BHA, or butylated hydroxyanisole, is a slightly yellow, waxy, solid synthetic antioxidant that belongs to the class of compounds known as hydroxytoluene and is commonly used in the food industry to prevent the oxidation of fats and oils, thereby extending the shelf life of various products.
C11H16O2
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Butylated Hydroxyanisole (BHA)
Food and Nutrition
SYNONYMS
BHA
MOLECULAR WEIGHT
180.24 g/mol
CAS NUMBER
25013-16-5
CHEMICAL FORMULA
C11H16O2
HS CODE
29093090.0
DENSITY
1.058 g/cm3
MELTING POINT
48-55 °C
BOILING POINT
264-270 °C
VISCOSITY
Not Specified
SHELF LIFE
2 years
TYPICAL PROPERTIES
Not Specified
Why is BHA used in food and cosmetics?
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Are there alternatives to BHA in food preservation?
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Does BHA affect the flavor or taste of foods?
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Can BHA be used in cosmetics labeled as 'all-natural' or 'organic'?
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Is Butylated Hydroxyanisole (BHA) banned in any countries?
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