BHT: Encyclopedia - BHT

BHT

BHT is the common abbreviation for butylated hydroxytoluene. BHT is a fat-soluble organic compound primarily used as an antioxidant food additive (E number E321). It also used as an antioxidant in cosmetics, pharmaceutical drugs, jet fuels, rubber and petroleum products, and embalming fluid.

BHT is produced by the reaction of p-cresol with isobutylene. It was patented in 1947 and received approval of the Food and Drug Administration for use as a food additive and preservative in 1954. BHT reacts with free radicals, slowing the rate of autoxidation in food, preventing changes in the food's color, odor, and taste.

In the chemical industry it is added to tetrahydrofuran and diethyl ether in order to inhibit the formation of dangerous organic peroxides.

BHT - Controversy

Serious concerns have been raised about the use of BHT in food products. BHT is a suspected mutagen and carcinogen. There have been cases in which some individuals have had difficulty metabolizing BHT, resulting in health and behavior changes.

BHT has been banned for use in food in the United Kingdom, Japan (1958), Romania, Sweden, and Australia. The US has barred it from being used in infant foods. However some food industries have eliminated it from their products including McDonald's as of 1986.

Adapted from the Wikipedia article "BHT", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki