L&P Foods BHA: Effectively Enhancing the Stability of Lard

Lard has been a widely used edible fat since the 1950s. During periods of material scarcity, it served as a primary cooking oil and was commonly used in household stir-frying. Although lard has gradually declined in everyday consumption due to health considerations, its unique fatty acid composition makes it more heat-resistant than vegetable oils. Lard undergoes less oxidative polymerization during prolonged heating and is therefore still widely used in the processing of various pastry products, fried foods, and as a table fat.

Despite its relatively high content of saturated fatty acids, which are less prone to oxidation than unsaturated fatty acids, oxidative reactions can still occur under conditions such as heating. Therefore, the addition of antioxidants to improve the oxidative stability of lard and extend its shelf life is essential. BHA is a commonly used antioxidant for animal fats and oils ^[1].

1. Antioxidant Mechanism of BHA

The oxidation of fats and oils is essentially a process involving the generation and propagation of free radicals. BHA is a phenolic antioxidant that donates hydrogen atoms to react with peroxyl radicals, forming hydroperoxides and phenoxy radicals. The resulting phenoxy radicals subsequently react with other peroxyl radicals through different pathways to produce relatively stable products.

As illustrated, after BHA loses a hydrogen radical, it is converted into Intermediate 1, which is further transformed into Intermediate 2 through electron transfer and hydrogen transfer reactions. Collisions between these intermediates lead to the formation of more stable aromatic structures.

Antioxidant Mechanism of BHA

Image source: Jun Li et al., “Insight into Synergistic Antioxidation Mechanisms of Butyl Hydroxyanisole with Common Synthetic Antioxidants,” Grain & Oil Science and Technology, Vol. 5, Issue 3, 2022, pp. 114–130. 

2. Antioxidant Effect of BHA on Lard

Lard supplemented with 0.02% BHA was evaluated in comparison with lard without added antioxidants. Accelerated oxidation was conducted at 110 °C under an air flow rate of 20 L/h, and the induction period of each sample was measured. The induction period reflects the oxidative stability of the product: a longer induction period indicates greater stability and a lower susceptibility to oxidative rancidity.

Induction Period of Lard with Added BHA

Image source: L&P Food Ingredient Co., Ltd.

The results show that BHA can effectively enhance the oxidative stability of lard. The induction period of lard without added antioxidants was only 3.30 h, whereas lard supplemented with BHA exhibited an induction period of up to 13.14 h, representing a significant extension—approximately four times that of the control without antioxidants.

In practical applications, the combined use of BHA and BHT is generally recommended. The two antioxidants exhibit a synergistic effect, improving overall antioxidant performance while also helping to reduce formulation costs.

About L&P Food Ingredient Co., Ltd

L&P Food Ingredient Co., Ltd (L&P Foods) is a professional manufacturer specializing in food additives and functional food ingredients. The company holds comprehensive production qualifications, including valid manufacturing licenses and a full range of internationally recognized management system certifications, including Quality Management (ISO 9001), Food Safety Management (ISO 22000), Religious Certifications (KOSHER and HALAL), Occupational Health and Safety (ISO 45001), Environmental Management (ISO 14001), as well as the Global Standard for Food Safety (BRC). With consistent and reliable product quality, a well-established after-sales service system, and the capability to provide customized solutions tailored to customer needs, L&P Foods has become a trusted and preferred supplier for downstream manufacturers.

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