TBHQ And Citric Acid To Protect Flavor

TBHQ (tertiary butylhydroquinone) is a synthetic antioxidant. It is made from hydroquinone, which is derived from petroleum. Citric acid is a naturally occurring weak acid found in citrus fruits, but it is typically produced commercially through the fermentation of sugars by mold.

TBHQ and citric acid are often used together to protect the flavor and freshness of foods containing fats and oils. TBHQ prevents oxidation, which can cause rancidity and off-flavors, while citric acid acts as a synergist, boosting TBHQ's antioxidant power and also providing acidity. They are commonly found in processed foods like baked goods, cereals, fried snacks, and some candies.

TBHQ is an FDA-approved food additive used to preserve fats and oils. The FDA has established limits for its use in food. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has also evaluated TBHQ and established an acceptable daily intake. Some studies in animals have raised questions about TBHQ's effects at very high doses, but regulatory bodies consider it safe at the levels used in food. Citric acid is generally recognized as safe (GRAS) by the FDA and is widely consumed in foods and beverages.