Food Grade Antioxidant BHT: Safe Antioxidant

In the complex world of the food industry, antioxidants play an important role. Among them, food-grade BHT has become a loyal guardian of food protection due to its excellent antioxidant properties and wide range of application fields. Recently, the National Health Commission issued a new national food safety standard, stipulating and guiding the use of food-grade BHT.

Food-grade BHT, chemical name 2,6-di-tert-butyl-p-methylphenol, is a colorless to slightly yellow crystal or liquid. It has excellent antioxidant properties, which can effectively delay the oxidative deterioration of food and extend the shelf life of food. Therefore, it is widely used in the production of edible oils, fried foods, dried fish products, biscuits, instant noodles, quick-cooked rice, canned nuts, cured meat products and other foods.

According to the newly released national food safety standards, the amount of food-grade BHT added to the above-mentioned foods shall not exceed 0.2gKG. This regulation is intended to ensure the safety and health of the food. At the same time, if BHT and BHA are mixed, the added amount cannot exceed 0.1gKG; if BHT and PG are mixed, the added amount cannot exceed 0.05gKG. These specific restrictions and guidance provide clear operational basis for food production and processing enterprises.

It is worth mentioning that food-grade BHT product packaging must have an eye-catching food-grade label to distinguish it from other non-food-grade BHT.

Although food-grade BHT has significant antioxidant effects, not all foods are suitable for adding BHT. For some foods with higher safety requirements, such as infant milk powder, children's food, etc., the addition of BHT is strictly restricted. Therefore, when manufacturing companies use BHT, they must follow relevant regulations and standards to ensure product safety and compliance.

As people's attention to food safety and health continues to increase, food-grade BHT, as an important antioxidant, has also received more attention in its use and development. In the future, we look forward to more research to delve into the safety and effectiveness of food-grade BHT and provide a more scientific basis for the development of the food industry.