What are the properties of tertiary butylhydroquinone that make it a preferred additive in processed foods?

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What are the properties of tertiary butylhydroquinone that make it a preferred additive in processed foods?


Chemical stability is crucial when developing long-lasting food products, and one compound particularly valued for this purpose is tertiary butylhydroquinone. Its molecular structure enables it to neutralize free radicals efficiently, protecting oils and fats from degradation even under heat exposure. In comparison to natural antioxidants, it offers stronger resistance to high temperatures, making it suitable for fried snacks and packaged baked goods. Its neutral odor and flavor ensure no alteration to the final product’s taste. Food technologists appreciate how it prolongs shelf life while maintaining nutritional content. When used within approved limits, it represents a practical solution that combines performance with cost-effectiveness in industrial food preservation.