According to China’s food additive standard GB 2760, BHA is permitted for use in edible oils and fats, fried foods, dried fish products, biscuits, instant noodles, instant rice, nuts, canned foods, and cured meat products, with a maximum usage level of 0.2 g/kg. For chewing gum, the maximum permitted usage is 0.4 g/kg. BHA may also be used in food packaging materials.
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%.
