The basis for BHA antioxidative function involves disrupting free radicals chain reactions. This is a leading cause for deterioration of lipid-containing foods. For optimal effectiveness, BHA is typically mixed with the lipid component of a bakery formula prior to mixing the dough or batter.
In some cases, a BHA emulsion is sprayed topically after the product has been baked. Incorporating BHA at 0. Download our latest paper. Origin BHA was first synthesized in the late s as an effective antioxidant in various foods, cosmetics, packaging and other products. Nutrition Similar to other antioxidants, BHA can neutralize free radicals in biological tissues. Function The basis for BHA antioxidative function involves disrupting free radicals chain reactions.
Accessed Dec Butylated Hydroxyanisole. BHT can act as a tumour promoter in certain situations [5]. Limited evidence suggests that high doses of BHT may mimic estrogen [6], the primary female sex hormone, and prevent expression of male sex hormones [7], resulting in adverse reproductive affects. Under the Convention for the Protection of the Marine Environment of the North-East Atlantic, BHA is listed as a chemical of potential concern, noting its toxicity to aquatic organisms and potential to bioaccumulate [8].
Likewise, a United Nations Environment Program assessment noted that BHT had a moderate to high potential for bioaccumulation in aquatic species though the assessment deemed BHT safe for humans [9]. Often times synthetic chemicals.
Artificial sweeteners like acesuflame potassium Ace-K give reduced-calorie foods a longevity boost. BPA liners prevent canned goods from taking on a metallic tinned flavor.
The good news is that these chemicals definitely do their job extending the shelf life of food. But they are not without a potential downside: These very same chemicals may be affecting our health in unintended ways. Today we look at two common preservatives you may want to consider with a wary eye. They are preservatives commonly found in foods. What kinds of food? You name it: cereals, gum, fast food, processed potatoes, drink mixes, shortening, snack foods, and so on.
The compounds are also found in food packaging , animal feed, cosmetics, pharmaceuticals, rubber, and plastics. BHA or b utylated hydroxyanisole [pdf] is a synthetic antioxidant that is used to prevent fats in foods from going rancid and as a defoaming agent for yeast. First synthesized in the late s,the compound began being used as a food additive around BHT or butylated hydroxytoluene [pdf] also stabilizes fats and is used to retain food smell, color and flavor.
It too appeared on the synthetic chemical scene in the late sand was used as a food additive beginning in [pdf]. It is also used as a yeast de-foaming agent. BHA is found in butter, meats, cereals, chewing gum, baked goods, snack foods, dehydrated potatoes, and beer.
It is also found in animal feed, food packaging, cosmetics, rubber products, and petroleum products. BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor. Many packaging materials incorporate BHT. It is also added directly to shortening, cereals, and other foods containing fats and oils.
However, the same chemical properties which make BHA and BHT excellent preservatives may also be implicated in health effects. The research leads to conflicting conclusions. Some studies indicate low doses of BHA are toxic to cells, while higher doses may be protective, while other studies yield exactly the opposite results. There is evidence that certain persons may have difficulty metabolizing BHA and BHT, resulting in health and behavior changes.
This is a fairly long list of online references. While the chemistry and effectiveness of BHA, BHT, and other additives within food is straightforward, the controversy surrounding health effects is hot, so several points of view are available.
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