Soybean Oil With TBHQ And Citric Acid

Soybean oil is a vegetable oil extracted from the seeds of the soybean plant. It is one of the most widely used cooking oils in the United States. TBHQ (tertiary butylhydroquinone) and citric acid are added to soybean oil to act as antioxidants, preventing the oil from spoiling and extending its shelf life.

Manufacturers add TBHQ and citric acid to soybean oil to prevent oxidation, which can cause rancidity and off-flavors. This preservative blend helps maintain the quality and freshness of the oil, especially in packaged foods. It is commonly found in baked goods, fried snacks, and processed foods where oil stability is important.

Soybean oil itself is generally recognized as safe (GRAS) by the FDA. TBHQ is also permitted as a food additive by the FDA for use as an antioxidant. EFSA has evaluated TBHQ and established an acceptable daily intake. Some studies have raised questions about the long-term effects of TBHQ at very high doses, but regulatory bodies consider it safe at permitted levels in food. Citric acid is also GRAS.