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2006•Zhongguo youzhiRequires access

Stabilizing effects of BHT and TBHQ on frying oil

Jiazhou Li

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Abstract

As stabilizing agent,BHT and TBHQ were very commonly used.The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared.The results showed that,TBHQ possessed more ability in restraining peroxide value(POV)than BHT,but both could promote acid value in different degree.

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What this paper is about

As stabilizing agent,BHT and TBHQ were very commonly used.The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared.The results showed that,TBHQ possessed more ability in restraining peroxide value(POV)than BHT,but both could promote acid value in different degree.

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Available abstract

As stabilizing agent,BHT and TBHQ were very commonly used.The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared.The results showed that,TBHQ possessed more ability in restraining peroxide value(POV)than BHT,but both could promote acid value in different degree.

Key concepts: Peroxide value, Food science, Chemistry, Peroxide, Acid value, Organic chemistry, Biochemistry

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