Strong antioxidant capacity at low concentrations

Effective shelf-life extender

Excellent thermal stability at high temperatures

High solubility for ease of use

Does not impart off-odors after addition

Strong carry-through performance in baked and fried foods

No discoloration caused by interaction with metal ions

Good antimicrobial performance

A key advantage of BHA is its ability to remain active in baked and fried foods after processing.

Carrying-Through Performance of 0.01% BHA and BHT in Baked and Fried Foods

Data Source: Guangye Biotechnology Research Institute

Direct Method

Add 0.05–0.20 g/kg of BHA directly to oils and fats and mix until completely dissolved and uniformly distributed. Alternatively, BHA may be prepared as a 5–10% oil concentrate prior to addition.

Brine Impregnation Method

For marinated meat products and dried fish products, BHA may be added directly to the products at a level of 0.05–0.20 g/kg. Alternatively, the products may be immersed in brine containing 0.005–0.02% BHA.

Mixing Method
For fried foods, biscuits, instant noodles, quick-cooked rice, and canned dried fruits, BHA may be added to the oil used at a level of 0.05–0.20 g/kg. For other food products such as ham or sausages, BHA may be incorporated by mixing it with seasonings.

Diluted Spray Method

A diluted BHA solution may be sprayed directly onto the inner surface of food packaging materials. Alternatively, packaging bags may be filled with antioxidant vapor, or BHA may be applied to packaging paper by spraying. The recommended dosage ranges from 0.02% to 0.1%.