Canola Palm Soybean Oil With TBHQ For Freshness

This is a blend of oils derived from canola, palm, and soybean plants. These vegetable oils are processed to create a stable cooking and frying medium. TBHQ (tertiary butylhydroquinone) is added as an antioxidant to prevent the oils from going rancid and to extend their shelf life.

This oil blend is used by food manufacturers as a cooking oil and to improve the texture and shelf life of baked goods. It is often found in crackers, cookies, and biscuits, where it contributes to crispness and prevents staleness.

TBHQ is approved by the FDA as a food additive to preserve freshness. It is also evaluated by JECFA and EFSA. Studies on the health effects of TBHQ have yielded mixed results, with some suggesting potential concerns at very high doses, while others indicate it is safe at levels typically found in food. The FDA considers TBHQ safe for consumption at permitted levels.