Antioxidants are a group of food preservatives that delay or prevent the deterioration of foods by oxidative mechanisms. This includes tertiary butylhydroquinone (TBHQ). Its molecules act by scavenging freed radicals or oxygen, or by inhibiting enzymes that facilitates oxidation.
TBHQ is regarded as the best antioxidant for protecting frying oils against oxidation. It provides good carry through protection similar to that of BHA and BHT. TBHQ widely used as antioxidants in cosmetics, food lipids and health products.
It is added in animal fats, fish oils, fats and oils used in the manufacture of heat-treated foods and frying fats. TBHQ also used in cereal-based snack foods, chewing gum, dehydrated broths, dehydrated meat, dehydrated potatoes, dehydrated soups, processed nuts, sauce, and seasoning and condiments.
TBHQ is adequately soluble in fats and does not complex with iron or copper, as observed for propyl gallate; therefore, it does not discolor the treated products.
Antioxidant TBHQ
