TBHQ characteristics ① Anti-oxidation property is better than common products. TBHQ’s anti-oxidation property is much better than common antioxidants usually used by foodstuff factories nowadays. It is said that the most common antioxidants used for oil and its products are BHA、BHT、PG、TBHQ and tocopheryl. With regard to vegetable oil, these products’ anti-oxidation capacity follow the order：TBHQ>PG>BHT>BHA（see Figure 1） With regard to animal oil, these products’ anti-oxidation capacity follows the order: TBHQ>PG>BHA>BHT（see Figure 2） Some oil-rich processed food such as fried potato chips and hoecakes can contain about 50% oil. Moreover, with a large surface, they are easy to be oxidized and become rotten. Figure 3 shows the results of anti-oxidation experiments in which potato chips are kept in 63℃ after being fried respectively in cotton oil and soybean oil. Their anti-oxidation capacity is shown in the following turns: TBHQ>PG>BHT>BHA。 In the comparison test conducted by Guangdong Provincial Food Quality Supervision and Inspection Station, TBHQ produced by Guangzhou Taibang has a much better anti-oxidation effect than that of BHA, BHT, VC sodium and PG, or several times better.（see Figure 4） ② Bacteria and mildew can be prevented effectively. The article “Studies on TBHQ, an antioxidant for food and fodder” written by Wang Jinbang from Beijing Nutrition Source Research Institute indicates that, except the anti-oxidation effect, TBHQ can prevent strongly several dozens of bacteria and mildews if it is added into food and fodder. For example, the addition of 500 ppm TBHQ has an obvious preventive effect on production of aftatoxin B1 (see Table 1) ③ Thermal stability TBHQ’s melting point 126.5℃—128.5℃（ boiling point 295℃ ），is much higher than BHA’s melting point 48—63℃ and BHT’s 69.7℃. Therefore, TBHO has excellent thermal stability when applied in food manufactured under high temperature, such as fried, deep-fried and cooking food. ④TBHQ will have no change in color or flavor when it meets iron and copper in application. ⑤ Higher safety Compared to other antioxidants, TBHQ is much safer。FAO/WHO Food Additive Joint Specialists’ Committee made the statement in its 19th, 21st, 30th, 37th and 44th meetings that TBHQ has no mutagenesis and no carcinogenesis on big and small white mice under the dose of 5000mg/kg. Relevant chapter and sections in “Food Additive Manual”（the second edition in February 1997, Chemical Publishing House）point out：“Japan found in 1981 that BHA can cause cancer in big mice’s front stomachs, so it stipulated in May, 1982, that BHA could only be used in palm oil and palm nut oil. It is forbidden to be used in other oils. Till now, the forbiddance has not been eased.”“Because it is doubted that BHT may restrain activeness of human breath enzyme, so Greek, Turkey and Indonesia prohibit it from usage.” Food Additive Use Hygiene Standards（GB2760）stipulates that TBHQ be allowed to be used as anti-oxidant in edible oil, deep-fried food, dry fish products, instant noodles, instant rice, dry fruit cans and salted meat products with the largest dosage of 0.2g/kg。