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Butylated Hydroxyanisole (BHA) is widely used as antioxidant and preservative in fats, oils, and foods
Butylated Hydroxyanisole (BHA) prevents rancidity in edible oils, cereals, snacks, and baked goods
Butylated Hydroxyanisole (BHA) is used stabilizer in animal feed and pet food formulations
CAS Number: 25013-16-5 (refers to the isomeric mixture, most common for E320)
(CAS 121-00-6 for 3-tert-butyl-4-methoxyphenol)
(CAS 88-32-4 for 2-tert-butyl-4-methoxyphenol)
EC Number (European Community Number): 246-563-8 (refers to the isomeric mixture)
Chemical Formula: C11H16O2
Molar Mass: 180.24 g/mol
SYNONYMS:
BHA, Butylated hydroxyanisole, tert-Butyl-4-hydroxyanisole, BOA, Antiox BHA, Antracine 12, Embanox BHA, Nipantiox 1-F, Sustane 1-F, Tenox BHA, (1,1-Dimethylethyl)-4-methoxyphenol, tert-Butyl-4-methoxyphenol, Butylated hydroxyanisole, BHA, 2(3)-tert-Butyl-4-hydroxyanisole, 2(3)-tert-Butylhydroquinone monomethyl ether, tert-Butyl-4-methoxyphenol, Antioxyne B, Embanox, Protex, tert-Butyl-4-hydroxyanisole, tert-Butyl-4-methoxyphenol, 2-tert-Butyl-4-methoxyphenol and 3-tert-butyl-4-methoxyphenol (mixture), 2-tert-Butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole (mixture), BOA, BHA, tert-Butyl-4-hydroxyanisole, (1,1-Dimethylethyl)-4-methoxyphenol, tert-Butyl-4-methoxyphenol, Antioxyne B, SCHEMBL59745, 1026388-88-4, Butylhydroxyanisole, BHA, 3-tert-Butyl-4-hydroxyanisole, tert-butyl-4-hydroxyanisole, tert-butyl-4-methoxyphenol, BOA, (1,1-dimethylethyl)-4-methoxyphenol,, Butylhydroxyanisole, Butylated hydroxyanisole, BHA, E320, Butylated hydroxyanisole, BHA, tert-Butyl-4-methoxyphenol, 2-tert-Butyl-4-methoxyphenol, 3-tert-Butyl-4-methoxyphenol, E320, Anoxomer BHA, Phenol, 2-(tert-butyl)-4-methoxy-, Antioxyne B, Antrancine 12, Butylhydroxyanisole, tert-Butylhydroxyanisole, tert-Butyl-para-hydroxyanisole, tert-Butyl-4-hydroxyanisole, 2(3)-tert-Butyl-4-hydroxyanisole, Embanox, Protex, Sustan 1F, Sustane 1F, Tenox BHA, Antioxyne B, BHA, Butylhydroxyanisole, Tert-butylhydroxyanisole, Tert-butyl-4-methylphenol, Embanox, Tenox BHA
Butylated Hydroxyanisole (BHA) is a synthetic phenolic antioxidant widely used in the food, cosmetic, and pharmaceutical industries to prevent oxidation of fats and oils.
Butylated Hydroxyanisole (BHA) helps extend shelf life by inhibiting rancidity and oxidative degradation.
Chemically, Butylated Hydroxyanisole (BHA) is a mixture of two isomeric compounds of tert-butylated methoxyphenol.
Butylated Hydroxyanisole (BHA) is commonly used in small concentrations because of its strong antioxidant activity.
Butylated Hydroxyanisole (BHA) is a synthetic, fat-soluble antioxidant designed to stabilize lipid-containing systems.
Butylated Hydroxyanisole (BHA) is highly effective in preventing oxidation, but its use is regulated due to toxicological concerns at high doses.
Butylated Hydroxyanisole (BHA) is especially valuable in food preservation and industrial applications where fat stability is critical.
Butylated hydroxyanisole (BHA) is a man-made chemical commonly used as a preservative in processed foods.
Similar to the man-made preservative butylated hydroxytoluene (BHT) with which it is often used, Butylated Hydroxyanisole (BHA) is an antioxidant that is soluble in oils and animal fats.
Both Butylated Hydroxyanisole (BHA) and BHT are used to extend shelf life of processed foods by reducing the occurrence of oxidation and rancidity.
Instead of being added directly to the food, Butylated Hydroxyanisole (BHA) is usually added to the packaging material from where it vaporizes into the food during storage.
Butylated hydroxyanisole (BHA) is a synthetic antioxidant commonly used in industrial practice to stabilize polymers, food products, and hydrocarbons.
Butylated Hydroxyanisole (BHA) is also used to stabilize vegetable polyunsaturated oils.
Butylated Hydroxyanisole (BHA), along with other synthetic antioxidants such as butylated hydroxytoluene (BHT), propyl gallate, and tertiary butyl hydroquinone, has received approval for use in food.
Butylated Hydroxyanisole (BHA) has demonstrated anticarcinogenic activities in various animal models.
Butylated hydroxyanisole (BHA) is a synthetic antioxidant widely used in the food industry to prevent oxidation and extend the shelf life of high-fat and oil-based products.
Butylated Hydroxyanisole (BHA) is particularly effective in stabilizing fats and preventing rancidity in items like baked goods, snacks, and vegetable oils.
Butylated Hydroxyanisole (BHA)’s stability at high temperatures makes it a common additive in processed foods that require cooking or frying.
Butylated Hydroxyanisole (BHA) is a white to pale yellow solid food additive with a mild rubbery odor.
Butylated Hydroxyanisole (BHA) is used to add preservatives and antioxidants to margarine, gums and chewing gum bases.
Butylated Hydroxyanisole (BHA) is a high-purity synthetic antioxidant (CAS 25013-16-5).
Butylated Hydroxyanisole (BHA) is an essential stabilizer used to prevent oxidative rancidity in pharmaceuticals, cosmetics, and food-grade oils, ensuring long-term product integrity and shelf-life.
Butylated Hydroxyanisole (BHA) is a slightly yellow, waxy, solid synthetic antioxidant that belongs to the class of compounds known as hydroxytoluene and is commonly used in the food industry to prevent the oxidation of fats and oils, thereby extending the shelf life of various products.
Butylated Hydroxyanisole (BHA) is a synthetic antioxidant that plays a critical role in extending the shelf life of a wide range of chemical products by preventing the oxidation of fats and oils.
This slightly yellow, waxy solid, Butylated Hydroxyanisole (BHA), consists of two isomeric organic compounds: 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.
USES and APPLICATIONS of BUTYLATED HYDROXYANISOLE (BHA):
Butylated Hydroxyanisole (BHA) is a synthetic antioxidant widely used in the food industry to preserve fats and oils and prevent them from becoming rancid.
Butylated Hydroxyanisole (BHA) is available as a fine, white crystalline powder with a purity of 99%, ensuring high efficacy and consistent performance.
Butylated Hydroxyanisole (BHA) is primarily soluble in organic solvents such as alcohols, oils, and fats, which makes it an ideal choice for a wide range of food-related applications.
Butylated Hydroxyanisole (BHA) meets stringent food-grade specifications, confirming its suitability for use in food processing and packaging.
Butylated Hydroxyanisole (BHA) acts as a critical component in preserving the color, aroma, and taste of various food products by preventing oxidative degradation.
Butylated Hydroxyanisole (BHA) is especially valuable in the preservation of fats and oil-rich foods, such as snacks, baked goods, and processed meats.
End Industries Served: Butylated Hydroxyanisole (BHA) is used Food & Beverages, Pharmaceuticals, Animal Nutrition, Cosmetics & Personal Care, Plastics & Rubber
Butylated Hydroxyanisole (BHA) is widely used as antioxidant and preservative in fats, oils, and foods
Butylated Hydroxyanisole (BHA) prevents rancidity in edible oils, cereals, snacks, and baked goods
Butylated Hydroxyanisole (BHA) is used stabilizer in animal feed and pet food formulations
Since 1947, Butylated Hydroxyanisole (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.
Butylated Hydroxyanisole (BHA) has been assigned the E number E320.
Butylated Hydroxyanisole (BHA) is often combined with a similar chemical, butylated hydroxytoluene (BHT).
Butylated Hydroxyanisole (BHA) appears as white, beige or slightly yellow waxy solid with an aromatic odor and a slightly bitter burning taste.
Butylated Hydroxyanisole (BHA) is an aromatic ether that is 4-methoxyphenol in which one of the hydrogens ortho- to the phenolic hydroxy group is replaced by a tert-butyl group.
Butylated Hydroxyanisole (BHA) has a role as an antioxidant and a human xenobiotic metabolite.
Butylated Hydroxyanisole (BHA) is a member of phenols and an aromatic ether.
Butylated Hydroxyanisole (BHA) has been reported in Salvia officinalis, Murraya paniculata, and Dillenia indica with data available.
Butylated Hydroxyanisole (BHA) is a white, waxy solid mixture of 2- and 3-Tert-butyl-4-hydroxyanisole with a faint aromatic odor.
Butylated Hydroxyanisole (BHA) is a widely used synthetic antioxidant in foods, cosmetics and pharmaceuticals mainly to preserve fats and oils.
Mixture of 2- and 3-tert-butyl-4-methoxyphenols that is used as an antioxidant in foods, cosmetics, and pharmaceuticals.
Butylated Hydroxyanisole (BHA) is widely used across several industries.
Food industry: Butylated Hydroxyanisole (BHA) is used Preservative in fats, oils, butter, meat products, snack foods, and baked goods
Food packaging: Butylated Hydroxyanisole (BHA) is added to packaging materials to prevent oxidation of food components
Cosmetics: Butylated Hydroxyanisole (BHA) is used in creams, lotions, lipsticks, and hair products to prevent oil rancidity
Pharmaceuticals: Butylated Hydroxyanisole (BHA) is sed stabilizer in medicinal formulations containing lipids
Industrial applications of Butylated Hydroxyanisole (BHA): Rubber, plastics, petroleum products, and lubricants
Butylated Hydroxyanisole (BHA) is a fat-soluble synthetic antioxidant used to preserve edible fats, oils, and fat-containing products.
Butylated Hydroxyanisole (BHA) prevents oxidation reactions that cause rancidity, odor changes, and nutrient loss.
Butylated Hydroxyanisole (BHA) is also used in cosmetics, rubber, petroleum products, and packaging materials where oxidation control is important.
Butylated hydroxyanisole (BHA) is a synthetic, waxy, solid petrochemical.
Its antioxidant properties have caused Butylated Hydroxyanisole (BHA) to be widely used as a preservative in food, food packaging, animal feed, cosmetics, pharmaceuticals, rubber, and petroleum products.
Butylated Hydroxyanisole (BHA) has been used in food since around 1947
Butylated hydroxyanisole (BHA) has been used since 1947 as an antioxidant in many foods, including edible fats and oils, meats, cereals, potato products, baked goods, nuts, snack foods, chewing-gum and beverages.
Butylated Hydroxyanisole (BHA) has also been used extensively in cosmetics, especially lipsticks and eye shadow.
There is widespread human exposure to Butylated Hydroxyanisole (BHA) by ingestion and skin application.
Instead of being added directly to the food, Butylated Hydroxyanisole (BHA) is usually added to the packaging material from where it vaporizes into the food during storage.
Butylated hydroxyanisole (BHA) is a synthetic antioxidant commonly used in industrial practice to stabilize polymers, food products, and hydrocarbons.
Butylated Hydroxyanisole (BHA) is also used to stabilize vegetable polyunsaturated oils.
As part of the hydroxytoluene family, Butylated Hydroxyanisole (BHA) is widely utilized across various industries due to its effective preservation properties.
In the food and feed industries, Butylated Hydroxyanisole (BHA) is valued for its ability to maintain the freshness and quality of products.
Butylated Hydroxyanisole (BHA) acts as a potent antioxidant, which helps to prevent spoilage and extend the shelf life of food items and animal feed.
Additionally, Butylated Hydroxyanisole (BHA) is used in food packaging to protect contents from oxidative damage, ensuring that products remain safe and high-quality for longer periods.
Butylated Hydroxyanisole (BHA) is also utilized in cosmetics, rubber, and petroleum products.
In cosmetics, Butylated Hydroxyanisole (BHA) functions as a preservative, stabilizing formulations and preventing the degradation of ingredients.
In the rubber and petroleum industries, Butylated Hydroxyanisole (BHA) helps maintain the integrity of products by reducing oxidative damage.
-Secondary Applications of Butylated Hydroxyanisole (BHA):
Butylated Hydroxyanisole (BHA) is used in pharmaceuticals as stabilizer for vitamins and formulations
Butylated Hydroxyanisole (BHA) is used ingredient in cosmetics (lipsticks, moisturizers, creams) to extend shelf life
Butylated Hydroxyanisole (BHA) is used additive in rubber, plastics, and packaging materials
-Antioxidant Properties of Butylated Hydroxyanisole (BHA):
BHT is primarily known for Butylated Hydroxyanisole (BHA)'s antioxidant properties.
Butylated Hydroxyanisole (BHA) helps inhibit the oxidation of fats and oils, preventing them from becoming rancid and improving the stability of food products.
OCCURRENCE/USE of BUTYLATED HYDROXYANISOLE (BHA):
Antioxidant and preservative in fat-containing food, food packaging, animal feed, cosmetics, and petroleum products
Butylated hydroxyanisole (BHA) is used as preservatives in a variety of personal care products.
Butylated Hydroxyanisole (BHA) is also used as preservatives in foods.
Butylated Hydroxyanisole (BHA) is primarily used as an antioxidant and preservative in food, cosmetics, food packaging and animal feed.
Butylated Hydroxyanisole (BHA) also serves as a preservative and antioxidant in pharmaceutical preparations and cosmetic formulations that contain oils and fats.
Dermal exposure to Butylated Hydroxyanisole (BHA) occurs from its use as an antioxidant in commercial products, especially lipstick and eye shadow.
BHT is a toluene-base ingredient that is used as a preservative in both food and personal care products.
Butylated Hydroxyanisole (BHA) is described as a white, waxy solid antioxidant with a melting point of approximately 48-63°C.
Butylated Hydroxyanisole (BHA) is soluble in both animal and vegetable oils but insoluble in water.
Its use in food was first approved in the USA in 1948, and today Butylated Hydroxyanisole (BHA) is used in many solid and liquid fats consumed as food in numerous countries.
In some cases, Butylated Hydroxyanisole (BHA) is suggested that the tertiary butyl group provides protection on the phenolic hydroxyl (-OH) group.
This protects the molecule from external reactions and transforms Butylated Hydroxyanisole (BHA) into a less volatile and more fat-soluble form.
Due to the tertiary butyl group located in the ortho or meta position opposite the hydroxyl group in its structure, Butylated Hydroxyanisole (BHA) is called "inhibitory phenol".
Butylated Hydroxyanisole (BHA) is suggested that this steric hindrance causes the tertiary butyl group to interfere with the antioxidant activity of the phenolic structure, and therefore, BHA's effect in vegetable oils is reduced.
Butylated hydroxyanisole (BHA), (C11H16O2) is commercially available as a mixture of 3-tertiary-butyl-4-hydroxyanisole (85%) and 2-tertiary-butyl-4-hydroxyanisole (15%) isomers.
Although Butylated Hydroxyanisole (BHA) is not an effective antioxidant in vegetable oils, when used in combination with other antioxidants (gallates), it benefits from both the synergistic effect of using phenolic antioxidants together and the protective effect of Butylated Hydroxyanisole (BHA) on the product in which the oil is used.
When Butylated Hydroxyanisole (BHA) is used in oils subjected to high-temperature processes such as baking or frying, it produces a sharp, easily perceptible phenolic odor.
Butylated Hydroxyanisole (BHA) is a highly effective synthetic antioxidant widely used in the food, pharmaceutical, and personal care industries to prevent oxidation and enhance product stability.
Known for its ability to protect against spoilage and preserve quality, Butylated Hydroxyanisole (BHA) is a reliable ingredient in maintaining the shelf life and integrity of a variety of products.
In the food industry, Butylated Hydroxyanisole (BHA) is widely used in fat and oil-containing products such as pastries, snacks, margarine, and meat products, where it prevents the formation of unpleasant tastes caused by oxidation.
Its stability at high temperatures makes Butylated Hydroxyanisole (BHA) ideal, especially for fried and processed foods.
FEATURES AND APPLICATIONS of BUTYLATED HYDROXYANISOLE (BHA):
*High Purity:
99% purity level ensures maximum effectiveness in preventing oxidative deterioration.
*Versatile Solubility:
Butylated Hydroxyanisole (BHA) is soluble in oils, fats, and alcohols, facilitating easy incorporation into a wide array of products.
*Food Grade Quality:
Butylated Hydroxyanisole (BHA) complies with FCC standards, ensuring suitability for consumption.
*Stabilizing Agent:
Butylated Hydroxyanisole (BHA) helps maintain the desired quality and extend the shelf life of food products by stabilizing fats and preventing spoilage.
*Application Versatility:
Butylated Hydroxyanisole (BHA) is ideal for use in a variety of food products including baked goods, snack foods, and meat preparations.
BENEFITS of BUTYLATED HYDROXYANISOLE (BHA):
Butylated Hydroxyanisole (BHA) extends shelf life of food products
Butylated Hydroxyanisole (BHA) prevents rancid odor and taste development
Butylated Hydroxyanisole (BHA) protects nutritional quality of fats and oils
Butylated Hydroxyanisole (BHA) improves stability of cosmetic formulations
Butylated Hydroxyanisole (BHA) reduces economic losses due to oxidation spoilage
Effective at very low usage levels
ORIGIN of BUTYLATED HYDROXYANISOLE (BHA):
Synthetic antioxidant
FUNCTION & CHARACTERISTICS OF BUTYLATED HYDROXYANISOLE (BHA):
Anti-oxidant in fats and fatty products to prevent rancidity.
CHEMISTRY OF BUTYLATED HYDROXYANISOLE (BHA):
Butylated hydroxyanisole (BHA) consists of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.
Butylated hydroxyanisole (BHA) is prepared from 4-methoxyphenol and isobutylene.
The conjugated aromatic ring of Butylated hydroxyanisole (BHA) is able to stabilize free radicals, sequestering them.
By acting as free radical scavengers, further free radical reactions are prevented.
WHAT IS BUTYLATED HYDROXYANISOLE (BHA)?
Butylated hydroxyanisole (BHA) extends shelf life by preventing oxidation in oils and fatty foods;
Butylated hydroxyanisole (BHA) also acts as a stability-enhancing additive in cosmetic and pharmaceutical formulations.
WHAT IS BUTYLATED HYDROXYANISOLE (BHA) MADE OF?
Different from other synthetic phenolic antioxidants, food grade Butylated hydroxyanisole (BHA) is a mixture of two isomers: 2-tert-butyl-4-hydroxyanisole (2-BHA) and 3-tert-butyl-4-hydroxyanisole (3-BHA, not less than 85%).
The antioxidant effect of 3-Butylated hydroxyanisole (BHA)is 1.5 to 2 times stronger than 2-BHA.
THEY MAY CONTAIN BUTYLATED HYDROXYANISOLE (BHA):
The following processed food may contain Butylated hydroxyanisole (BHA):
*Frying oil
*Shortenings
*Butter
*Lard
*Cereals
*Chewing gum
*Margarine
*Dehydrated potatoes
*Baked foods
*Fat-soluble vitamins
IS BUTYLATED HYDROXYANISOLE (BHA) SAFE TO EAT?
Yes, the safety has been approved by the authorized parties, e.g. FDA, EFSA and JECFA.
FDA
Butylated hydroxyanisole (BHA) is generally regarded as safe (GRAS), classified as a preservative and can be used as an antioxidant alone or in combination with BHT in shortenings, dry breakfast cereals, processed potato products and other foods with the maximum usage ranges from 2ppm to 1000ppm.
EFSA
Butylated hydroxyanisole (BHA) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “additives other than colours and sweeteners”
CHARACTERISTICS of BUTYLATED HYDROXYANISOLE (BHA):
*Strong antioxidant activity
*Lipid-soluble (fat-compatible)
*Effective at very low concentrations
*Synthetic preservative compound
*Butylated Hydroxyanisole (BHA) works synergistically with other antioxidants (e.g., BHT)
*Butylated Hydroxyanisole (BHA) prevents oxidative rancidity in fats and oils
FEATURES of BUTYLATED HYDROXYANISOLE (BHA):
*Antioxidant Properties:
Butylated Hydroxyanisole (BHA) prevents oxidation of fats and oils, extending the shelf life of products.
*Preserves Freshness:
Butylated Hydroxyanisole (BHA) helps maintain the freshness and flavor of food products by delaying spoilage.
*Prevents Rancidity:
Butylated Hydroxyanisole (BHA) reduces the risk of rancidity in fats and oils, ensuring product stability.
*Extends Shelf Life:
Butylated Hydroxyanisole (BHA) enhances the longevity of food and cosmetic products by preventing degradation.
*Versatile Application:
Butylated Hydroxyanisole (BHA) is used in a wide range of industries, including food, cosmetics, and pharmaceuticals.
PHYSICAL and CHEMICAL PROPERTIES of BUTYLATED HYDROXYANISOLE (BHA):
EC Number (European Community Number): 246-563-8 (refers to the isomeric mixture)
CAS Number (Chemical Abstracts Service Number): 25013-16-5 (refers to the isomeric mixture, most common for E320)
(CAS 121-00-6 for 3-tert-butyl-4-methoxyphenol)
(CAS 88-32-4 for 2-tert-butyl-4-methoxyphenol)
Chemical Formula: C11H16O2
Molar Mass: 180.24 g/mol
Appearance: White or slightly yellow, waxy solid. Often supplied as flakes, tablets, or powder.
Odor: Faint, characteristic aromatic odor.
Solubility:
Insoluble in water.
Freely soluble in ethanol, methanol, propylene glycol, fats, and oils. (Its fat solubility is key for its use).
Melting Point: 48–63 °C (The range is broad because it's a mixture of isomers).
Boiling Point: Approximately 264–270 °C (at atmospheric pressure, may decompose).
Volatility: Slightly volatile, which means some can be lost during high-temperature processes like baking or frying.
Stability: Relatively stable but can react with metals (potential discoloration) and is sensitive to light.
Chemical Name: Butylated Hydroxyanisole (BHA)
IUPAC Name: Mixture of 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole
CAS Number: 25013-16-5
EC Number: 246-563-8
Molecular Formula: C₁₁H₁₆O₂
Molecular Weight: 180.24 g/mol
Appearance: White to slightly yellow waxy solid 1
Melting Point: Approximately 48–63 °C
Boiling Point: Approximately 264–270 °C
Density: 1.0587 g/cm³ at 20 °C
Solubility: Slightly soluble in water; soluble in alcohols, fats, and oils
Refractive Index: 1.5303 at 589.3 nm
Chemical formula: C11H16O2
Molar mass: 180.247 g/mol
Appearance: Waxy solid
Density: 1.0587 g/cm3 at 20 °C
Melting point: 48 to 55 °C (118 to 131 °F; 321 to 328 K)
Boiling point: 264 to 270 °C (507 to 518 °F; 537 to 543 K)
Solubility in water: Insoluble in water
Solubility: Freely soluble in ethanol, methanol, propylene glycol; soluble in fats and oils
Refractive index (nD): 1.5303 at 589.3 nm[2]
Appearance: White to slightly yellow waxy with a faint characteristic odor
Other names: Butyl hydroxyanisole, tert-butyl-4-hydroxyanisole, tert-butyl-4-methoxyphenol 1
CAS number: 25013-16-5
Chemical formula: C11H16O2
Molecular weight: 180.25
Solubility: Insoluble in water, freely soluble in ethanol, propylene glycol, food fats and oils
Physical state: crystals
Color: light yellow
Odor: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available 2
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: Not classified as explosive.
Oxidizing properties: none
Other safety information: No data available
CAS Number: 25013-16-5
EC Number: 246-563-8
Molecular Formula: C₁₁H₁₆O₂
Molecular Weight: 180.24 g/mol
Appearance: White to pale yellow crystalline solid
Odor: Mild aromatic/phenolic odor
Melting point: Approximately 48–63 °C (mixture-dependent)
Boiling point: Decomposes before boiling under normal atmospheric pressure
Solubility in water: Very low (practically insoluble)
Solubility in organic solvents: Highly soluble in fats, oils, alcohols, and organic solvents
Density: Moderate solid organic compound range
Volatility: Low volatility
Antioxidant mechanism: Donates hydrogen atoms to free radicals, stopping oxidation chain reactions
Stability: Stable under dry conditions but may degrade under high heat and strong oxidizing agents
Reactivity: Reacts with peroxyl radicals in lipid oxidation processes
Fat affinity: Strong affinity for lipid environments
Thermal behavior: Moderately heat-stable but may degrade at prolonged high temperatures
pH behavior: Relatively stable across a wide pH range in non-aqueous systems
Linear Formula: (CH3)3CC6H3(OCH3)OH
CAS Number: 25013-16-5
Molecular Weight: 180.24
UNSPSC Code: 12352100
NACRES: NA.22
EC Number: 246-563-8
MDL number: MFCD01779059
Assay: ≥98.5%
Form: powder
Formula: C₁₁H₁₆O₂
CAS Number: 25013-16-5 (mixture of isomers), 121-00-6 & 88-32-4 (individual isomers)
EC Number (EINECS): 202-765-8
HS Code: 29189090
UN Number: Not classified as hazardous for transport
IUPAC Name: 2-tert-Butyl-4-methoxyphenol / 3-tert-Butyl-4-methoxyphenol
Also Known As: BHA; BOA; tert-Butylhydroxyanisole
Molecular Weight, g/mol: 180.25
Appearance: White to slightly yellow waxy solid
Odor: Mild characteristic odor
Melting Point, °C: 48–63 (depends on isomer ratio)
Boiling Point, °C: Decomposes before boiling
Flash Point, °C: >120 (closed cup)
Solubility: Soluble in fats, oils, alcohol; insoluble in water
Purity, %: ≥99.0
Grades Available: Food Grade (FCC), Pharmaceutical, Technical
FIRST AID MEASURES of BUTYLATED HYDROXYANISOLE (BHA):
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of BUTYLATED HYDROXYANISOLE (BHA):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of BUTYLATED HYDROXYANISOLE (BHA):
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of BUTYLATED HYDROXYANISOLE (BHA):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of BUTYLATED HYDROXYANISOLE (BHA):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of BUTYLATED HYDROXYANISOLE (BHA):
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
