2,6-Di-tert-butyl-p-cresol (BHT) GB 1900-80 This standard is applicable to p-cresol-isobutanol as raw material, using concentrated sulfuric acid as the raw material Catalyst, aluminum oxide is used as dehydrating agent, and the reaction generates 2.6-di-tert-butyl-p-cresol. Used as antioxidant in food processing.
BHT was patented in 1947. In 1954, the U.S. Food and Drug Administration (FDA) approved the addition of BHT to food to preserve its freshness.
BHT reacts chemically with free radicals and slows down the rate of redox reactions (i.e. rancidity reactions) in food. This maintains the color, smell and taste of food.
White crystals turn yellow and gradually darker when exposed to light. Soluble in benzene, toluene, methanol, methyl ethyl ketone, ethanol, isopropyl alcohol, petroleum ether, linseed oil, insoluble in water and 10℃ caustic soda solution.
When producing certain substances such as tetrahydrofuran and ether, BHT can also be added to avoid the generation of harmful peroxidized organic matter.
Related compound BHA.