Xtendra BHA Antioxidant


Lipid oxidation is a challenge many face when evaluating and maintaining a product's shelf life. Light, oxygen, temperature, and trace metals are factors that increase lipid oxidation leading to off-flavors, off-odors, rancidity, and an overall shorter product shelf life. Unsuitable processing conditions and packaging along with improper transportation and warehouse storage conditions can significantly impact the rate of oxidation as well. Adding an antioxidant to your product or food contact packaging can help. Antioxidants, such as butylated hydroxyanisole (BHA) from Camlin, inhibit the chain reaction of lipid oxidation by sequestering oxygen molecules through a process called scavenging free radicals. Limiting lipid oxidation means products stay fresher longer.

Product Grades

Product Filters
      ... Products
      1 2 3
      Displaying 1-30 of 84 Results
      Unlike other distributors, two-thirds of our sales team has a science degree.

      Ask our Experts


      Hi, let us know if you have any questions as you visit our website.

      ChemPoint reps are here to assist you