BHA (Butylated Hydroxyanisole) · Food Antioxidant for Fats & Oils (E320)

Key characteristics

• Identity: Butylated hydroxyanisole (BHA).
• E-number: E320 (where E-number labelling applies).
• Function: antioxidant for fats and oils; helps delay oxidative rancidity and protect flavour.
• Fat solubility: typically fat-soluble; best applied in oil/fat phases or via suitable carriers for uniform distribution.
• Thermal stability: suitable for many food processing conditions; performance depends on process, temperature and exposure time.
• Synergy: often used with other antioxidants (e.g., BHT, TBHQ, tocopherols) and chelators to improve overall oxidative stability (system dependent).
• Applications focus: lipid-containing foods and ingredients (oils, shortenings, snack seasonings, fat powders, cereal coatings, bakery fats).
• Labelling: typically declared as “antioxidant (BHA)” or “butylated hydroxyanisole”; regional rules and category permissions apply.

Atlas supports customers with application guidance on dosing, incorporation method and pairing with complementary antioxidants and chelators to meet shelf-life targets while respecting local regulations.

Indicative specification points

Specifications vary by grade and producer. Typical parameters for food-grade BHA include:

• Assay/purity: defined minimum purity to meet food additive standards.
• Appearance: white to pale yellow flakes, powder or granules; free from visible foreign matter.
• Odour: mild characteristic odour; free from off-odours.
• Melting range: controlled (quality parameter for waxy flakes/granules).
• Residue on ignition (ash): controlled according to standard.
• Heavy metals and specific impurities: restricted to meet additive requirements.
• Solubility behaviour: consistent for predictable dispersion into oil/fat phases.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, origin, Halal/Kosher certificates and others) can be provided depending on producer and destination market needs.

Edible oils & fats

• Vegetable oils and frying oils – helps slow oxidation during storage and, in some systems, supports stability under heat exposure.
• Shortenings and bakery fats – supports flavour stability and shelf life in fat-containing bakery products.
• Margarines and fat emulsions – applied in lipid phase to protect sensitive fats (system dependent).

Snacks & fried products

• Potato chips, extruded snacks and nuts – used in frying oils and/or seasoning oils to protect flavour and extend shelf life.
• Snack seasonings – helps stabilize lipid carriers and seasoning systems containing oils.

Bakery, cereals & confectionery

• Biscuits, crackers and baked snacks – supports oxidative stability in fat-rich formulations.
• Breakfast cereals and cereal coatings – protects oil coatings and flavour carriers.
• Selected confectionery fats and fillings – used where permitted to protect fat components from rancidity.

Instant foods, soups & seasoning blends

• Instant noodles and seasoning sachets – supports stability of lipid-containing flavour systems.
• Powdered soups, bouillons and dry mixes – used via fat powders or oil carriers to protect flavour stability.
• Dehydrated and fat-coated ingredients – supports oxidation control in lipid components.

Formulation guidance

• Incorporation: best added to oil/fat phase or pre-dissolved in oil for uniform distribution.
• Synergy: consider combining with other antioxidants (BHT, TBHQ, tocopherols) and chelators for complex fat systems.
• Process: validate under real processing and storage conditions (temperature, light, oxygen exposure, packaging).
• Dosage: depends on fat type, unsaturation level, processing conditions and shelf-life targets; must comply with local regulations.
• Regulatory: confirm permitted uses, maximum levels and labelling requirements for E320 in each destination market and product category.

Quality & documentation

• Supplied as food-grade BHA with agreed specifications for assay, melting range, impurities and heavy metals.
• Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet.
• Additional documentation may include GMO status, allergen declarations, dietary suitability, origin and Halal/Kosher certificates depending on producer and market requirements.
• Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for compliance with permitted uses, maximum levels and labelling requirements in each destination market.

Packaging, storage & logistics

• Standard packaging options include cartons, fibre drums or bags with inner liner depending on physical form (flakes/powder/granules).
• Store in a cool, dry, well-ventilated area in tightly closed original packaging, away from heat and direct sunlight.
• Protect from strong odours and moisture; follow FIFO and maintain good warehouse conditions.
• Shelf life is defined on the specification and COA; customers should verify performance under their application conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (edible oils, frying oils, snack seasonings, bakery fats, cereals, instant foods), target shelf life, processing conditions (temperature, oxygen exposure), preferred packaging, documentation requirements (Halal, Kosher, etc.) and destination markets. Our team will recommend suitable BHA grades and antioxidant system options for your project.