And / Or Soybean Oil With TBHQ And Citric Acid

Soybean oil is a vegetable oil extracted from the seeds of the soybean plant. It is one of the most widely used cooking oils in the United States. TBHQ (tertiary butylhydroquinone) and citric acid are added to soybean oil to help prevent it from going rancid and preserve its freshness.

Manufacturers add TBHQ and citric acid to soybean oil to act as antioxidants, preventing the oil from spoiling and extending its shelf life. This blend is commonly found in processed foods like chips, crackers, and baked goods, where it helps maintain product quality and flavor over time.

Soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. TBHQ is an FDA-approved antioxidant additive used to preserve foods. Citric acid is also FDA-approved and commonly used as a flavoring and preservative. Studies on TBHQ have shown mixed results regarding potential health effects at very high doses, but it is considered safe at levels typically found in food. JECFA and EFSA have evaluated TBHQ and citric acid, establishing acceptable intake levels.