Soybean Oil With TBHQ And Citric Acid For Freshness

Soybean oil is a common vegetable oil extracted from soybeans. It is processed and refined for use in food. TBHQ (tertiary butylhydroquinone) and citric acid are added to prevent the oil from spoiling and becoming rancid, extending its shelf life.

Manufacturers add TBHQ and citric acid to soybean oil to act as antioxidants and preservatives. These ingredients help maintain the quality and freshness of the oil, especially in packaged foods like crackers, cookies, and frozen desserts where the oil is a key component.

Soybean oil is generally recognized as safe (GRAS) by the FDA for food use. TBHQ is also permitted by the FDA as a food additive to preserve freshness. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated TBHQ and established acceptable daily intake levels. While generally considered safe at typical consumption levels, some studies have raised questions about potential health effects of high doses of TBHQ, though evidence is mixed and not conclusive.