L&P Foods: Dedicated Expertise in Antioxidant Solutions for Edible Oils and Fats

Oils and fats are among the most important nutrients in the human diet. In nature, oxidation occurs continuously and inevitably. During processing, storage, and distribution, edible oils and fat-containing foods are highly susceptible to auto-oxidation, which can lead to quality deterioration and the formation of undesirable or potentially harmful oxidation products. Controlling lipid oxidation has therefore long been a critical concern for the food and edible oil industries.

 

Within the edible oil and food sectors—particularly those involving fat-rich products—effectively slowing down lipid auto-oxidation and improving oxidative stability remains a major technical challenge. Among various approaches, the use of antioxidants is widely recognized as the most effective, economical, and practical solution.

 

Among food-grade antioxidants, Tertiary Butylhydroquinone（TBHQ） is one of the most widely used and highly effective options. TBHQ acts as a free radical scavenger, capturing and neutralizing reactive free radicals generated during lipid oxidation. By converting itself into low-reactivity radicals, TBHQ effectively interrupts the chain reactions responsible for auto-oxidation, thereby significantly enhancing the oxidative stability of oils and fats.

 

TBHQ is a white crystalline powder with excellent solubility in oils and fats, making it particularly suitable for applications involving high-temperature processing. It is commonly used in vegetable oils, frying oils, and a wide range of fat-rich food systems.

 

According to China’s National Food Safety Standard GB 2760 (Standards for the Use of Food Additives), TBHQ is approved for use in edible oils, fried foods, dried fish products, baked goods, instant noodles, quick-cooking rice, canned dried fruits, and cured meat products, with a maximum permitted level of 0.2 g/kg. In practical applications, the typical recommended dosage ranges from 0.01% to 0.02% of the total oil content.

 

With long-term focus and deep technical expertise in food-grade lipid antioxidants, L&P Foods is committed to providing reliable, compliant, and high-performance antioxidant solutions. By continuously refining product quality and application know-how, L&P Foods supports customers worldwide in improving product stability, extending shelf life, and ensuring food safety across diverse edible oil and fat-based applications.

 

Feature 1
As a polyphenolic antioxidant, TBHQ exhibits significantly higher antioxidant activity in vegetable oils than BHA and BHT.

 

Image source: Compiled by L&P Foods

Feature 2
TBHQ exhibits excellent thermal stability and is widely regarded as the most effective antioxidant for frying oils.

 

TBHQ should be added at an early stage of frying oil production to protect the oil during processing, transportation, and storage. In fried foods, TBHQ also provides an effective carry-through effect, helping to extend the shelf life of the final products.

 

Laboratory studies show that French fries prepared with untreated frying oil could be stored for only 8 days at 63 °C, whereas fries produced using frying oil containing 0.02% TBHQ remained stable for up to 26 days, demonstrating a significant improvement in shelf life.

 

It should be noted that commercial frying operations involve prolonged and continuous frying, during which both the oil and antioxidants are gradually depleted. To restore antioxidant levels in frying oil to an effective and permitted range, the concentration of antioxidants in replenishment oil should be equal to the original dosage used in the fresh oil. Maintaining antioxidants at appropriate and effective levels ensures more reliable oxidative stability and extended shelf life.

 

For applications requiring enhanced stability under hot climate conditions, a higher concentration of TBHQ in replenishment oil (0.04%–0.06%) may be considered to meet more demanding oxidative stability requirements.

 

Feature 3

TBHQ exhibits excellent synergistic effects when used in combination with other antioxidants, such as citric acid.

 

Citric acid effectively chelates and passivates trace metal ions present in oils and fats, thereby enhancing the antioxidant performance of TBHQ. It is typically added during the cooling stage of the deodorization process. Experimental data show that the addition of 0.02% TBHQ increases the oxidative stability of olive oil from 7 h to 12 h, while the combined use of 0.02% TBHQ and 0.01% citric acid further improves oxidative stability to 58 h.

 

TBHQ may be added directly in dissolved form, incorporated as an oil-based concentrate, or applied to food products as an emulsion spray. To achieve optimal antioxidant performance, TBHQ should be introduced as early as possible into fresh products.

 

With long-standing expertise in food-grade antioxidants, L&P Food Ingredient Co., Ltd. (L&P Foods) continues to provide scientifically validated, application-oriented antioxidant solutions to support improved oxidative stability and extended shelf life across a wide range of oil- and fat-based food systems.

 

With nearly 40 years of dedicated expertise in the food and fine chemical industry, L&P Foods has remained deeply focused on the development of food-grade lipid antioxidants. Guided by craftsmanship, technical depth, and long-term commitment, we strive to deliver high-quality products and reliable services worldwide, creating optimal antioxidant solutions for global customers.

 

About L&P Food Ingredient Co., Ltd

L&P Food Ingredient Co., Ltd (L&P Foods) is a solution provider for nutrition, health, and food safety. Backed by the strong technical support of the Guangdong Food Industry Institute and the Guangye Research Institute of Biotechnology, and through nearly four decades of continuous innovation and development, the company has built strong R&D capabilities and advanced technological expertise, securing a leading position within the industry nationwide. 

 

L&P Foods 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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