Entity: BHT
BHT is a phenolic antioxidant used to preserve fats and oils in food, but also has controversial associations as a potential carcinogen.
BHT
Etymology
The acronym BHT stands for butylated hydroxytoluene.
Definition
BHT is a chemical compound, butylated hydroxytoluene, used as an antioxidant to prevent rancidity in food, pharmaceuticals, and other products containing fat or oil.
Historical Context
BHT has been used since the 1940s as a food preservative and antioxidant. It has been a subject of controversy due to potential health risks associated with its consumption.
Cultural Significance
BHT is commonly used in the food industry to extend the shelf life of products. However, its presence in certain foods has raised concerns among consumers regarding its safety.
Related Concepts
BHT is related to other antioxidants and preservatives used in the food and pharmaceutical industries to prevent spoilage and maintain product quality.
See Also
- Butylated hydroxyanisole (BHA)
- Food preservatives
- Antioxidants
A chemical compound, butylated hydroxytoluene, used as an antioxidant to prevent rancidity in food, pharmaceuticals, and other products containing fat or oil.