Обзор

TBHQ acts as a chain-breaking antioxidant. Its phenolic structure can stop free-radical oxidation in oil and fat systems before rancid off-notes appear, while its 126.5–128.5°C melting-point range and the thermal stability stated on the product page make it especially relevant to formulations exposed to frying, baking, and other heat-processing conditions.

This is more than a generic “99% antioxidant” grade. It sets separate limits for components associated with oxidation and synthesis: tert-butyl-p-benzoquinone ≤0.2%, 2,5-di-tert-butylhydroquinone ≤0.2%, hydroquinone ≤0.1%, and toluene ≤25 ppm. Alongside lead ≤2 ppm, aflatoxins ≤5 ppb, and specified microbiological limits, these figures provide oil, snack, and ingredient manufacturers with clear acceptance criteria for comparing TBHQ sources.