25 kg Drums with liner
25 kg Paper laminated HIDPE bags
with liner
1 kg Foil Packets in 20 kg cartons
Storage Condition :
Dry & Cool (Ambient Tem. 25oC.)
Shelf life
When the container is intact :
3 year from date of Manufacturing
When the container is open :
Subject to external environment
METHODS OF APPLICATION
TBHQ antioxidant is readily soluble at use levels in fats and oils and in a number of food grade solvents. It can be applied by the basic techniques in general use for applying other food grade antioxidants to oils, fats, and foods.
The fundamental rule to follow in applying antioxidant to food products is to ensure that the antioxidants are thoroughly dissolved and dispersed of the fat or oil portions. Since only small amounts of TBHQ antioxidants are required for protection of foods, the method of incorporating the antioxidants may determine the success of stabilization. Choice of method depends on the product, processing method and available equipment.
Direct Method
A fat oil, or wax can be stabilized by heating to 60o C (140o F) minimum and agitating sufficiently to dissolve the TBHQ. The agitation ( not so vigorous that excessive air is entrapped) should be continued for an additional 20 minutes to endure uniform distribution.
Spray Method
Food products such as nuts can be sprayed directly with a dilute antioxidant solution. The concentration of the solution should be adjusted to provide the desired amount of antioxidant and to ensure uniform distribution on the surface of the products.
Antioxidant Concentrate Method
Concentrated solution of the antioxidant can be prepared by dissolving the TBHQ in a small quantity of fact at 93o – 121o C (200o – 250o F) The hot concentrate or a predissolved antioxidant formulation can be introduced into the main body of fat directly or by metering. Agitation is required for thorough distribution.
Other Methods
Other innovative means can be used to apply TBHQ antioxidant to various food products. For instance, meat products such as sausages may be effectively stabilized by blending the antioxidant formulation into the sausages along with the seasoning mix.
Proportionate Methods
TBHQ or antioxidant formulations may be proportioned or metered into a pipeline through which the fat or oil to be stabilized is being pumped A stainless steel proportioning pump should be used to meter the desired amount of antioxidant into the fat or oil.The success of this technique depends on the turbulence created within the pipeline being sufficient to thoroughly disperse the antioxidant.
REFINED VEGETABLE OILS
Before TBHQ antioxidant was introduced, PG ( Propyl gallate) was considered to be the most effective food approved antioxidant for increasing the AOM stability of vegetable oils. An antioxidant solution containing PG in combination with BHA and BHT was used where good AOM stability and carry through stability were equally desirable.
With TBHQ, excellent antioxidant potency, can be obtained in refined vegetable oils, and there is good carry through of the antioxidant into deep-fat-fried foods such as potato chips (crisps) prepared in TBHQ treated oils.
TBHQ when used alone in vegetable oils does not provide significant improvements in AOM stability. It is used with TBHQ in vegetable oils, primarily because of its carry-through properties.
Refined Soyabean Oil
AOM STABILITY - As Hours to Develop Peroxide Value of 70 meq Peroxide value is defined as milliequivalents (meq) of peroxide per kilogram of fat.
