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Tenox™ TBHQ, 20A Food Grade Kosher

Tenox™ 20A: food-grade antioxidant made with 20% tertiary-butylhydroquinone and 3% citric acid in a corn oil, propylene glycol, and glycerides medium.

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Product Overview

Tenox™ TBHQ solutions exhibit superior solubility in fats and oils, facilitating optimal performance in frying applications. The excellent carry-through effectiveness ensures sustained protection against oxidative degradation. Tenox™ 20A is a versatile and potent stabilizer, specifically designed to safeguard a broad range of fats, oils, food products, and cosmetics against oxidative deterioration. By inhibiting the formation of off-flavors, off-odors, and rancidity, Tenox™ 20A significantly extends product shelf life. The formulation comprises a synergistic blend of Canola Oil Glyceride, Corn Oil, TBHQ, Propylene Glycol, and Citric Acid, carefully crafted to deliver unparalleled antioxidant efficacy.

Specifications

  • Physical state: Liquid
  • Typical color: Golden brown
  • TBHQ, %: 19 - 21
  • Critic acid, %: 2.7 - 3.3
  • Carrier oil: Corn oil, propylene glycol, and glycerides
  • Maximum usage levels (weight % of fat and oil): 0.1% FDA or 0.05% USDA

Features & Benefits

Features:
  • Food grade
  • Kosher
  • Can be used independently or combined with other antioxidants
Benefits:
  • Excellent carry-through performance in baked foods
  • Excellent solubility in fats and oils
  • Excellent effectiveness in vegetable oils
  • Effective in low concentrations
  • Safe at effective concentrations
  • No effect on odor or taste of end product
  • Imparts stability to products

Applications

Personal Care:
  • Lip care
  • Hair care
  • Cosmetics
Food Applications:
  • Bakery shortening
  • Candies
  • Cookies
  • Edible fats
  • Fish oils
  • Fish products
  • Frying oils
  • Lard
  • Margarine
  • Meat products
  • Nuts
  • Potato chips
  • Poultry products
  • Sausages
  • Snack foods
  • Tallow
  • Vegetable oils

Problems Solved

  • Oxidative deterioration in fats, oils, and food products
  • Rancidity and off-flavors in baked goods and snack foods
  • Degradation of vegetable oils and frying oils
  • Unstable shelf life in meat and poultry products
  • Off-odors and off-flavors in cosmetics and personal care products
  • Ineffective antioxidant protection at low concentrations
  • Impact on odor and taste of end products due to antioxidant usage

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