| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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01.The antioxidant effect of 3-BHA added to food is 1.5-2 times stronger than 2-BHA, but the mixture of the two has a certain synergistic effect, so the mixture containing a high proportion of 3-BHA has a potency almost similar to that of pure 3-BHA.
02.BHA can interact with the peroxide produced in the oxidation process of oil, so that the chain reaction of automatic oxidation of oil is cut off, and the oil is prevented from continuing to oxidize.
03.As a fat-soluble antioxidant, butyl hydroxyanisole is suitable for fat food and fat rich food. Because of its good thermal stability, it can be used in oil frying or baking conditions.
04. butyl hydroxyl anise Chemicalbook aromatic ether had strong antioxidant effect on animal fat, but poor antioxidant effect on unsaturated vegetable fat. Bha can stabilize the pigment of raw beef and inhibit the oxidation of ester compounds.
05.Butylated hydroxyanisole (BHA) can be used as a feed antioxidant and has antibacterial effect. The dosage of BHA 250mg/kg can inhibit the production of aflatoxin, 200mg/kgBHA can completely inhibit the growth of food and feed such as toxic enzymes, Aspergillus Niger and other spores.
| Item | Test Standard | Testing Result | |
| Assay | 99% | Complies | |
| Apperence | White Powder | Complies | |
| Particle Size | 100% pass 80 mesh | Complies | |
| Oder | Characteristic | Complies | |
| Taste | Characteristic | Complies | |
| Loss on Drying | ≤5.0% | 2.20% | |
| Residue on Ignition | ≤0.1% | 0.05% | |
| Residual | ≤0.1% | Complies | |
| Residual Ethanol | ≤0.5% | Complies | |
| Heave Mentals | ≤10ppm | Complies | |
| Na | ≤0.1% | <0.1% | |
| Pb | ≤3 ppm | Complies | |
| Total Plate | <1000CFU/g | Complies | |
| Yeast & Mold | <100 CFU /g | Complies | |
| E. Coli | Negative | Complies | |
| Salmonella | Negative | Complies | |
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