Bha/bht In Corn Oil To Retard Oxidation

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are synthetic antioxidants. They are produced from petroleum-based chemicals through a series of industrial processes.

These compounds are added to foods, particularly those containing fats and oils, to prevent them from spoiling due to oxidation. This process, known as rancidity, can cause off-flavors and odors. They are commonly found in processed meats, cereals, baked goods, snack foods like popcorn and potato chips, and chewing gum.

BHA and BHT are approved food additives in the U.S. The FDA classifies them as GRAS (Generally Recognized As Safe) when used according to regulations. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated these substances. Some studies in animals have raised questions about potential health effects at very high doses, but regulatory bodies have concluded they are safe at the levels typically found in food. Evidence is mixed regarding long-term effects in humans.