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Mysterious antioxidant: How does BHT extend the shelf life of food? Will it surprise you?
In our daily food, we may inadvertently ingest many additives, one of which is called tert-butylhydroxytoluene (BHT), but it is often rarely mentioned. BHT is a chemically synthesized antioxidant that plays an extremely critical role in food storage and preservation. Due to its superior antioxidant properties, BHT is widely used in a variety of food and industrial products, helping to extend the life of these products.
BHT plays an important role in preventing oxidation reactions caused by free radicals, and has been deemed "generally recognized as safe" by the U.S. Food and Drug Administration.
Characteristics and efficacy of BHT
BHT is a hydrophobic organic compound whose chemical structure is a derivative of phenol. Its main function is to prevent oxidation reactions caused by free radicals. In food, BHT interrupts the oxidation chain reaction by converting peroxyl radicals into hydrogen peroxide. This allows it to effectively extend the shelf life of food and maintain its quality and flavor.
BHT from nature
BHT can also be produced from many natural sources, such as the green alga Botryococcus braunii and certain blue-green algae. Even lychees in crops can produce BHT, which shows that BHT is not a purely synthetic chemical.
Industrial purposes
BHT is widely used in many industries, including food additives, personal care products, and industrial oils. Not only that, but it is also added to some important industrial chemicals to prevent the formation of peroxides. In cosmetics, BHT is also often used as an antioxidant to extend the shelf life of products.
BHT acts as a preservative to keep food fresh, avoid spoilage, and reduce changes in texture, color, or flavor.
Health risks and controversies
Although BHT is considered safe, discussion of its potential health risks remains in the public health community. Studies have suggested that BHT may be linked to certain types of cancer, although there is no clear scientific evidence to strengthen this. Such uncertainty has led some food companies to actively eliminate BHT and look for other natural alternatives.
Research and application prospects of BHT
In recent years, the antiviral potential of BHT has also attracted some research attention. Some studies suggest that BHT may have inhibitory effects on certain viruses, although there is currently insufficient evidence to support its widespread use as an antiviral drug. However, this is still an area worthy of further exploration and may provide new ideas and methods for medical treatment.
Future challenges
The use of BHT continues to face challenges globally due to increasing consumer sensitivity to food additives. Many companies are working hard to find safer and natural alternatives to meet market demand. Future food preservation technology may rely more on ingredients from natural sources, and it is still unknown whether BHT will be completely replaced.
In the world of food preservation, BHT plays a mysterious and important role. Are you also curious about whether natural alternatives can take its place in the future?
