Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are synthetic antioxidants used in various foods and beverages.

BHA and BHT are formed by the reaction of different compounds. For BHA, phenol, and organic compound is the starting material, which undergoes an alkylation reaction and then undergoes methylation. A similar process is undergone to make BHT, using hydroquinone, a type of phenol, as the starting material.

BHA and BHT are similar to vitamin E, which is also an antioxidant. Antioxidants prolong the shelf life of foods and beverages by protecting against oxidation, which can lead to a deterioration of quality in products. BHA and BHT help products, particularly dry goods such as cereals, stay fresh longer.

BHA can be found in cooking oils, butter or lard, baked goods, confectionary products, cereals, meats, chips, other snack products, and beer.

BHT can be found in chewing gum, confectionery products, baked goods, preserved meats, dehydrated foods, and edible fats.

In the U.S., BHA and BHT are approved food additives for use in specific food and beverage products at specified concentration levels. Both BHA and BHT are also approved food additives in the European Union and Australia and New Zealand as antioxidants, and in Canada as preservatives.

Australia/New Zealand

• BHA
• BHT

Canada

• BHA
• BHT

Europe

• BHA
• BHT

BHA and BHT are used as antioxidants or preservatives. When food or beverages are opened, oxygen enters the packaging, which can lead to a product going rancid. Antioxidants help to prevent fats and oils from going rancid, which can lead to an off-putting taste, smell, or texture. BHA and BHT help to preserve the foods they are used in from changing in taste, color, or smell.

Antioxidants and preservatives like BHA and BHT help keep food fresher longer, meaning that their use can help prevent food waste and save money.

BHA and BHT have been used as food additives for decades going back to the 1950’s.