Butylated Hydroxy Anisole (BHA) is another synthetic phenolic antioxidant similar to BHT but often used in conjunction with it for more effective protection against oxidation.
It is primarily used to preserve fats and oils in both food and non-food products.
Chemical Properties:
BHA consists of a mixture of two isomers, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. Like BHT, BHA acts as a free radical scavenger, donating hydrogen and stabilizing free radicals to prevent them from causing oxidative damage.
Physical Properties:
Appearance: White or slightly yellow waxy flakes.
Odor: Slight aromatic odor.
Melting Point: 48-55°C (118-131°F) for the mixture of isomers.
Boiling Point: BHA decomposes before boiling.
Solubility: Poorly soluble in water; soluble in alcohol and oils.
Density: About 1.05 g/cm³.
Applications:
1. Food Preservation:
BHA is commonly found in edible fats, baked goods, meats, cereals, and beer, where it helps prevent oxidative rancidity and maintains color, flavor, and aroma.
2. Cosmetics and Pharmaceuticals:
It protects sensitive ingredients from oxidation, prolonging the shelf life and efficacy of products.
Safety and Regulatory Aspects:
Similar to BHT, BHA's safety has been extensively reviewed.
It is also recognized as safe by the FDA within certain limits.
However, there have been concerns about potential health risks, including carcinogenic effects and hormonal disruption, based on animal studies.
As a result, its use is more restricted in some countries, especially in the European Union, where regulations are stricter regarding allowable concentrations in foods and consumer products