Butyl hydroxyanisole(BHA)
Antioxidants
Preservatives
25013-16-5
E320
C₁₁H₁₆O₂
$17.50 ~ $26.25
Food
Free sample from 100g(NF)
One unit of:10kg/barrel
One unit of:10kg/barrel
10kg/barrel
Product Info
What is Butyl hydroxyanisole(BHA)?
Butyl hydroxyanisole (BHA) is a synthetic antioxidant added to foods, cosmetics, and packaging to prevent rancidity and spoilage caused by oxidation.
How is Butyl hydroxyanisole(BHA) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Charge the reactor with p-methoxyphenol (hydroquinone monomethyl ether) and an acid catalyst (e.g., phosphoric acid). | Note: Raw materials must meet stringent purity specifications. The catalyst concentration is critical for reaction efficiency and selectivity. |
| 2 | Synthesis (Alkylation) | Introduce isobutylene gas or tert-butanol into the reactor under controlled temperature and pressure. | Control Point: Maintain reactor temperature between 50-80°C. Exothermic reaction requires efficient cooling. Monitor pressure to control the reaction rate and ensure completion. |
| 3 | Neutralization & Washing | Quench the reaction and neutralize the acidic mixture with a caustic solution (e.g., sodium hydroxide). Wash the resulting organic layer with water. | Control Point: Monitor pH closely to ensure complete neutralization of the acid catalyst. Proper washing is essential to remove salts and water-soluble impurities. |
| 4 | Purification (Distillation) | Purify the crude BHA mixture by vacuum distillation to remove unreacted materials and by-products. | Control Point: Precise control over vacuum level and temperature is crucial to separate the two BHA isomers from impurities without causing thermal degradation. |
| 5 | Crystallization | Cool the purified, molten BHA in a crystallizer, possibly with the aid of a suitable solvent, to form solid crystals. | Control Point: The cooling rate profile directly influences crystal size, shape, and purity. Slower cooling generally yields a higher quality product. |
| 6 | Product Isolation | Separate the BHA crystals from the mother liquor using a centrifuge or filter press. | Note: The solid cake may be washed with a cold solvent to remove surface impurities before drying. |
| 7 | Drying | Dry the wet BHA crystals in a vacuum dryer to remove any residual moisture or solvent. | Control Point: Drying temperature must be kept well below the product's melting point (48-55°C) to prevent clumping. Final moisture content must be below the specified limit (e.g., <0.5%). |
| 8 | Sieving & Blending | Sieve the dried BHA to achieve a uniform particle size and blend different batches if required for homogeneity. | Note: This step ensures the final product has consistent physical properties for customer applications. |
| 9 | Quality Control & Packaging | Test the final product against all specifications (purity, isomer ratio, melting point, heavy metals, etc.). | Control Point: The product must meet all food-grade or pharmaceutical-grade standards. Package in airtight, light-resistant containers to prevent oxidation and degradation. |
Technical Specifications
| CAS Number | 25013-16-5 |
| Chemical Formula | C₁₁H₁₆O₂ |
| Solubility | insoluble in water; soluble in fats/oils, ethanol, methanol, propylene glycol |
| Storage Conditions | cool, dry, dark storage, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food (edible fats
oils
cereals
confectionery
rice)
animal feed
cosmetics
pharmaceuticals
rubber
petroleum
food packaging
Mechanism of action:
| Parameter | Butyl hydroxyanisole(BHA) |
|---|---|
| Functional Category | Antioxidant; Preservative |
| Key Ingredients | Mixture of 3-tert-butyl-4-hydroxyanisole and 2-tert-butyl-4-hydroxyanisole |
| Mechanism of Action | Acts as a free radical scavenger. The phenolic hydroxyl group donates a hydrogen atom to lipid peroxy radicals (ROO•) and alkoxy radicals (RO•), converting them into stable, less reactive products. This terminates the auto-oxidation chain reaction, which is the primary pathway for lipid degradation. |
| Application Effect in Product | Prevents the development of oxidative rancidity in foods containing fats and oils (e.g., shortenings, cereals, potato chips, chewing gum); preserves flavor, color, and aroma; extends product shelf life by inhibiting lipid oxidation. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Butyl hydroxyanisole (BHA) | Synthetic Antioxidant | Phenolic compound, waxy solid. Effective in animal fats and synergistic with other antioxidants. | Good stability at high temperatures. Broad effectiveness in many types of fats. Cost-effective. | Regulatory scrutiny and negative consumer perception in some markets. Can impart a faint characteristic odor. | Cereals, chewing gum, animal fats (lard, tallow), potato chips, baked goods, packaging materials. | For a proven, cost-effective, and heat-stable antioxidant for animal fats and processed foods where a synthetic additive is acceptable. |
| Butylated hydroxytoluene (BHT) | Synthetic Antioxidant | Phenolic compound, crystalline solid. Often used in conjunction with BHA. | Excellent "carry-through" property (survives baking and frying). Generally lower cost than BHA. | Similar consumer and regulatory concerns to BHA. Less effective in unsaturated vegetable oils compared to TBHQ. | Foods processed at high heat like fried snacks and baked goods. Food packaging to prevent fat oxidation. | When thermal stability through high-heat processing like frying is critical and cost is a primary driver. |
| Tertiary butylhydroquinone (TBHQ) | Synthetic Antioxidant | Aromatic organic compound. Highly effective in preventing oxidation of oils. | Most effective synthetic antioxidant for highly unsaturated vegetable oils (e.g., soy, canola). No discoloration with iron. | Poor carry-through in baked or fried goods. Strict regulatory limits on concentration in food. | Frying oils, vegetable oils, nuts, frozen fish products, certain processed meats. | For maximum protection in unsaturated oils and fats, especially for extending the shelf-life of frying oils. |
| Propyl gallate (PG) | Synthetic Antioxidant | Ester of gallic acid and propanol. Works well in synergy with BHA and BHT. | Highly effective, especially in synergistic blends. Low volatility. | Can form undesirable blue-black complexes with iron. Less stable at high temperatures (e.g., frying) than BHA/BHT. | Oils, fats, mayonnaise, dried milk powder, chewing gum. | As part of a synergistic antioxidant blend in oils and fats where high-heat processing is not a factor and iron contact is minimal. |
| Tocopherols (Mixed) | Natural Antioxidant | Naturally occurring compounds (Vitamin E). Considered a "clean label" ingredient. | Natural source, positive consumer perception ("clean label"). Recognized as safe (GRAS). | Less potent than synthetic antioxidants at equivalent concentrations. Higher cost. Can impart color or flavor at high doses. | Natural and organic foods, dietary supplements, high-value oils, infant formula, pet foods. | When a "natural" or "clean label" product is required for marketing and consumer appeal, and higher cost is acceptable. |
| Rosemary Extract | Natural Antioxidant | Extract containing phenolic compounds like carnosic acid and rosmarinic acid. | Effective natural "clean label" option. Can provide some flavor and antimicrobial benefits. Good heat stability. | Can impart a characteristic rosemary flavor and aroma, which may not be desirable in all products. Cost is higher than synthetics. | Meats (especially ground), poultry, sauces, dressings, snacks, pet food. | For a heat-stable, natural antioxidant solution where its herbal flavor profile is acceptable or desired. |
Technical Documents
Available Documentation
CoA, TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications