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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
|
X
|
X
|
X
|
|||||
Baked products | X
|
X
|
X
|
X
|
|||||
Bakery mixes | X
|
X
|
X
|
||||||
Bakery shortening | X
|
X
|
X
|
||||||
Beverage mixes | X
|
||||||||
Candies | X
|
X
|
X
|
||||||
Cereals | X
|
X
|
X
|
||||||
Citrus oils | X
|
||||||||
Cookies | X
|
X
|
X
|
X
|
|||||
Cosmetics | X
|
X
|
X
|
||||||
Crackers | X
|
X
|
X
|
X
|
|||||
Dessert mixes | X
|
||||||||
Edible fats | X
|
X
|
X
|
X
|
X
|
||||
Fish oils & products | X
|
X
|
X
|
||||||
Flavorings | X
|
||||||||
Frying oils | X
|
X
|
X
|
X
|
|||||
Inedible fats | X
|
X
|
X
|
||||||
Lard | X
|
X
|
X
|
||||||
Margarines | X
|
X
|
X
|
X
|
|||||
Meat products | X
|
X
|
X
|
X
|
X
|
||||
Mineral oils | X
|
||||||||
Nuts | X
|
X
|
X
|
X
|
X
|
||||
Packaging materials | X
|
X
|
X
|
||||||
Pet foods | X
|
X
|
X
|
||||||
Potato chips | X
|
X
|
X
|
||||||
Poultry fat | X
|
X
|
|||||||
Poultry products | X
|
X
|
|||||||
Rice (brown, polish, & rice bran) | X
|
X
|
X
|
||||||
Rice (enriched) | X
|
||||||||
Sausages | X
|
X
|
X
|
X
|
|||||
Shrimp (breaded) | X
|
X
|
X
|
||||||
Snack foods | X
|
X
|
X
|
X
|
|||||
Spices | X
|
X
|
X
|
||||||
Tallow | X
|
X
|
X
|
||||||
Vegetable oil | X
|
X
|
X
|
X
|
|||||
Vitamins | X
|
X
|
X
|
||||||
Waxes | X
|
||||||||
Yeast | X
|
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