CAS No: 1948-33-0
Formula: C10H14O2

Discription: Excellent antioxidant performance, stronger than BHT, BHA, PG (propyl gallate) and vitamin E; can effectively inhibit Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Brevibacterium aerogenes and other bacteria and black Aspergillus, Aspergillus versicolor, Aspergillus flavus and other microorganisms grow. The antioxidant function of TBHQ is much better than conventional antioxidants. As far as vegetable oil is concerned, the order of antioxidant capacity is: TBHQ>PG>BHT>BHA. Adding TBHQ to food can not only delay the oxidative deterioration of oils and fats, but also inhibit a variety of microorganisms. It can be used as an antioxidant in edible fats, fried foods, dried fish products, biscuits, instant noodles, instant rice, canned dried fruits, and cured meat products. It can also be used in cosmetics.


  • 295

  • 125-130ºC

  • 273ºC

  • 171ºC

  • 1.559

  • soluble in acetone, alcohol, ethyl acetate

  • Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances.

  • 0.001mmHg at 25°C

  • 5.73 (Air = 1)

  • Stable. Incompatible with strong bases, strong oxidizing agents.


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