hydroxy toluene, or BHT, was commonly used to prevent fat from going rancid.
Another change (amongst others) would introduce maximum levels for butylated
hydroxyanisole (BHA) in lard, beef, poultry and sheep fat.
Butanolic HCl (3 mol/L) was then added, and the mixture was butylated
for 10 min at 70[degrees]C and dried at 70[degrees]C under reduced pressure.
has received a patent for a basecoat composition comprising at least one pigment and a vehicle consisting essentially of an acrylic polymer prepared from a combination of monomers including from approximately ten percent to 45% by weight of an ethylenically unsaturated monomer that provides active hydrogen functionality and at least 30% by weight of at least one member selected from the group consisting of ethyl acrylate, methyl acrylate, methyl methacrylate, and combinations thereof, a methylated melamine-formaldehyde resin, and up to ten percent by weight of a butylated
melamine-formaldehyde resin, based on the weight of the basecoat composition vehicle; wherein the basecoat composition is aqueous.
Dangers: BHT I butylated
hodroxytoluene I can cause allergies and has been linked to possible behavioural problems and reproductive failures.
Check out whether sodium benzoate, butylated
hydroxytoluene, or just about any other food additive is safe or unsafe by visiting our on-line Chemical Cuisine section.
7 butylphenol) Butylated
hydroxytoluene 128-37-0 Submax 220.
The chlorogenic acid data encouraged the scientists to also test butylated
hydroxyanisole, better known as BHA.
Few, if any, of their products are not laden with inimical ingredients such as sugar, fructose, malt barley and butylated
hydroxyanisole (BHA), an antioxidant (present in the box cardboard and relatively harmless in small quantities but toxic in large doses because of accumulation).
Chapter 20 Pentachlorophenol, Benzophenone, Parabens, Butylated
Hydroxyanisole, Styrene (Leo M.
Addition of synthetic antioxidants such as butylated
hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), and tertiary butylhydroquinone has been reported to be very effective for preventing oxidative changes in meat products (Khalil and Mansour, 1998).
As standard antioxidant compounds, a-tocopherol, ascorbic acid and Butylated
hydroxytoluene (BHT) were used.