Overview

Butylated hydroxyanisole (BYOO-til-ay-ted hi-DROK-see-ANN-i-sole) and butylated hydroxytoluene (BYOO-til-ay-ted hi-DROK-see-TOL-yoo-een) are very popular food additives used to preserve fats and oils. They both are antioxidants, which are compounds that prevent oxygen from reacting with substances and changing them into other materials. BHA and BHT prevent the oxidation of fats and oils that would convert them into rancid, foul-smelling, harmful products.

BHA is a white or pale yellow waxy solid with a faint pleasant odor. BHT is a white crystalline solid. Both compounds are members of the phenol family of organic compounds. The phenols are compounds containing a benzene ring of six carbon atoms to which is attached at least one hydroxyl (-OH) group.

Key Facts

Other Names:

BHA and BHT

Formula:

BHA: C₁₁H₁₆O₂; BHT: C₁₅H₂₄O

Elements:

Carbon, hydrogen, oxygen

Compound Type:

Organic

State:

Solid

Molecular Weight: