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3,5,2-tert-butyl-4-hydroxytoluene – What is the short name for this organic compound? What are its physical and chemical properties? Does anyone have any relevant information on it?
Chinese name: Butylated hydroxytoluene English name: Butylated hydroxytoluene Alternative names: 2,6-di-tert-butyl-p-cresol； 3,5-di-tert-butyl-4-hydroxytoluene ； BHT Details: Structural formula: Molecular formula: C15H24O Molecular weight: 220.36
BHT has high stability and strong antioxidant properties; its applications in food are similar to those of BHA, but its antioxidant capacity is lower than that of BHA. The antioxidant effect of BHT is not affected by heat, and unlike PG, it does not undergo an orange reaction in the presence of iron ions. BHT can effectively delay the oxidative rancidity of vegetable oils and extend the shelf life of fried fast-food items. It is effective in shortening; there is no optimal concentration for BHT, and as the BHT concentration increases, the stability of the fats also improves. However, at higher concentrations, the rate of improvement in oil stability decreases, and when the concentration exceeds 0.02%, a phenolic odor is introduced. BHT is inexpensive, costing 1/5 to 1/8 of that of BHA, and can be used as a primary antioxidant. At present, it is one of the antioxidants with the highest production volume in our country.
What was said upstairs in detail is that it’s a type of antioxidant. White crystalline, slightly soluble in water, soluble in hot water. It can inhibit or delay the oxidative degradation of plastics or rubbers, thereby extending their service life. The antioxidant BHT, as a food additive, can delay the rancidity of foods. Antioxidant BHT is used in animal and vegetable fats as well as foods containing such fats. In addition, the antioxidant BHT can also be used in inks, adhesives, leather, casting, printing and dyeing, coatings, and the electronics industry.