Tert-Butylhydroquinone (TBHQ)
Antioxidants
Preservatives
1948-33-0
E319
C₁₀H₁₄O₂
$17.17 ~ $25.76
Food
Free sample from 100g(NF)
One unit of:25 kg/drum
One unit of:25 kg/drum
25 kg/drum
Product Info
What is Tert-Butylhydroquinone (TBHQ)?
TBHQ is a synthetic phenolic antioxidant used to prevent rancidity and extend the shelf life of fats, oils, and packaged processed foods.
How is Tert-Butylhydroquinone (TBHQ) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Alkylation Reaction | Reacting hydroquinone with tert-butanol (or isobutylene) in the presence of an acid catalyst, typically phosphoric acid. | Key Control: Maintain strict reaction temperature control (e.g., 60-80°C) to prevent side reactions and ensure product quality. The rate of tert-butanol addition must be managed to control the exothermic reaction. Correct reactant molar ratio is crucial for maximizing yield. |
| 2 | Crude Crystallization | Cooling the reaction mixture to allow the crude Tert-Butylhydroquinone (TBHQ) to precipitate out of the solution. | Key Control: The cooling rate and final temperature are critical for maximizing the yield of crude product and influencing the initial crystal size, which impacts filtration efficiency. |
| 3 | Primary Filtration & Washing | Separating the solid crude TBHQ from the liquid mother liquor (containing acid and byproducts) via centrifugation or filtration. The resulting solid cake is then washed, usually with deionized water. | Key Control: Ensure efficient solid-liquid separation to minimize product loss. The washing step is vital to remove residual acid catalyst; check the pH of the filtrate to confirm acid removal. |
| 4 | Purification (Recrystallization) | Dissolving the washed crude TBHQ in a suitable solvent (e.g., an ethanol/water mixture) at an elevated temperature. The solution may be treated with activated carbon to remove color impurities. | Key Control: The solvent ratio and temperature must be precise for complete dissolution. A second controlled cooling cycle is initiated to form high-purity crystals, which is the most critical step for achieving food-grade quality. |
| 5 | Final Filtration | Filtering the purified TBHQ crystals from the recrystallization solvent and washing with a small amount of cold, pure solvent. | Key Control: This step isolates the final pure product. Washing with cold solvent removes surface impurities without significantly re-dissolving the TBHQ, thus maximizing purity and yield. |
| 6 | Drying | Drying the wet, purified TBHQ crystals under vacuum at a controlled temperature to remove all residual solvent and moisture. | Key Control: Drying temperature and vacuum level must be carefully monitored to prevent product melting or degradation. The product is dried until the moisture and residual solvent content are below the strict limits defined in food-grade specifications. |
| 7 | Sieving & Quality Analysis | Sieving the dried product to achieve a uniform particle size distribution. A representative sample from the batch is sent for full quality control analysis. | Key Control: Final product must meet all specifications, including Assay (Purity >99.0%), melting point, appearance, and limits for heavy metals (e.g., lead, arsenic). This confirms compliance with Food Chemicals Codex (FCC) standards. |
| 8 | Packaging | Weighing and packaging the approved final product into sealed, light-resistant, food-safe containers. | Key Control: Packaging must be done in a clean environment to prevent contamination. Containers must be properly sealed to protect the product from light, moisture, and air. Each package must be labeled with the batch number and expiration date for full traceability. |
Technical Specifications
| CAS Number | 1948-33-0 |
| Chemical Formula | C₁₀H₁₄O₂ |
| Solubility | insoluble in water; highly soluble in fats/oils and organic solvents |
| Storage Conditions | store dry, cool, dark |
| Shelf Life | 18 Months |
Applications & Usage
Common Applications:
used in fats
oils
processed foods
cosmetics
biodiesel stabilizer
Mechanism of action:
| Parameter | Tert-Butylhydroquinone (TBHQ) |
|---|---|
| Functional Category | Antioxidant; Preservative |
| Key Ingredients | Tert-Butylhydroquinone (C10H14O2) |
| Mechanism of Action | Functions as a primary antioxidant by donating a hydrogen atom from its phenolic hydroxyl group to lipid free radicals (peroxyl, alkoxyl). This action terminates the autoxidation chain reaction, converting reactive radicals into more stable hydroperoxides and forming a stable, less reactive TBHQ radical. The bulky tert-butyl group enhances its fat solubility and provides steric hindrance, increasing its antioxidant efficiency. |
| Application Effect in Product | Prevents the development of oxidative rancidity in unsaturated fats and oils. Extends the shelf life of fat-containing foods by protecting against flavor, odor, and color degradation. Highly effective in polyunsaturated vegetable oils and many edible animal fats. Stabilizes fat-soluble vitamins. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tert-Butylhydroquinone (TBHQ) | Synthetic Phenolic Antioxidant | Highly effective in polyunsaturated vegetable oils; excellent heat stability and carry-through properties. | Superior performance in frying oils; does not discolor in the presence of iron; very potent at low concentrations. | Subject to strict regulatory limits; negative consumer perception due to synthetic origin and health concerns at high doses. | Frying oils, fats, cereals, snack foods, cosmetics, varnishes. | For maximum protection against oxidation in high-temperature food processing, especially deep frying. |
| Butylated hydroxyanisole (BHA) | Synthetic Phenolic Antioxidant | Waxy solid, effective in preventing fat rancidity; often used with BHT. | Good stability and carry-through in baking; particularly effective in animal fats. | Can impart a faint characteristic odor; potential health concerns have led to regulatory scrutiny. | Lard, shortening, preserved meats, cereals, chewing gum, potato chips. | A cost-effective and proven antioxidant for baked goods and products containing animal fats. |
| Butylated hydroxytoluene (BHT) | Synthetic Phenolic Antioxidant | Works synergistically with BHA; often added to packaging materials. | Very low cost; effective at low concentrations, especially when combined with other antioxidants. | Volatile and less stable at high temperatures (poor carry-through); negative consumer perception. | Cereals, fats, oils, and food packaging materials to prevent oxidation of contents. | For low-cost preservation in applications without high heat, or for use in packaging. |
| Propyl gallate (PG) | Synthetic Phenolic Antioxidant | Often used in combination with BHA and BHT for synergistic effect. | Effective in oils and fats; provides good antioxidant activity, especially for vegetable oils. | Lower heat stability than TBHQ; can form undesirable colored complexes with iron. | Oils, fats, mayonnaise, dried meat products, soups. | When a synergistic combination with BHA/BHT is needed for broad-spectrum protection in low-iron products. |
| Tocopherols (Mixed) | Natural Antioxidant (Vitamin E) | Naturally derived from vegetable oils; available in various concentrations of alpha, gamma, and delta isomers. | "Clean label" and positive consumer perception; adds nutritional value (Vitamin E). | Less potent than synthetics like TBHQ; more expensive; can impart flavor/color at higher concentrations. | Natural foods, organic products, dietary supplements, sensitive oils, infant formula. | When a natural, recognizable ingredient is required and maximum potency is not the primary concern. |
| Rosemary Extract | Natural Plant-Based Antioxidant | Contains active compounds like carnosic acid; offers a natural preservation solution. | Strong "clean label" appeal; highly effective, particularly in meat and savory products. | Can impart flavor and aroma if not highly refined; significantly higher cost than synthetics. | Processed meats, sauces, snack foods, pet foods, seasonings. | For premium, organic, or natural products where a "clean label" is a marketing priority. |
Technical Documents
Available Documentation
CoA and TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications