Product Application
Butylated Hydroxy Anisole combined with sodium tripolyphosphate and ascorbic acid can delay the spoilage of frozen pork chops. Butylhydroxyanisole 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 and chili powder and prevent the oxidation of walnuts, peanuts and other foods. Butyl hydroxyanisole can be mixed with other fat-soluble antioxidants for better results. Butyl hydroxyanisole can inhibit the oxidation of candy.
|
Item
|
Standard
|
|
Appearance
|
White to cream colored flakes with charactreistic odor
|
|
Assay (%)
|
≥ 98.5
|
|
Solubility
|
Freely soluble in alcohol propylene glycol. Insoluble in water.
|
|
Identification
|
Color test to comply
|
|
Residue on ignition (%)
|
≤ 0.05
|
|
Phenolic impurities (%)
|
≤ 0.5
|
|
Arsenic (ppm)
|
≤ 2
|
|
Hydroquinone (%)
|
≤ 2
|
|
Heavy metal (ppm)
|
≤ 10
|
|
Mercury (AAS) (ppm)
|
≤ 1
|
|
Melting point ( ℃)
|
48-63
|
|
Lead (ppm)
|
≤ 2
|
|
Storage
|
in the shade
|