Antioxidant Butyl Hydroxy Toluene (BHT)
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Description
BHT (Butylated Hydroxy Toluene) food grade antioxidant is offered to prevent rancidity. It can stabilise a variety of organic materials against deterioration due to oxidation and is particularly useful in preventing fats and fat containing foods from becoming rancid. Extensive lab and field tests have proved that this antioxidant, even at extremely low concentration, prevents oxidation in a variety of substrates. It is particularly useful in preventing oxidation in prepared, baked, fried or otherwise processed foods.
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SPECIFICATION |
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| •Chemical Name | : | 2,6 Di-tert-butyl-para cresol ( 2,6 DBPC ) Butylated Hydroxy Toluene |
| •Synonyms | : | 2,6 - ditertbutyl - 4 - methylphenol |
| • CAS No. | : | 128-37-0 |
| •Purity wt | : | 99.0 min |
| •Colour, Molten | : | 50.0 APHA max |
| •Sulphated Ash % wt | : | 0.01 max |
| •Moisture % wt | : | 0.1 max |
| • Residue on ignition | : | 0.002 % max |
| • Arsenic | : | 3 ppm max |
| • Heavy Metal (as Lead) | : | 10 ppm max |
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Antioxidant Butyl Hydroxy Toluene (BHT)