Bha (Butylated Hydroxyanisole)

Definition

BHA (Butylated Hydroxyanisole) is a synthetic antioxidant used as a preservative in food products to extend shelf life by preventing fats and oils from becoming rancid.

Scientific / Technical Definition

Butylated Hydroxyanisole (BHA) is a phenolic compound that is widely used in the food industry as an antioxidant. It works by impeding the oxidative degradation of lipids, thereby maintaining food quality and prolonging shelf life. Chemically, BHA is a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

Benefits

Prevents spoilage of food by delaying the oxidation of fats.
Helps maintain the taste and nutritional value of food products over time.

Examples

Potato chips
Packaged cereals
Chewing gum
Processed meats

Additional Information

side effects: Potential side effects include allergic reactions in some individuals and concerns over long-term health effects with excessive consumption, as some studies suggest it may be a possible human carcinogen.