Butylated hydroxyanisole occurs as a white or almost white crystalline powder or a yellowish-white waxy solid with a faint, characteristic aromatic odor.
- BP: Butylated Hydroxyanisole
- PhEur: Butylhydroxyanisole
- USP-NF: Butylated Hydroxyanisole
BHA; tert-butyl-4-methoxyphenol; butylhydroxyanisolum; 1, 1- dimethylethyl-4-methoxyphenol; E320; Nipanox BHA; Nipantiox 1-F; Tenox BHA.
Chemical Name and CAS Registry Number
Empirical Formula and Molecular Weight
C11H16O2 180.25 The PhEur 6.0 describes butylated hydroxyanisole as 2-(1, 1- dimethylethyl)-4-methoxyphenol containing not more than 10% of 3-(1, 1-dimethylethyl)-4-methoxyphenol.
Functional Category: Antioxidant.
Applications in Pharmaceutical Formulation or Technology
Butylated hydroxyanisole is an antioxidant with some antimicrobial properties. It is used in a wide range of cosmetics, foods, and pharmaceuticals. When used in foods, it is used to delay or prevent oxidative rancidity of fats and oils and to prevent loss of activity of oil-soluble vitamins.
Butylated hydroxyanisole is frequently used in combination with other antioxidants, particularly butylated hydroxytoluene and alkyl gallates, and with sequestrants or synergists such as citric acid. FDA regulations direct that the total content of antioxidant in vegetable oils and direct food additives shall not exceed 0.02% w/w (200 ppm) of fat or oil content or essential (volatile) oil content of food.
USDA regulations require that the total content of antioxidant shall not exceed 0.01% w/w (100 ppm) of any one antioxidant or 0.02% w/w combined total of any antioxidant combination in animal fats. Japanese regulations allow up to 1 g/kg in animal fats.
Method of Manufacture
Prepared by the reaction of p-methoxyphenol with isobutene