BHT (Butylated Hydroxytoluene) FCC is a food grade antioxidant used to delay the oxidative rancidity of oils and fats and thereby extend the shelf life of both food and cosmetics.
When used in soapmaking, BHT is best used in combination with tetrasodium EDTA (which is added to the water).
In perfumery and cosmetic use, BHT is added to the oil phase of cosmetic formulations or the alcohol for perfumes. Typical usage rates are 0.05 - 0.1%.
To extend the shelf life of oils, FDA approves of adding 1/4 tsp to 1 gallon of oil. Also excellent for long storage of gasoline in motors.
BHT is classified as GRAS (generally regarded as safe) by the US FDA. It is generally recognized as safe for use in food when the total content of antioxidants does not exceed 0.02% of the fat or oil content of food.
Precaution: Avoid breathing dust. Keep container closed. Use with adequate ventilation. Wash thoroughly after handling. Avoid contact with skin, eyes, and clothing.
First Aid: In case of contact immediately flush eyes with plenty of water for 15 minutes. Call a physician. Flush skin with water. Wash clothing before re-use. If inhaled remove to fresh air. If not breathin, give artificial respiration. If breathing is difficult, give oxygen.
CAUTION: BHT is combustible. Do not use near open flames. Also, use breathing protection, safety goggle and protective gloves and clothing when handling the substance. May cause irritation to skin and eyes, and respiratory tract. BHT is harmful to aquatic animals - do not release into the environment.
NFPA Ratings: Health 1; Flammability 1; Reactivity 0
Recommended Usage Rate: 0.01- 0.1%; not to exceed 0.02% of food or oil
1/12 teaspoon contains approximately: 250 mg.
Appearance: White crystalline powder with a characteristic aromatic odor
Solubility: Soluble in oil and alcohol, insoluble in water and propylene glycol
Melt Point: 71°C / 159.8°F
Flash Point: 127°C / 260.6°F
CAS No. 128-37-0
FDA has approved BHT for use as a food preservative, not as a medicine. If used internally, use at your own risk.
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