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CAS:1948-33-0
Molecular Structure: C10H14O2
Molecular Weight: 166.22
EINECS: 217-752-2
Synonym: 1-T-BUTYL-1,4-DIHYDROXYBENZENE; 2-(1,1-Dimethylethyl)-1,4-benzenediol; 2-tert-butylhydroquinone; 2-TERT-BUTYL-1,4-BENZENEDIOL; 2-TERT-BUTYL-1,4-DIHYDROXYBENZENE; 2-T-BUTYLHYDROQUINONE; TERTIARYBUTYLHYDROQUINONE; TERT-BUTYLHYDROCHINONE
What is Tert-Butylhydroquinone with CAS 1948-33-0 ？
Tert-Butylhydroquinone TBHQ is white to light gray crystalline or crystalline powder with a very slight special odor. Suitable for crude oil and highly unsaturated fats such as sunflower oil. Suitable for cooking oils and baked products.
Specification
| No. | ITEMS | SPEC |
| 1 | Sensory Requirements | White crystalline powder with a special odor |
| 2 | C10H14O2, w/% | ≥99.0 |
| 3 | 2,5-Di-t-buty Ihydroquinone， w/% | ≤0.3 |
| 4 | Hydroquinone，w/% | ≤0.3 |
| 5 | Ash Content，w/% | ≤0.3 |
| 6 | Fusing Point，℃ | 126-129 |
Application
Superior antioxidant performance, with stronger antioxidant capacity than BHT, BHA, PG (propyl gallate), and vitamin E; It can effectively inhibit the growth of bacteria such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, as well as microorganisms such as Aspergillus niger, Aspergillus versicolor, and Aspergillus flavus. The antioxidant function of TBHQ is significantly superior to conventional antioxidants. As for vegetable oils, the order of antioxidant capacity is TBHQ>PG>BHT>BHA. Adding TBHQ to food can not only delay the oxidation and deterioration of oils, but also have inhibitory effects on various microorganisms. It can be used as an antioxidant in edible fats, fried foods, dried fish products, biscuits, instant noodles, quick boiled rice, canned dried fruits, pickled meat products, and also in cosmetics.
Packing
25kg/bag
Rleate words
1-T-BUTYL-1,4-DIHYDROXYBENZENE; 2-(1,1-Dimethylethyl)-1,4-benzenediol; 2-tert-butylhydroquinone; 2-TERT-BUTYL-1,4-BENZENEDIOL; 2-TERT-BUTYL-1,4-DIHYDROXYBENZENE; 2-T-BUTYLHYDROQUINONE; TERTIARYBUTYLHYDROQUINONE; TERT-BUTYLHYDROCHINONE
