TBHQ & Citric Acid Added 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 organic acid found in citrus fruits, but can also be produced industrially through microbial fermentation.

TBHQ and citric acid are often added together to foods to prevent fats and oils from spoiling, which helps protect flavor. TBHQ works by slowing down oxidation, while citric acid acts as a chelating agent, binding to metal ions that can speed up spoilage. They are commonly found in processed foods containing fats, such as baked goods, snack foods, and some frozen desserts.

TBHQ is approved by the FDA as a food additive to preserve foods. The FDA has also affirmed citric acid as Generally Recognized As Safe (GRAS). Both substances have been evaluated by international bodies like JECFA and EFSA. Studies have looked into the effects of TBHQ at high doses, but typical dietary intake is considered safe by regulatory agencies. Some research has raised questions about potential health effects at very high levels, but evidence is mixed and not conclusive for typical consumption.