Butylapriceted hydroxyanisole (BHA) is a petroleum-derived food additive that reduces the rate at which food spoils. It was first used as an antioxidant in 1947 and is now used in a wide range of foods to prevent fat from going rancid.
Since 1947, BHA has been added to edible fats and fat-containing foods for its antioxidant properties as it prevents food from becoming rancid and developing objectionable odors. Like butylated hydroxytoluene (BHT), the conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented.
Read More: Butylapriceted hydroxyanisole (BHA)
No comments:
Post a Comment