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Sigma-Aldrich

Butylated hydroxyanisole

99%, FCC, FG

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Synonym(s):
2(3)-t-Butyl-4-hydroxyanisole, 2(3)-t-Butylhydroquinone monomethyl ether, BHA
Linear Formula:
(CH3)3CC6H3(OCH3)OH
CAS Number:
25013-16-5
Molecular Weight:
180.24
FEMA Number:
2183
EC Number:
246-563-8
MDL number:
MFCD01779059
E Number:
E 320
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1333/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

6.2 (vs air)

Assay

99%

autoignition temp.

599 °F

mp

58-60 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

mild

InChI

1S/C11H16O2/c1-11(2,3)9-7-8(13-4)5-6-10(9)12/h5-7,12H,1-4H3

InChI key

MRBKEAMVRSLQPH-UHFFFAOYSA-N

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General description

Butylated hydroxyanisole is a volatile monohydric phenolic compound mainly used as an antioxidant and preservative in the food industry. It is used to preserve the flavor and color of oils due its ability to restrict the oxidation of short chain fatty acids.

Pictograms

Environment
GHS09

Hazard Statements

H411

Precautionary Statements

P273 - P391 - P501

Hazard Classifications

Aquatic Chronic 2

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

241.9 °F - Pensky-Martens closed cup

Flash Point(C)

116.6 °C - Pensky-Martens closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 326-328 (1997)
Safety aspects of food preservatives
Parke DV & Lewis DFV
Food Additives and Contaminants, 9(5), 561-577 (1992)
Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives
Williams GM, et al.
Food And Chemical Toxicology, 37(9), 1027-1038 (1999)
Fang Li et al.
Molecular medicine reports, 6(3), 625-630 (2012-07-04)
Cerebrovascular injury is one of the three major causes of death and is the leading cause of adult disability. Despite the increasing progress in emergency treatment and early rehabilitation in patients with cerebrovascular injury, treatment options for neurological dysfunction that
Hip Seng Yim et al.
International journal of medicinal mushrooms, 13(3), 245-255 (2011-12-06)
The present study aims to assess the antioxidant activities (AOA) and total phenolic content (TPC) of water extracts of selected edible wild mushrooms: Pleurotus porrigens, Schizophyllum commune, Hygrocybe conica, and Lentinus ciliatus. The AOA were evaluated against DPPH radical and
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