Antioxidants are used as Food Antioxidant to preserve food for a longer period of time. Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food. In the absence of Food Antioxidant additive oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food.

Different kinds of Food Antioxidant act in a different ways but the end result is to delay or minimize the process of oxidation in food. Some Food Antioxidant additives combine with oxygen to prevent oxidation and other prevent the oxygen from reacting with the food leading to its spoilage.
Tertiary Butyl Hydroquinone (TBHQ)

Molecular weight : 166.21
Chemical formula :C10 H14 O2
CAS No. : [ 1948-33-0]
Assay : 99.00% Min.
Insolubility : Water at 25º C Benzene at 25º C
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Butylated Hydroxy Anisole (BHA)

Molecular weight : 180.25
Chemical formula :C11 H16 O2
CAS No. : [ 25013-16-5]
Solubility : in Lipids/Ethanol
Insolubility : in Water
Boiling Point @733 mm Hg : 264º C - 270º C
Appearance: White Waxy Flakes
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Crystal Quinone Pvt. Ltd. For Antioxidants Suppliers