BUTYL HYDROXY ANISOL

CAS NO: 25013-16-5

SYNONYM: 

(1,1-Dimethylethyl)-4-methoxyphenol; AMIF 72; AMIF-72; AMIF72; BHA;Butyl Methoxyphenol; Butyl hydroxy anisole; Butylhydroxyanisole; Embanox;Hydroxyanisole, Butylated; Methoxyphenol; Butyl; Nipantiox 1 F; Nipantiox 1-F; Nipantiox 1F; Tenox BHA; Butylhydroxyanisole; Embanox; Protex; Antioxyne B; Tenox BHA; tert-Butyl-4-methoxyphenol; tert-butylhydroxyanisole; (1,1-Dimethylethyl)-4-methoxyphenol; tert-Butyl-4-hydroxyanisole; C11H16O2; Nipantiox 1-F; Butyl Methoxyphenol; 2-tert-butyl-4-methoxyphenol; 3-tert-butyl-4-methoxyphenol; 2-tert-butyl-4-methoxyphenol; 3-tert-butyl-4-methoxyphenol; AMIF-72;Vertac; Antrancine 12; Sustane 1F; Nepantiox 1-F; Butyl hydroxyanisole; BOA (antioxidant); Sustane 1-F; t-Butyl hydroxyanisole; AC1L2NLD;AC1Q4DHL; Anisole, butylated hydroxy-; UNII-REK4960K2U; SCHEMBL30330; Butylohydroksyanizol; CCRIS 102; EEC No. E320; FEMA No. 2183; AC1Q579T; Butyl hydroxy anisole; Phenol, tert-butyl-4-methoxy-; REK4960K2U;2(3)-t-butyl-4-methoxyphenol; HSDB 3913;CZBZUDVBLSSABA-UHFFFAOYSA-N; HY-B1066; EINECS 246-563-8; 2-terc.Butyl-4-methoxyfenol; AKOS030526121; (1,1-dimethylethyl)-4-methoxy-Phenol; CS-4622; LS-1065; (1,1-Dimethylethyl)-4-methoxyphenol; 9CI ;2-(1,1-dimethylethyl)-4-(methyloxy)phenol; tert-Butyl-4-hydroxyanisole (mixture of 2- and 3-isomer); 2-tert-butyl-4-methoxyphenol- 3-tert-butyl-4-methoxyphenol(1:1); 2-(tert-Butyl)-4-methoxyphenol compound with 3-(tert-butyl)-4-methoxyphenol

Butyl hydroxy anisole (BHA) is an antioxidant widely used in food. Because it is contained in pastry, it can induce sensitization in caterers. Butyl hydroxy anisole and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3-tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although BHA is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, Butyl hydroxy anisole is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application.

Butyl hydroxy anisole is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products. Butyl hydroxy anisole occurs as a white or almost white crystalline powder or a yellowish-white waxy solid with a faint, characteristic aromatic odor. BHA is not known to occur as a natural product. BHA (butylated hydroxy anisole) is a preservative with anti-oxidant capabilities, not to be confused with beta hydroxy acids (BHAs). Butyl hydroxy anisole (BHA) is an antioxidant that imparts stability to fats and oils and should be added before oxidation has started. It is a mixture of 3-tert-butyl-4-hydroxyanisole and 2-tertbutyl-4-hydroxyanisole. In direct addition, the fat or oil is heated to 60–70°C and the BHA is added slowly under vigorous agitation. The maximum concentration is 0.02% based on the weight of the fat or oil.

It may protect the fat-soluble vitamins A, D, and E. It is used singly or in combination with other antioxidants. It is used in cereals, edible fat, vegetable oil, confectionary products, and rice. Butyl hydroxy anisole is an antioxidant consisting of a mixture of two isomers of tert-butyl-4-hydroxyanisole. Butyl hydroxy anisole ( BHA ) is used in food preservation as it antioxidant properties pre vent food from becoming rancid. Butyl hydroxy anisoleas is also used in animal feed, petroleum products, and cosmetics. Antioxidant and preservative, especially in foods, cosmetics, pharmaceuticals; also rubber and petroleum products.  Butyl hydroxy anisole degrades with prolonged exposure to sunlight. Exhibits antioxidant properties and synergism with acids, BHT, propyl gallate, hydroquinone, methionine, lecithin and thiodipropionic acid. Butyl hydroxy anisole exhibits antioxidant properties as a scavenger of free radicals. Butyl hydroxy anisole ( BHA ) is incompatible with oxidizing agents and ferric salts. Butyl hydroxy anisole is an antioxidant with some antimicrobial properties. It is used in a wide range of cosmetics, foods, and pharmaceuticals.

When used in foods, it is used to delay or prevent oxidative rancidity of fats and oils and to prevent loss of activity of oil-soluble vitamins. Butyl hydroxy anisole ( BHA ) is frequently used in combination with other antioxidants, particularly butylated hydroxytoluene and alkyl gallates, and with sequestrants or synergists such as citric acid. FDA regulations direct that the total content of antioxidant in vegetable oils and direct food additives shall not exceed 0.02% w/w (200 ppm) of fat or oil content or essential (volatile) oil content of food. USDA regulations require that the total content of antioxidant shall not exceed 0.01% w/w (100 ppm) of any one antioxidant or 0.02% w/w combined total of any antioxidant combination in animal fats. Japanese regulations allow up to 1 g/kg in animal fats. BHA is an antioxidant widely used in cosmetics and food. Contained in pastry, it can induce sensitization in caterers. Butyl hydroxy anisole is absorbed from the gastrointestinal tract and is metabolized and excreted in the urine with less than 1% unchanged within 24 hours of ingestion. Although there have been some isolated reports of adverse skin reactions to Butyl hydroxy anisole, it is generally regarded as nonirritant and nonsensitizing at the levels employed as an antioxidant. Concern over the use of

Butyl hydroxy anisole ( BHA ) has occurred following long-term animal feeding studies. Although previous studies in rats and mice fed Butyl hydroxy anisole at several hundred times the US-permitted level in the human diet showed no adverse effects, a study in which rats, hamsters, and mice were fed Butyl hydroxy anisole at 1–2% of the diet produced benign and malignant tumors of the forestomach, but in no other sites. However, humans do not have any region of the stomach comparable to the rodent forestomach and studies in animals that also do not have a comparable organ (dogs, monkeys, and guinea pigs) showed no adverse effects. Thus, the weight of evidence does not support any relevance to the human diet where Butyl hydroxy anisole ( BHA ) is ingested at much lower levels. The WHO acceptable daily intake of Butyl hydroxy anisole has been set at 500 μg/kg body-weight.

Several methods are used for the commercial production of BHA. Methylation of hydroquinone yields an intermediate that gives a mixture of 3- Butyl hydroxy anisole and 2-BHA upon treatment with tert-butyl alcohol and phosphoric acid. Butylation of hydroquinone and subsequent methylation with dimethyl sulfate and sodium hydroxide can also be used to produce a mixture of the two BHA isomers. In addition BHA can be synthesized by the tert-butylation of 4-methoxyphenol over silica or alumina at 150°C. Butyl hydroxy anisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals. Exposure to light causes discoloration and loss of activity. Butyl hydroxy anisole should be stored in a well-closed container, protected from light, in a cool, dry place. Butyl hydroxy anisole is phenolic and undergoes reactions characteristic of phenols. It is incompatible with oxidizing agents and ferric salts. Trace quantities of metals and exposure to light cause discoloration and loss of activity.

Butyl hydroxy anisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as cholecalciferol (Vitamin D3), isotretinoin, lovastatin, and simvastatin, among others.
Since 1947, BHA has been added to edible fats and fat-containing foods for its antioxidant properties as it prevents rancidification of food which creates objectionable odors. Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented.

Butyl hydroxy anisole is a widely used synthetic antioxidant in foods, cosmetics and pharmaceuticals mainly to preserve fats and oils. Butyl hydroxy anisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids. Butylhydroxyanisole E-320 is a food additive used as an antioxidant (protects food from oxidation), and also helps to preserve their color, odor and taste (does not allow them to taste bitter). The chemical name of the additive is butylhydroxyanisole , molecular formula: C11H16O2. The abbreviation BHA ( Butyl hydroxy anisole ) is often used . Additive E-320- consists of several organic compounds that are isomers in relation to each other: 2 - tert-butyl-4-hydroxyanisole and 3 - tert-butyl-4-hydroxyanisole. This additive is made from isobutylene and 4-methoxyphenol.

By its physical properties, the food additive has a solid, waxy aggregate state, does not dissolve in water, but dissolves in organic weakly polar and non-polar solvents: methanol, ethanol , oils and fats. Externally, the E-320 additive can have a white, pinkish or white-yellowish color, it also has a weak characteristic odor.
By adding Butylhydroxyanisole ( BHA ) to food, you can significantly increase their shelf life. Regardless of the amount of the additive, its properties do not change. Therefore, a sufficient dose of E-320 for the protection of rendered and culinary fats, as well as fats of animal origin, during their heat treatment is 0.01-0.02%. If you need to enhance its synergistic properties, add other antioxidantssuch as citric acid or phosphoric acid. The food additive can be a constituent in beef, lamb, fish, poultry oils and oils that are used in high temperature cooking. It is also added to dried meat, dry mixes, dry cereal breakfasts, broth and soup concentrates, spices, sauces, nuts, confectionery and chewing gums.

Butylhydroxyanisole ( BHA ) E-320 is a food additive used as an antioxidant (protects food from oxidation), and also helps to preserve their color, odor and taste (does not allow them to taste bitter). The chemical name of the additive is butylhydroxyanisole , molecular formula: C11H16O2. The abbreviation BHA (from English Butyl hydroxy anisole ) is often used . Additive E-320- consists of several organic compounds that are isomers in relation to each other: 2 - tert-butyl-4-hydroxyanisole and 3 - tert-butyl-4-hydroxyanisole. This additive is made from isobutylene and 4-methoxyphenol. By its physical properties, the food additive has a solid, waxy aggregate state, does not dissolve in water, but dissolves in organic weakly polar and non-polar solvents: methanol, ethanol , oils and fats. Externally, the E-320 additive can have a white, pinkish or white-yellowish color, it also has a weak characteristic odor. Butylated hydroxytoluene (BHT), chemically 2,6-di-tert-butyl-p-cresol (DBPC), is a white crystalline solid with a faint characteristic odor. It is insoluble in water and in propylene glycol, but is freely soluble in alcohol. It is obtained by alkylation of p-cresol with isobutene or by monobutylation of m, p-cresol mixtures.

BHT is used as a chemical antioxidant for food, cosmetics, and pharmaceuticals much like Butyl hydroxy anisole (BHA). BHA is insoluble in water, but is freely soluble in alcohol and in propylene glycol. BHA is the mixture of 3-tert-buryl-4-hydroxyanisole (typically 90% w / w) and 2-tert-butyl-4-hydroxyanisole. These phenol derivatives react with the free radicals (called free radical scavengers) can slow the rate of autoxidation that can lead to changes in the food's color and taste. Other antioxidants for food are phosphoric acid, citric acid, gallic acid, ascorbic acid and their esters which form complexes with the pro-oxidative metal traces. Antimicrobial process is also important in preserving foods. BHT and Butyl hydroxy anisole are used as an antioxidant in plastics, elastomers and petroleum (lubes, greases and waxes), practically bigger market size than food field.

BHT is also used as a stabilizer to inhibit the auto-polymerization of organic peroxides. Butylated hydroxy toluene (BHT), chemically referred to as 2,6-di-tert-butyl-p-cresol (DBPC); It is suggested that food such as elitol (BHA) be used as an antioxidant, and these phenol derivatives enter the reaction with free radicals, regulating the speed of autooxidation in order to change the color and flavor of the food. BHT; It is a white colored and crystalline substance that is well soluble in oils but insoluble in water, and its boiling point is 265 ° C at 760 mmHg pressure. Although this substance has low activity in vegetable oils such as BHA, when it is used with other antioxidants, its ability to protect the food to which the oil is added is utilized. BHA; While it has a synergistic effect with BHT, it cannot show a synergistic effect with gallates.

Butyl hydroxy anisole ( BHA ) and BHT, which are classified as synthetic antioxidants; They are widely used food additives, extremely soluble in fat and insoluble in water. BHA and BHT; slows down the rancidity in fats, oils and foods containing oil; It prevents the color, aroma or texture changes that may arise from exposure of these products to air in the products in which vegetable origin oils are used such as various cereal products, chewing gum, potato chips. Apart from these products, BHT is also used as a filler in vitamin and mineral additive preparations.
In recent years, people who want a healthier diet prefer products containing unsaturated and polyunsaturated fats instead of saturated animal fats. Unfortunately, products containing unsaturated fat are more susceptible to oxidation and deteriorate more easily.

In order to prevent this unwanted oxidation process, various technologies (vacuuming, packaging, etc.) are beneficial, but adding antioxidants to the products; It is one of the most effective options for increasing the shelf life of products. BHT and Butyl hydroxy anisole ( BHA ), which show a synergistic effect when used together; It gives very good results especially in products containing hazelnuts and hazelnuts. BHT's use in the plastics, rubber and oil industry is much greater than its use in the food industry. BHT used in packaging materials due to its vapor volatility; It penetrates into food from packaging such as Butyl hydroxy anisole ( BHA ). In this application, antioxidants are either directly added to the waxes used in the production of the waxy inner layer of the packaging, or applied as an emulsion on the packaging.

Butyl hydroxy anisole (BHA) is an antioxidant composed of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. Prepared from 4-methoxyphenol and isobutylene. It is a waxy solid with E320 number used as a food additive. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber and petroleum products. Butyl hydroxy anisole is also widely used in drugs such as isotretinoin, lovastatin, and simvastatin, among others. Since 1947, BHA has been added to edible fats and oils for its antioxidant properties, as it prevents the solidification of foods that feed off unwanted odors. Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA can stabilize free radicals and separate them. By acting as free radical scavengers, more free radical reactions are prevented. 

Butyl hydroxy anisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. Butyl hydroxy anisole ( BHA ) also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others. Butyl hydroxy anisole is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320.

Butyl hydroxy anisole ( BHA ) and BHT (butylated hydroxytoluene) are monohydric phenolic antioxidants that, prior to their introduction and acceptance in the food industry, were used to protect petroleum against oxidative degumming. Chemically, BHA is a mixture of two isomers, 3-tertiary-butyl-4-hydroxyanisole (90%) and 2-tertiary-butyl-4-hydroxyanisole (10%). Both BHA and BHT assert a good carry-through effect, although Butyl hydroxy anisole ( BHA ) is slightly better than BHT in this respect. BHT is, however, more effective in suppressing oxidation of animal fats than vegetable oils. Among its multiple applications, BHA is particularly useful in protecting the flavors and color of essential oils and is considered the most effective of all food-approved antioxidants for this application. Butyl hydroxy anisole is particularly effective in controlling the oxidation of short-chain fatty acids, such as those found in coconut and palm kernel oils that are used typically in cereal and confectionary products.