TBHQ Applications in Food

Tertiary-butylhydroquinone (TBHQ) is a synthetic antioxidant widely used in the food industry to delay oxidation, prevent rancidity, and extend shelf life. Here’s a clear overview of its applications:

Why TBHQ Is Used

1.    Prevents fat oxidation (keeps oils from turning rancid)

2.    Protects flavor and color

3.    Extends shelf life of fat-containing foods

4.    Highly effective at low concentrations (typically up to 0.02% of the oil/fat content)

Common Food Applications of TBHQ

1. Edible Oils & Fats

A. Vegetable oils (soybean, canola, palm, etc.)

B. Animal fats

C. Shortenings and margarine
Purpose: Stabilizes oils during storage and cooking.

2. Snacks & Fried Foods

A. Potato chips

B.    Corn snacks

C.   Instant noodles (especially in the seasoning and fried noodle block)

Purpose: Prevents rancidity and off-flavors due to high fat content.

3. Baked Goods

A. Cookies

B. Crackers

C. Pastries
Purpose: Maintains freshness and protects fat-based ingredients.

4. Convenience & Prepared Foods

A. Frozen fried foods

B. Microwaveable dinners

C. Seasoning mixes containing fat
Purpose: Extends shelf life and maintains sensory quality.

5. Confectionery & Desserts

A. Chocolates

B. Icings

C. Chewing gum
Purpose: Stabilizes cocoa butter and other fats.

6. Meat & Frozen Products

A. Processed meats (sausages, nuggets)

B. Dehydrated meats or soup bases
Purpose: Protects against oxidation of animal fats.