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Oil-soluble Synthetic Antioxidants
The four main synthetic antioxidants are:
 BHA
BHT
Propyl Gallate
TBHQ
The dose rates of these antioxidants are specified by Standard 1.3.1 of the Food Standards. Please refer to these standards to ascertain the maximum permitted dose in your specific application.
 BHA
(Butylated Hydroxyanisole) can be easily applied to food items
because of its outstanding solubility in fats and oils and ability to
withstand most processing steps. It is renowned for its “carry through” effect
into cooked foods, providing extended shelf life.
BHA imparts excellent
stability to a vast array of food products, fats, oils, vitamins, pet
foods and packaging material.
 Solubility
information (pdf) |
 BHT
(Butylated Hydroxytoluene) has a similar functionality to BHA
but is generally less heat stable compared to BHA.
It can be used singly
or in combination with other antioxidants, and imparts stability to fats,
oils, cereals, and packaging material.
Solubility
information (pdf) |
 Propyl
Gallate is noted for its effectiveness in improving the storage
life of butter oils, poultry fat, and various other fats and oils.
It
is often used in conjunction with BHA and BHT (and citric acid) where
it has a synergistic effect.
Propyl Gallate may react with metals such
as iron or copper and discolour.
Propyl Gallate is suggested for use
in vegetable oils in countries where regulations currently do not permit
the use of TBHQ.
Solubility
information (pdf) |
 TBHQ
(Tertiary Butylhydroquinone) is the most effective choice for
highly unsaturated vegetable oils and many edible animal fats.
It has
good solubility in oil and provides cost-effective antioxidant protection.
Solubility
information (pdf) |
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