REFINED VEGETABLE OILS.

Before TBHQ antioxidant was introduced, PG (Propyl gallate) was considered to be the most effective food approved antioxidant for increasing the AOM stability of vegetable oils. An antioxidant solution containing PG in combination with BHA and BHT was used where good AOM stability and carry through stability were equally desirable.

With TBHQ excellent antioxidant potency, can be obtained in refined vegetable oils, and there is good carry through of the antioxidant into deep-fat-fried foods such as potato chips (crisps) prepared in TBHQ treated oils.

TBHQ when used alone in vegetable oils does not provide significant improvements in AOM stability. It is used with TBHQ Supplier in vegetable oils, primarily because of its carry-through properties.