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Uses: Typical products of BHA include biscuits, cakes, fats and oils, cereals, pastry and pastry products, sweets, edible oils, chewing gum, fats, margarine, nuts, instant potato products, polyethylene food wraps.
Not permitted in infant foods, can provoke an allergic reaction in some people, may trigger hyperactivity and other intolerance's; serious concerns over carcinogenicity and estrogenic effects, in large doses caused tumours in lab animals.
Banned in Japan in 1958, official committees of experts recommended that it be banned in the UK, however due to industry pressure it was not banned,
McDonald's eliminated BHT from their US products by 1986.
Description: Butylated Hydroxyanisole BHA is petroleum based, and is a synthesised version of vitamin E. It is designed to reduce the harmful effects of oxygen in food and is therefore described as an antioxidant. It is often used in conjunction with the Gallates E 310 - E 312
It is widely used as an antioxidant and preservative, and is prepared from p-methoxyphenol and isobutene. BHA can be used in baked products as it is stable at high temperatures, it is mainly used to prevent rancidity in fats and oils.
Other names: tert-butyl-4-hydroxyanisole, tert-butyl-4-methoxyphenol, BOA, (1,1-dimethylethyl)-4-methoxyphenol.
