Tenox BHA

BHA tert-butyl-4-methoxyphenol 1,1-dimethylethyl-4-meth-oxyphenol E320 Nipanox BHA Nipantiox 1-F Tenox BHA. 

Dimethylethyl)-4-methoxyphenol Anisole, butylated hydroxy- Antioxyne B Antrancine 12 BHA BOA (antioxidant) Butyl hydroxyanisole Butylated hydroxyanisole Butylhydroxyanisole 2-terc.Butyl-4-methoxyifenol 2(3)-t-Butyl-4-hydroxyanisole 3-t-Butyl-4-hydroxyanisole t-Butyl hydroxyanisole tert-Butyl-4-hydroxyanisole Butylohydroksyanizol CCRIS 102 EEC No, E320 EINECS 246-563-8 Embanox FEMA No. 2183 HSDB 3913 Nepantiox 1-F Nipantiox 1-F Phenol, 1,1-dimethylethyl)-4-methoxy- Phenol, tert-butyl-4-methoxy- Protex Sustane 1-F Tenox BHA. Mixture of isomers of t-butyl-substituted 4-methoxyphenols antioxidant and preservative for foods mp = 48-55 bp 33 = 264-270 insoluble in H2O, soluble in organic solvents LDm (rat orl) = 2200 mg/kg. Eastman Cham. Co. Mpa Penta Mfg. UOP. 

Voigt Global Distrib. http //www.vgdllc.com, Vopak USA http //www.vopakusa.com Trade Name Synonyms Avox BHA [Avatar http //www.avatarcorp.com], Embanox BHA [Rhodia Food http //wnvw.food.us.rhodia.com], Lowinox BHA f[Great Lakes http //www.greatlakeschem.com], Nipantiox 1-F t[Nipa Inc http //www.nipa.com], Sustane 1-F (BHA Flakes) f[UOP Food Antioxidants ] Tenox BHA [Eastman http //www.eastman.com], Uantox BHA [Universal Preserv-A-Chem http //WWW. upichem. com]... 

Tenox BHA Uantox BHA 246-584-2 Incronam OP-30 Lexaine O Mackam HV Mi ratal ne BET-O-30 Oleamidopropyl betaine Schercotaine OAB 246-598-9 Chemoxide SAO Cyclomox SO Mackamine SAO Rhodamox SO Stearamidopropylamine oxide 246-613-9... 

Synonyms 4-methoxy-2-t-butylphenol Antrancine 12 Embanox Nipantiox iF (i,i-dimethylethyl)-4-methoxyphenol Sustane i-F Tenox BHA Vyox 3-terf-butyl-4-hydroxyanisole... 

Table 4. Effect of TENOX 4A (BHA/BHT) on stored raw and cooked beef patties (N=3)...

Antioxidant-Treated Beef Patties. The effect of several primary antioxidants, PG, TBHQ, Tenox 20 (which contains TBHQ and citric acid) and Tenox 4A (which contains BHA and BHT) were also evaluated by instrumental, chemical and sensory methods for their effectiveness in raw/stored and cooked/stored beef, see Tables 1-4. These particular antioxidants were chosen based on their antioxidant effects on MFD as determined previously (14) and because of their GRAS status. Experimental samples were prepared similarly to those of the 0-and 2-day controls, except the antioxidants, either dissolved or suspended in water, were mixed into the raw ground meat. 

Citric, ascorbic, and phosphoric acids are added to chelate the trace metals, particularly copper and iron, to retard the initiation step. Mixtures of antioxidants and chelating agents act synergistically, that is, the combination is more effective than the sum of the individual compounds. A commercial mixture recommended by the American Meat Institute and sold as Tenox or Sustane is 20% BHA, 6% propyl gallate, and 4% citric acid in propylene glycol. The propylene glycol is added to solubilize the citric acid in the oil. 

---