TBHQ (Tertiary-Butylhydroquinone) · Antioxidant for Edible Oils & Frying Systems (E319)

Key characteristics

• Identity: Tertiary-butylhydroquinone (TBHQ).
• E-number: E319 (where E-number labelling applies).
• Function: antioxidant for oils and fats; helps delay oxidative rancidity and protect flavour and colour.
• Solubility: typically more soluble in fats/oils than in water; application via oil phase is common for uniform distribution.
• Processing robustness: suitable for many oil and fat processing conditions; validate under real frying/heat exposure conditions.
• Synergy: often used with BHA/BHT, tocopherols and chelators (system dependent) for broader protection across oxidation pathways.
• Applications focus: edible oils and fats, frying oils, snack seasonings, instant noodle frying oils, bakery fats and cereal coatings.
• Labelling: typically declared as “antioxidant (TBHQ)” or “tertiary-butylhydroquinone”; regional rules and category permissions apply.

Atlas supports customers with practical guidance on how to incorporate TBHQ into oil systems and how to design antioxidant combinations to reach shelf-life targets.

Indicative specification points

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

• Assay/purity: defined minimum purity meeting food additive standards.
• Appearance: white to off-white crystalline powder 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/dispersion behaviour: consistent for predictable performance in 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 & frying systems

• Frying oils – widely used to support oxidative stability in oils exposed to high temperatures and oxygen.
• Vegetable oils and blended oils – helps maintain flavour stability during storage and distribution.
• Oil reuse programs – in some systems, supports better stability over multiple frying cycles (validate in practice).

Snacks & fried products

• Potato chips, extruded snacks and nuts – used via frying oil and/or seasoning oils to help protect flavour and reduce rancidity risk.
• Snack seasonings – stabilizes oil-based carriers used for flavour delivery and seasoning adhesion.

Instant noodles

• Fried instant noodles – commonly used in noodle frying oils to protect fat stability and finished product shelf life.
• Seasoning sachets – supports stability of lipid-containing flavour components.

Bakery, cereals & fat ingredients

• Shortenings and bakery fats – improves oxidative stability for fat-rich baked products and mixes.
• Breakfast cereals and cereal coatings – protects oil coatings and flavour carriers from oxidation.
• Fat powders and lipid-based ingredients – supports stability in powders containing sensitive fats.

Formulation guidance

• Incorporation: best added to oil/fat phase; pre-dissolve into warm oil for uniform distribution where required.
• System design: consider combining TBHQ with BHA/BHT, tocopherols and chelators based on fat type and oxidative stress.
• Validation: test under real processing (frying temperature, residence time), packaging and storage conditions.
• Dosage: depends on fat composition and target shelf life; must comply with local regulations and maximum limits.
• Regulatory: confirm permitted uses, maximum levels and labelling requirements for E319 in each destination market and product category.

Quality & documentation

• Supplied as food-grade TBHQ 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/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 (frying oils, snack oils, instant noodles, bakery fats, seasonings), oil type and processing conditions, target shelf life, annual volume, preferred packaging, documentation/certification requirements (Halal, Kosher, etc.) and destination markets. Our team will recommend suitable TBHQ grades and antioxidant system options for your project.