W218308

Butylated hydroxyanisole

99%, FCC, FG

• Sinonimo/i: 2(3)-t-Butyl-4-hydroxyanisole, 2(3)-t-Butylhydroquinone monomethyl ether, BHA
• Formula condensata: (CH₃)₃CC₆H₃(OCH₃)OH
• Numero CAS: 25013-16-5
• Peso molecolare: 180.24
• Numero FEMA: 2183
• Numero CE: 246-563-8
• Numero MDL: MFCD01779059
• Codice UNSPSC: 12164502
• Numero E: E 320
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• Livello qualitativo: 400
• Grado: FG; Fragrance grade; Halal; Kosher
• agenzia: follows IFRA guidelines
• Conformità normativa: EU Regulation 1223/2009; EU Regulation 1333/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• Densità del vapore: 6.2 (vs air)
• Saggio: 99%
• Temp. autoaccensione: 599 °F
• Punto di fusione: 58-60 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Allergene in fragranze: no known allergens
• Organolettico: mild
• InChI: 1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3; MRBKEAMVRSLQPH-UHFFFAOYSA-N

Descrizione

Descrizione generale

Butylated hydroxyanisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids.

Applicazioni

• Inhibition of NADPH oxidase 2 enhances resistance to viral neuroinflammation by facilitating M1-polarization of macrophages at the extraneural tissues.: This study examines the potential neuroprotective effects of butylated hydroxyanisole (BHA) in modulating immune responses during viral infections of the nervous system, suggesting BHA′s utility in reducing neuroinflammation through macrophage modulation (Choi et al., 2024).


• Highly Sensitive Electrochemical Determination of Butylated Hydroxyanisole in Food Samples Using Electrochemical-Pretreated Three-Dimensional Graphene Electrode Modified with Silica Nanochannel Film.: This study presents a novel method for detecting BHA in food products, emphasizing its role in food safety and quality control, and showcasing advanced material use for enhanced analytical performance (Huang et al., 2024).


• Purification and identification of novel antioxidant peptides derived from Bombyx mori pupae hydrolysates.: While focusing on antioxidant peptides, this research also contextualizes the antioxidant market where BHA is prominently used, underscoring the ongoing search for natural and effective alternatives in food and pharmaceutical industries (Chukiatsiri et al., 2024).

Informazioni sulla sicurezza

• Pittogrammi: GHS09
• Indicazioni di pericolo: H411
• Consigli di prudenza: P273 - P391 - P501
• Classi di pericolo: Aquatic Chronic 2
• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 2
• Punto d’infiammabilità (°F): 241.9 °F - Pensky-Martens closed cup
• Punto d’infiammabilità (°C): 116.6 °C - Pensky-Martens closed cup
• Dispositivi di protezione individuale: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges