BHT, or butylated hydroxytoluene, is commonly used in products as a synthetic antioxidant to prevent fats and oils from becoming rancid. It is popularly used in food, cosmetics, and pharmaceuticals. .
BHT is used for its antioxidant properties, which allow it to inhibit the oxidation of fats and oils. Oxidation is a chemical process that can result in the deterioration of the product, leading to off flavors, odors, and a decrease in nutritional value. By adding BHT to products, manufacturers can extend the shelf life of the product and maintain its quality for a longer period.
The use of BHT in products has been extensively researched, with studies showing its effectiveness in preventing oxidation. One study published in the Journal of Food Engineering found that BHT significantly delayed the onset of oxidation in sunflower oil, compared to a control sample without BHT. Another study published in the Journal of Agricultural and Food Chemistry demonstrated that BHT effectively inhibited the oxidation of lipids in meat products.
Despite its benefits, there have been some concerns raised about the safety of BHT. Some studies have shown potential health risks associated with high levels of BHT consumption, including links to cancer and hormonal disruptions. However, regulatory bodies such as the FDA and EFSA have determined that BHT is safe for use in the amounts typically found in food products.
In conclusion, BHT is used in products as an antioxidant to prevent oxidation and extend shelf life. Research has shown its effectiveness in inhibiting the deterioration of fats and oils, and regulatory bodies have deemed it safe for use in products. While there are concerns about potential health risks, the benefits of using BHT in products outweigh the risks when used in moderation.
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