Phenol ketone products

Plastic rubber

Current Location： Home > News > Chemical Knowledge > The difference between antioxidant TPP and BHT: which is more suitable for your lifestyle?

[Chemical Knowledge]：The difference between antioxidant TPP and BHT: which is more suitable for your lifestyle?

Read： 949 Time：15months ago Source：Transform the World with Simplicity

Antioxidants are chemicals used to delay the oxidation of substances and have the effect of protecting products such as food and cosmetics. Among the many antioxidants, TPP and BHT are two widely used representatives. There are some differences in their chemical structure, properties and areas of use.

differences in chemical structure. TPP, fully known as triphenylphosphonate, is an organic phosphate. It has a benzene ring structure and phosphorus atoms, is a colorless crystal. BHT, fully known as 2,6-di-tert-butyl-p-cresol, is an organic phenolic compound. It has two tert-butyl groups and is a white crystal. The structural differences between the two compounds lead to differences in their properties.

differences in nature. TPP has strong oxidation resistance and can effectively inhibit the oxidation reaction of substances. It can capture and neutralize free radicals and maintain the stability of the substance. Therefore, TPP is often used as an antioxidant in food, cosmetics and medicine. BHT is also an excellent antioxidant, but its antioxidant properties are weaker than TPP. BHT is mainly used in the food industry to extend the shelf life of food and prevent the oxidation of fatty substances. In addition, BHT is often added to cosmetics to protect them from oxidative damage.

the difference in the field of use. Due to the strong antioxidant properties of TPP, it is often used in high-temperature processing and long-term storage of food. These foods are susceptible to oxidation during production and transportation, resulting in a decline in quality. BHT is more used in foods that do not require high antioxidants, such as ordinary bread and biscuits. In addition, because BHT has a certain effect on the dull color of food, its use in some fields may be limited.

To sum up, TPP and BHT are two common antioxidants, and there are some differences in chemical structure, properties and fields of use. If you have a need for high-temperature processing and long-term storage of food, TPP is a better choice. For general food and cosmetics, BHT is a more suitable option. No matter which antioxidant you choose, remember to follow a safe amount during use to ensure good health.

Previous： Tracing the secret of young skin: the difference between antioxidants and inhibitors

Next： The difference between antioxidant MB and CPL

News Categories