Butylated hydroxytoluene
Butylated hydroxytoluene (BHT) is a fat-soluble
organic compound primarily used as an
antioxidant food additive (
E number E321). It also used as an antioxidant in
cosmetics, pharmaceutical drugs,
jet fuels,
rubber and
petroleum products, and
embalming fluid.
BHT is produced by the reaction of
p-cresol with
isobutylene. It was
patented in
1947 and received approval of the
Food and Drug Administration for use as a food additive and preservative in
1954. BHT reacts with
free radicals, slowing the rate of
autoxidation in food, preventing changes in the food's color, odor, and taste.
In the chemical industry it is added to
tetrahydrofuran and
diethyl ether in order to inhibit the formation of dangerous
organic peroxides.
Serious concerns have been raised about the use of BHT in food products. BHT is a suspected
mutagen and
carcinogen. There have been cases in which some individuals have had difficulty metabolizing BHT, resulting in health and behavior changes.
BHT has been banned for use in food in Japan (
1958), Romania,
Sweden, and Australia. The US has barred it from being used in infant foods. However some food industries have eliminated it from their products, including
McDonald's as of
1986.
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Butylated hydroxyanisole (BHA)
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Why are BHA and BHT in foods? Are they safe?*
Bioassay of BHT, includes structure*
BUTYLATED HYDROXYTOLUENE (ICSC)*
Butylated Hydroxytoluene (BHT) Antioxidant
