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| Butylated hydroxyanisole | |
|---|---|
| General | |
| Systematic name | 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole |
| Other names | BHA |
| Molecular formula | C11H16O2 |
| SMILES | ? |
| Molar mass | 180.24 g/mol |
| Appearance | waxy solid |
| CAS number | * |
| Properties | |
| Density and phase | ? g/cm3, ? |
| Solubility in water | ? g/100 ml (? °C) |
| Melting point | 48-55 °C (? K) |
| Boiling point | 264-270 °C (? K) |
| Acidity (pKa) | ? |
| Basicity (pKb) | ? |
| Viscosity | ? cP at ? °C |
| Hazards | |
| MSDS | External MSDS |
| Main hazards | ? |
| NFPA 704 | |
| Flash point | ? °C |
| R/S statement | R: ? S: ? |
| RTECS number | ? |
| Related compounds | |
| Related compounds | BHT |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Chemical infobox | |
Butylated hydroxyanisole (BHA) is a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid that exhibits antioxidant properties.
Its primary use is as a fat-soluble antioxidant food additive. BHA is used to preserve fats and oils in food, cosmetics, and pharmaceuticals. It prevents rancidification by reacting with oxygen before oxygen has a chance to react with fats and oils, thus slowing the development of off-flavors, odors, and color changes caused by oxidation. Some foods in which BHA is used include: butter, meats, cereals, chewing gum, baked goods, snack foods, dehydrated potatoes, and beer.
See also
Butylated hydroxytoluene (BHT)
Reference and external link
"Butylated hydroxyanisole"