BHT (Butylated Hydroxytoluene) · Food Antioxidant for Fats & Oils (E321)

Name: BHT (Butylated Hydroxytoluene)
Brand: Atlas Global Trading Co.
SKU: ANTIOX-BHT-E321
Availability: InStock

BHT (butylated hydroxytoluene, E321) is a widely used food antioxidant that helps protect fats and oils from oxidation. By inhibiting oxidative rancidity, BHT supports longer shelf life, better flavour stability and improved sensory quality in fat-containing foods such as snacks, bakery products, cereals, instant foods, seasonings and frying oil systems. Atlas Global Trading Co. supplies food-grade BHT from qualified producers, supported by full technical documentation, regulatory support and reliable global logistics.

Function: Antioxidant to inhibit oxidation and rancidity in fats, oils and fat-containing foods (E321)

Typical form: white crystalline powder, flakes or granules (grade-dependent)

Key feature: Highly effective in lipid systems; often used with BHA, TBHQ and tocopherols for tailored protection

BHT is often used within antioxidant systems for fats and oils. Explore the full Antioxidants portfolio or browse our Product Index (A–Z) for complementary antioxidants and functional ingredients used in fat-containing foods.

Product overview

BHT (E321): oxidation control for edible oils, snack seasonings and fat-rich formulations

Oxidative degradation of lipids can cause rancid off-notes, loss of aroma and shortened shelf life. BHT is a phenolic antioxidant designed to slow oxidation pathways and protect sensitive fats during processing and storage. It is commonly used in edible oils and fats, fat powders, emulsions and seasoning systems, and is often combined with other antioxidants such as BHA, TBHQ or mixed tocopherols to tailor performance to the fat type and processing conditions.

Key characteristics

Identity: Butylated hydroxytoluene (BHT).
E-number: E321 (where E-number labelling applies).
Function: antioxidant for fats and oils; helps delay oxidative rancidity and protect flavour and colour.
Fat solubility: fat-soluble; best applied in oil/fat phases or via suitable carriers for uniform distribution.
Thermal stability: suitable for many food processes; performance depends on temperature, time and oxygen exposure.
Synergy: often used with BHA, TBHQ, tocopherols and chelators for improved oxidative stability in complex systems.
Applications focus: lipid-rich foods and ingredients (oils, shortenings, snack coatings, cereal coatings, bakery fats, fat powders).
Labelling: typically declared as “antioxidant (BHT)” or “butylated hydroxytoluene”; regional rules and category permissions apply.

Atlas supports customers with guidance on dosing and incorporation method for maximum protection in fats and oils, including options for blended antioxidant systems.

Indicative specification points

Specifications vary by grade and producer. Typical parameters for food-grade BHT include:

Assay/purity: defined minimum purity meeting food additive standards.
Appearance: white crystalline powder, flakes or granules; free from visible foreign matter.
Odour: mild characteristic odour; free from off-odours.
Melting range: controlled (quality parameter for crystalline material).
Residue on ignition (ash): controlled according to standard.
Heavy metals and specific impurities: restricted to meet additive requirements.
Solubility behaviour: consistent for predictable dispersion into lipid phases.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, origin, Halal/Kosher certificates and others) can be provided depending on producer and destination market requirements.

Edible oils & fats

Vegetable oils and frying oils – helps slow oxidation during storage and supports stability in oil systems exposed to heat and oxygen.
Shortenings and bakery fats – improves flavour stability and shelf life in fat-containing bakery products.
Margarines and fat emulsions – applied in lipid phase to protect sensitive fats (system dependent).

Snacks & fried products

Potato chips, extruded snacks and nuts – used in frying oils and/or seasoning oils to protect flavour and reduce rancidity risk.
Snack seasonings – stabilizes lipid carriers used for flavour delivery and adhesion.

Bakery, cereals & confectionery

Biscuits, crackers and baked snacks – supports oxidative stability in fat-rich formulations.
Breakfast cereals and cereal coatings – protects oil coatings and flavour carriers from oxidation.
Selected confectionery fats and fillings – used where permitted to protect fat components during storage.

Instant foods, soups & seasoning blends

Instant noodles and seasoning sachets – supports stability of lipid-containing flavour systems.
Powdered soups, bouillons and dry mixes – used via fat powders or oil carriers to protect flavour stability.
Dehydrated and fat-coated ingredients – supports oxidation control in lipid components and flavour carriers.

Formulation guidance

Incorporation: best added to oil/fat phase; pre-dissolve in oil for uniform distribution where needed.
Synergy: consider BHT + BHA or BHT + TBHQ combinations and tocopherols/chelators for improved overall oxidative stability.
Packaging: oxygen/light exposure and packaging type heavily influence shelf life—validate with real conditions.
Dosage: depends on fat type, unsaturation level, process conditions and shelf-life target; must comply with local regulations.
Regulatory: confirm permitted uses, maximum levels and labelling requirements for E321 in each destination market and product category.

Antioxidant system design for lipid stability

Atlas can supply BHT as a stand-alone antioxidant or as part of integrated antioxidant systems for edible oils, snack seasonings, bakery fats and instant food flavour systems. Share your fat type, processing conditions, packaging and shelf-life target—our team will recommend suitable antioxidant combinations and documentation for your market.

Discuss BHT applications

Quality & documentation

Supplied as food-grade BHT with agreed specifications for assay, melting range, impurities and heavy metals.
Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet.
Additional documentation may include GMO status, allergen declarations, dietary suitability, origin and Halal/Kosher certificates depending on producer and market requirements.
Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
Customers remain responsible for compliance with permitted uses, maximum levels and labelling requirements in each destination market.

Packaging, storage & logistics

Standard packaging options include cartons, fibre drums or bags with inner liner depending on physical form (powder/flakes/granules).
Store in a cool, dry, well-ventilated area in tightly closed original packaging, away from heat and direct sunlight.
Protect from strong odours and moisture; follow FIFO and maintain good warehouse conditions.
Shelf life is defined on the specification and COA; customers should verify performance under their application conditions.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (edible oils, frying oils, snack seasonings, bakery fats, cereals, instant foods), target shelf life, processing conditions (temperature, oxygen exposure), preferred packaging, documentation requirements (Halal, Kosher, etc.) and destination markets. Our team will recommend suitable BHT grades and antioxidant system options for your project.