Summary
Butylated hydroxyanisole has been developed as a new and very effective antioxidant for animal fats. It is readily soluble in fats, and practically insoluble in water. It exhibits synergism with acids, hydroquinone, methionine, lecithin, and thiodipropionic acid. It is very effective in protecting foods made with lard against rancidity.
In combination with small quantities of hydroquinone or propyl gallate and an acid synergist, it imparts to animal fats high AOM stability and shelf life and is very effective in protecting foods made with lard (crackers, pastry, etc.) against rancidity.
Extensive pilot plant and commercial tests have demonstrated the practical usefulness of the antioxidant.
Extensive toxicological tests with rats have failed to demonstrate any physiological effects when the antioxidant is used daily in food, even in amounts several hundred times the maximum amount permitted by the regulations of the Meat Inspection Division.
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Kraybill, H.R., Dugan, L.R., Beadle, B.W. et al. Butylated hydroxyanisole as an antioxidant for animal fats. J Am Oil Chem Soc 26, 449–453 (1949). https://doi.org/10.1007/BF02651464
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DOI: https://doi.org/10.1007/BF02651464