary Applications | Food-grade lipid stabilization |
| Key Features | High efficacy, low volatility, regulatory compliance |
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Building A1, Jiete Industrial Park, Huangpu District, Guangzhou City, Guangdong Province, China
