Palm And Soybean Oil With TBHQ For Freshness

This ingredient is a blend of palm oil and soybean oil that has been treated with TBHQ (tertiary butylhydroquinone) to prevent spoilage. Palm oil comes from the fruit of oil palm trees, while soybean oil is extracted from soybeans. The blend is processed to create a stable fat that can be used in food manufacturing.

TBHQ is added to oils and fats to act as an antioxidant, which helps to prevent them from going rancid and extends their shelf life. This blend is commonly found in baked goods like cookies and crackers, as well as snack foods and granola bars, where it helps maintain freshness and texture.

TBHQ is approved by the FDA as a food additive and is generally recognized as safe (GRAS) when used within specified limits. It is also approved by EFSA. Studies have looked into its effects, but evidence regarding health impacts at typical consumption levels is mixed. JECFA has evaluated TBHQ and established an acceptable daily intake.