» Butylated Hydroxyanisole (BHA)FCC V Grade (Syn: 3-tert-butyl-4-hydroxy anisole)
Molecular Formula : C11H16O2
Molecular Weight : 180.3
Tests
Specifications
DESCRIPTION
:
White to slightly yellow waxy solid with characteristic odour
SOLUBILITY
: Freely soluble in alcohol, propylene glycol. Insoluble in water.
MELTING RANGE
: 48°C to 63°C
IDENTIFICATION
: Colour test – To comply
RESIDUE ON IGNITION
: Max.0.05% (use 10g)
ASSAY (GC)
: Min.98.5% of C11H16O2
PACKAGING & STORAGE
:
Packed in polythene bag inside fiber drum. Store in well closed container
Salient Features of BHA
•
The most effective antioxidant, imparting excellent stability for an array of food products, fats, shortenings, vitamins, pet foods, cosmetics pharmaceutical products and packaging materials.
•
BHA, reduces the oxidative deterioration of edible oils and fats, loss of flavor, Colour and nutritive value of foods.
•
BHA, THE BETTER ANTIOXIDANT : BHA normally is a mixture of 2 isomers, 2 tert butyl and 3 tert butyl isomers 3 tert butyl isomer has better antioxidant property.
•
White free flowing crystalline Flakes.
•
Stable to heat and mildly alkaline conditions.
•
20% colorless solution in propylene glycol remains colorless even when heated at 1940F for 1hr.
•
BHA SYNERGISTIC EFFECT : BHA gives greater synergistic effect with TBHQ, BHT and propyl gallate than that which might be expected from contribution of each individual antioxidant.
