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Food manufacturers add butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) to foods like cereal and other dry goods to help their fats stay fresher longer. Both BHA and BHT are antioxidants, which means they can protect other compounds from the damaging effects of oxygen exposure. In a way, BHA and BHT are similar to vitamin E, which is also an antioxidant and often used as a preservative as.The FDA says BHA is safe (at least at the levels they prescribe for foods), but data from the National Toxicology Program says it’s likely a carcinoge.The food industry generally prefers to use BHA and BHT because they remain stable at higher temperatures than vitamin E, but products in the natural food section of your grocery.
According to the company who produces it, “The antioxidant activity of BHT (Food Grade) can be transferred to baked products if it is used as an antioxidant in the shortenings used in their manufacture” (see source #2). You body can metabolize it (#6) and its affects are due to exposure accumulation.Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats and oils and keep them from becoming rancid. They are added to food, cosmetics, and packing of products that contain fats to maintain nutrient levels, color, flavor, and odor.BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are widely used by the food industry as preservatives, mainly to prevent oils in foods from oxidizing and becoming rancid.
Oxidation affects the flavor, color and odor of foods and reduces some nutrients. BHA and BHT may have some antimicrobial properties, too.In fact, you can find BHA and BHT in potato chips, some cereal, frozen sausages, enriched rice, lard, shortening, candy, jello to name a few.
BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants added to many processed foods. The main way BHA and BHT work is by preventing fats from going rancid.Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). Both of these additives are generally regarded as safe (GRAS) by the FDA, but BHT recently made headlines for being a potentially harmful additive found in many popular breakfast cereals.
The food additive BHT (butylated hydroxytoluene), alone or in combination with other antioxidants permitted in this subpart B may be safely used in or on specified foods, as follows: (a) The BHT meets the following specification: Assay (total BHT) 99 percent minimum. (b) The BHT is used alone or in combination with BHA, as an antioxidant in.They have been phased out of some foods, such as many potato chips, but are common in packaged baked foods and fatty frozen foods. BHA and BHT are sneaky additives because you’ll still find them in packaging for cereal and candy, even if they aren’t listed on the label as ingredients. Vitamin E is used as a safer substitute to preserve freshness.Butylated hydroxytoluene (BHT) is a chemical cousin to BHA that is also listed as “generally recognized as safe.” It, too, is added to food as a preservative.
The two compounds act synergistically and are often used together. BHT is not a listed carcinogen, but some data have shown that it.The most common use for BHT is as a preservative in the food industry in the US.
It has been generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), are chemicals and synthetic compounds that are used for various reasons. They look like a white crystalline solid and is used by manufacturers to preserve cereals and keep other foods fresh.BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants added to many processed foods. The main way BHA and BHT work is by preventing fats from going rancid.Are they safe?
Well, they’re approved for use as a preservative at small doses.BHA, BHT and/or TBHQ aren’t added to the packaging to keep the cereal from spoiling. It’s actually added to keep the box from spoiling.
As you stated, BHA and BHT slows down the oxidization of fats and oils. It keeps them from going rancid.
List of related literature:
|from Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition|
|from Texas Bug Book: The Good, the Bad, and the Ugly|
|from Sauer’s Manual of Skin Diseases|
|from Mechanism and Theory in Food Chemistry, Second Edition|
|from The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!|
|from Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health|
|from Food Processing Technology: Principles and Practice|
|from The Encyclopedia of Nutrition and Good Health|
|from Phenolics in Food and Nutraceuticals|
|from Handbook of Food Science, Technology, and Engineering 4 Volume Set|