BHT Added To Protect Flavor

BHT, or Butylated Hydroxytoluene, is a synthetic chemical compound. It is produced through a chemical reaction involving p-cresol and isobutylene. BHT is a waxy solid that is white or yellowish in color.

BHT is added to foods as an antioxidant to prevent fats and oils from becoming rancid, which helps preserve flavor and extend shelf life. It is commonly found in foods with higher fat content, such as cereals, shortenings, and snack foods. It is also used in some processed meats and baked goods.

BHT is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is also approved for use in the European Union. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated BHT. While generally considered safe at typical consumption levels, some studies have raised questions about its long-term effects, though evidence is mixed and not conclusive. Regulatory bodies continue to monitor its use.