BHT
Amalfi BHT offers excellent solubility in fats and oils and provides excellent stability in cooked foods. Used alone or in combination with other antioxidants. It improves stability to fats, oils, and cereals.
Butylated Hydroxytoluene
2,6-Di-tert-butyl-p-cresol
C15H24O
Formula wt 220.35
INS: 321
CAS: [128-37-0]
Description
A white crystalline solid having a faint characteristic odor. It is insoluble in water and in propylene glycol, but is freely soluble in alcohol
Functional Use in Foods: Antioxidant.
Requirements
Identification: To 10 mL of a 1 in 100,000 solution of the sample in methanol add 10 mL of water, 2mL of sodium nitrite solution (3 in 1000), and 5 mL of dianisidine solution (200 mg of 3,3'-dimethoxybenzidine dihydrochloride dissolved in a mixture of 40 mL of methanol and 60 mL of 1 N hydrochloric acid). An orange-red color develops within 3 min. Add 5 mL of chloroform, and shake. The chloroform layer exhibits a purple or magenta color that fades when exposed to light.
Assay: Not less than 99.0% of C15H24O.
Heavy Metals (as Pb): Not more than 10 mg/kg.
Residue on Ignition: Not more than 0.002%.
Tests
Assay: Its solidification point is not lower than 69.2o, indicating a purity of not less than 99.0% of C15H24O.
Heavy Metals: Prepare and test a 2-g sample as directed in Method II under the Heavy Metals Test, (Appendix IIIB) using 20 µg of lead ion (Pb) in the control (Solution A).
Residue on Ignition: Transfer a 50-g sample into a tared crucible, ignite until thoroughly charred, and cool. Moisten the ash with 1 mL of sulfuric acid, and complete the ignition by heating for 15-min periods at 800o ± 25o to constant weight.
Packaging and storage Store in well-closed containers.
Reference: FCC IV
