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Oxidation causes deterioration of freshness in flavor and aroma. Help keep food fresh and inhibit the destructive process that results in rancidity by adding Tenox™ food-grade antioxidants to your recipe. Tenox™ grades feature a base chemistry of tertiary butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), or butylated hydroxyanisole (BHA), and are also available as blends.
TBHQ
Content |
BHT
Content |
Citric Acid
Content
|
Physical Form
|
|
---|---|---|---|---|
100%
|
Solid
|
|||
Tenox™ 20 | 20%
|
10%
|
10%
|
Liquid
|
Tenox™ 20A | 20%
|
20%
|
3%
|
Liquid
|
Tenox™ 8 | 20%
|
20%
|
Liquid
|
Tenox™ Antioxidant Grades → | 4 | 4B | 8 | 20 | 20A | 21 | 25 | R | TBHQ |
---|---|---|---|---|---|---|---|---|---|
Animal feeds | X
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X
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X
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X
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Baked products | X
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X
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X
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X
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Bakery mixes | X
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X
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X
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Bakery shortening | X
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X
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X
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Beverage mixes | X
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Candies | X
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X
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X
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Cereals | X
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X
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X
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Citrus oils | X
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Cookies | X
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X
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X
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X
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Cosmetics | X
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X
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X
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Crackers | X
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X
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X
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X
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Dessert mixes | X
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Edible fats | X
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X
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X
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X
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X
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Fish oils & products | X
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X
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X
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Flavorings | X
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Frying oils | X
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X
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X
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X
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Inedible fats | X
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X
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X
|
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Lard | X
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X
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X
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Margarines | X
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X
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X
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X
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Meat products | X
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X
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X
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X
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X
|
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Mineral oils | X
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Nuts | X
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X
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X
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X
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X
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Packaging materials | X
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X
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X
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Pet foods | X
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X
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X
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Potato chips | X
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X
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X
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Poultry fat | X
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X
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Poultry products | X
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X
|
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Rice (brown, polish, & rice bran) | X
|
X
|
X
|
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Rice (enriched) | X
|
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Sausages | X
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X
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X
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X
|
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Shrimp (breaded) | X
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X
|
X
|
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Snack foods | X
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X
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X
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X
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Spices | X
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X
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X
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Tallow | X
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X
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X
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Vegetable oil | X
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X
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X
|
X
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Vitamins | X
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X
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X
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Waxes | X
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Yeast | X
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Current Region: English - United States