Butylated Hydroxy Toluene is a synthetic antioxidant that is a commonly used fat soluble food preservative since 1947, with broad biological activities. It prevents spoilage by reacting with oxygen. It slows development of off-flavours, odours and colour changes caused by oxidation. It protects animals aganist radiation and the acute toxicity of various xenobiotics and mutagens.

Butylated hydroxy Toluene - BHT is a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyToluene. It is prepared from 4-methoxyphenol and isobutylene. It is normally insoluble in water, but for commercial applications, it can be converted to a soluble form. BHT was first used as an antioxidant food additive in 1954. An antioxidant is a substance that prevents the oxidation of materials with which it occurs. BHT, therefore, prevents the spoilage of food to which it is added. BHT has grown to be very popular among food processors and is now used in a great range of products that include breakfast cereals, chewing gum, dried potato flakes, enriched rice, potato chips, candy, sausages, freeze-dried meats, and other foods containing fats and oils. BHT is sometimes used in conjunction with a related compound, butylated hydroxyanisole (BHA) as a food additive. BHT does have other commercial uses, as in animal feeds and in the manufacture of synthetic rubber and plastics, where it also acts as an antioxidant.

Application:
• Breakfast cereals
• Chewing gum
• Dried potato flakes
• Enriched rice
• Potato chips
• Candy
• Sausages
• Freeze-dried meats
• Other foods containing fats and oils.