Butylated hydroxytoluene(BHT)
Antioxidants
Preservatives
128-37-0
E321
C₁₅H₂₄O
$3.46 ~ $5.19
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Butylated hydroxytoluene(BHT)?
Butylated hydroxytoluene (BHT) is a chemical antioxidant widely used in foods, cosmetics, and packaging materials to prevent rancidity and extend shelf life by inhibiting fat oxidation.
How is Butylated hydroxytoluene(BHT) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Charge p-cresol and a catalyst (e.g., sulfuric acid) into the reactor. | Control Point: Verify the purity and quantity of raw materials. Ensure the reactor is clean and dry to prevent side reactions. |
| 2 | Alkylation Reaction | Gradually feed gaseous or liquid isobutylene into the reactor under controlled temperature and pressure, promoting the Friedel-Crafts alkylation reaction. | Control Point: Maintain reaction temperature (e.g., 60-80°C) to control reaction rate and selectivity. The molar ratio of isobutylene to p-cresol is critical for maximizing yield and minimizing byproducts. Constant agitation is required. |
| 3 | Catalyst Separation | Neutralize the acid catalyst with a basic solution (e.g., sodium hydroxide), followed by phase separation to remove the aqueous salt layer. | Control Point: Monitor pH level during neutralization to ensure complete catalyst removal without degrading the product. Ensure efficient separation of the organic and aqueous layers. |
| 4 | Crude Product Purification | Purify the crude organic layer via vacuum distillation to separate unreacted materials and byproducts from the BHT. | Control Point: Precisely control vacuum pressure and temperature to prevent thermal degradation of BHT while achieving efficient separation based on boiling points. |
| 5 | Crystallization | Dissolve the distilled BHT in a suitable solvent (e.g., heptane or isopropanol) and then cool the solution under controlled conditions to precipitate pure BHT crystals. | Control Point: The cooling rate is crucial; slow cooling promotes the formation of larger, purer crystals. Solvent purity and ratio affect crystallization efficiency. |
| 6 | Filtration & Washing | Separate the BHT crystals from the mother liquor using a centrifuge or filter. Wash the resulting crystal cake with a small amount of cold, pure solvent. | Control Point: Ensure the wash solvent is cold to minimize product loss due to dissolution. Verify the cake is washed thoroughly to remove residual impurities. |
| 7 | Drying | Dry the wet BHT crystals under vacuum at a low temperature to remove all residual solvent. | Control Point: Drying temperature must be kept well below BHT's melting point (approx. 70°C). The final residual solvent level must meet product specifications. |
| 8 | Sieving & Packaging | Sieve the dried BHT to ensure uniform particle size. Package the final product into sealed, airtight containers. | Control Point: Use specified sieve mesh sizes to meet customer requirements. Package in a low-humidity environment to prevent caking. Ensure package integrity and correct labeling. |
Technical Specifications
| CAS Number | 128-37-0 |
| Chemical Formula | C₁₅H₂₄O |
| Solubility | insoluble in water; soluble in fats/oils and organic solvents |
| Storage Conditions | store cool, dry, dark |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food (fats
oils
cereals
margarine)
cosmetics
pharmaceuticals
rubber
fuel
packaging
Mechanism of action:
| Parameter | Butylated hydroxytoluene(BHT) |
|---|---|
| Functional Category | Primary Antioxidant; Free Radical Scavenger |
| Key Ingredients | Butylated hydroxytoluene (2,6-di-tert-butyl-4-methylphenol) |
| Mechanism of Action | Donates a labile hydrogen atom from its phenolic hydroxyl group to reactive lipid free radicals (e.g., peroxyl radicals, ROO•). This action terminates the autoxidation chain reaction by converting the radicals into stable hydroperoxides while forming a resonance-stabilized, non-propagating BHT phenoxyl radical. |
| Application Effect in Product | Inhibits lipid oxidation, preventing the development of rancidity (off-odors and off-flavors). Preserves the quality and sensory characteristics of fats, oils, and fat-containing foods. Extends product shelf life by protecting against oxidative degradation of lipids and fat-soluble vitamins. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Butylated hydroxytoluene (BHT) | Synthetic Phenolic Antioxidant | Fat-soluble; high temperature stability; good carry-through properties in baking and frying. | Cost-effective; excellent heat stability; synergistic with BHA. | Negative consumer perception; regulatory scrutiny in some regions; less effective in vegetable oils than TBHQ. | Animal fats (lard, tallow), cereals, baked goods, packaging materials, cosmetics. | For a low-cost, heat-stable antioxidant in processed foods, especially where carry-through is critical. |
| Butylated hydroxyanisole (BHA) | Synthetic Phenolic Antioxidant | Fat-soluble; volatile, allowing it to migrate from packaging to food. Often used with BHT. | Strong synergy with BHT and propyl gallate; effective in animal fats. | Subject to similar health concerns and regulatory scrutiny as BHT; can impart a slight odor. | Shortenings, meats, cereals, chewing gum, potato chips, food packaging. | When combined effects with other synthetics are needed or for antioxidant protection via packaging. |
| Tertiary butylhydroquinone (TBHQ) | Synthetic Phenolic Antioxidant | Highly effective in polyunsaturated oils; does not discolor in the presence of iron. | Most effective synthetic antioxidant for vegetable oils; powerful at very low concentrations. | Poor carry-through properties compared to BHT/BHA; lower thermal stability. | Vegetable oils, fried snack foods, frozen fish, edible fats. | For maximum oxidative stability in unsaturated oils, particularly for products with a long shelf life but minimal heat processing. |
| Tocopherols (Mixed) | Natural Antioxidant (Vitamin E) | Fat-soluble; recognized as a vitamin; available in various potencies (alpha, gamma, delta). | Positive "clean label" consumer perception; globally accepted as safe. | Significantly more expensive; less potent and less heat-stable than leading synthetics; can impart color/flavor. | Natural foods, organic products, premium oils, dietary supplements, infant formula. | When a "natural" or "clean label" ingredient is a marketing or regulatory requirement. |
| Rosemary Extract | Natural Plant-Based Antioxidant | Contains active compounds like carnosic acid; available in oil- and water-soluble forms. | High antioxidant activity; good heat stability for a natural option; "clean label" appeal. | Can impart a distinct herbal flavor and aroma; higher cost; potency can vary between suppliers. | Savory products like meats, poultry, sauces, dressings, pet foods. | For a potent, heat-stable natural solution in applications where its flavor is acceptable or complementary. |
| Propyl gallate (PG) | Synthetic Phenolic Antioxidant | Often used in combination with BHA/BHT for a synergistic effect; sensitive to heat. | Provides strong oxygen scavenging; highly effective when used with BHA and BHT. | Low thermal stability; can form undesirable color complexes with iron. | Oils and fats, mayonnaise, dried meat products, chewing gum base. | For applications without high-heat processing where a synergistic combination with BHA/BHT is beneficial. |
Technical Documents
Available Documentation
CoA and regulatory TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications