Butyl hydroxyanisole detection

The application of butyl hydroxyanisole as a fat soluble antioxidant is suitable for oily and fat rich foods. Due to its good thermal stability, it can be used under frying or roasting conditions. In addition, butyl hydroxyanisole has a strong antioxidant effect on animal fats, while its antioxidant effect on unsaturated plant fats is poor. Butyl hydroxyanisole can stabilize the pigment of raw beef and inhibit the oxidation of ester compounds. The combination of butyl hydroxyanisole with sodium tripolyphosphate and ascorbic acid can delay the spoilage of frozen pork chops. Butyl hydroxyanisole can slightly extend the shelf life of spray dried whole milk powder and improve the shelf life of cheese. Butyl hydroxyanisole can stabilize the color of chili peppers and chili powder, preventing oxidation of foods such as walnuts and peanuts. Adding butyl hydroxyanisole to baking oil and salt can maintain the aroma of roasted food and salty peanuts. Extend the shelf life of baked goods. Butyl hydroxyanisole can be mixed with other fat soluble antioxidants for better effectiveness. The combination of butyl hydroxyanisole and dibutyl hydroxytoluene can protect carp, chicken, pork chops, and frozen smoked pork slices. Adding a mixture of butyl hydroxyanisole or dibutyl hydroxytoluene, propyl gallate, and citric acid to butter used in candy making can inhibit candy oxidation&Nbsp; According to China's "Hygienic Standards for the Use of Food Additives" (GB2760-2011), butylhydroxyanisole can be used for edible oils, fried foods, dried fish products, biscuits, fried noodle products, instant boiled rice, canned nuts, cured meat products (such as bacon, cured meat, braised duck, Chinese ham, sausages, etc.), and breakfast cereals, with a maximum usage of 0.2g/kg. The maximum usage of gum based candies is 0.4. When butylhydroxyanisole is mixed with dibutylhydroxytoluene and propyl gallate, the total amount of butylhydroxyanisole and dibutylhydroxytoluene shall not exceed 0.1 g/kg, and the total amount of propyl gallate shall not exceed 0.05 g/kg (calculated as fat). In addition, it can also be used as a gum sugar ingredient&Nbsp; Other usage references: the dosage in animal oil is 0.001% -0.01%; Vegetable oil, 0.002% -0.02%; Baked food, 0.01% -0.04%; Grain food, 0.005% -0.02%; Soybean milk powder, 0.001%; Refined oil, 0.01% -0.1; The dosage of candy and chewing gum can reach 0.1%. In addition, according to the "Scope and Dosage Standards for Food Additives" in Taiwan Province (1986), butylhydroxyanisole can be used in oils, butter, dried fish, shellfish products, and their dried products, with a dosage of less than 0.2 g/kg; Immersion solution for freezing fish, shellfish, and frozen whale meat, less than 1 g/kg; Used for chewing gum and bubble gum, below 0.75 g/kg. According to FAO/WHO (1984), butylhydroxyanisole is used in general edible oils with a maximum dosage of 0.2 g/kg. When combined with dibutyl hydroxytoluene, when combined with gallate ester and tert butylhydroquinone, the amount of gallic acid shall not exceed 100mg/kg, with a total amount of 0.2g/kg; When used alone or in combination with dibutyl hydroxytoluene and gallic acid esters in artificial cream, the amount of gallic acid esters shall not exceed 100mg/kg. It shall not be used for direct disinfection or for the preparation of milk and its products. Japanese regulations: use less than 0.02% in fats and cream; The amount of immersion solution used for frozen fish and shellfish is less than 0.1%. Butyl hydroxyanisole can not only be used in food, but also as an antioxidant in packaging paper, plastics, etc

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