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Antioxidants are chemical substances used to delay the oxidation process of substances and have the effect of protecting products such as food and cosmetics. Among numerous antioxidants, TPP and BHT are two widely used representatives. There are some differences in their chemical structure, properties, and usage fields

Differences in chemical structure. TPP, also known as triphenylphosphonate, is an organic phosphate. It has a benzene ring structure and phosphorus atoms, and is a colorless crystal. BHT, also known as 2,6-di-tert-butyl-p-cresol, is an organic phenolic compound. It has two tert butyl groups and is a white crystalline form. The structural differences between these two compounds result in differences in their properties

Differences in nature. TPP has strong antioxidant properties and can effectively inhibit the oxidation reaction of substances. It can capture and neutralize free radicals, maintaining the stability of substances. Therefore, TPP is often used as an antioxidant in fields such as food, cosmetics, and medicine. BHT is also an excellent antioxidant, but its antioxidant performance is weaker compared to TPP. BHT is mainly used in the food industry to extend the shelf life of food and prevent the oxidation and deterioration of fatty substances. In addition, BHT is often added to cosmetics to protect them from oxidative damage

Differences in usage areas. Due to its strong antioxidant properties, TPP is often used in foods processed at high temperatures and stored for a long time. These foods are easily affected by oxidation during production and transportation, leading to a decrease in quality. BHT is more commonly used in foods that do not require high levels of antioxidants, such as regular bread and cookies. In addition, due to the influence of BHT on the dull color of food, its use in certain fields may be limited

In summary, TPP and BHT are two common antioxidants that differ in their chemical structure, properties, and usage areas. If you have a demand for high-temperature processed and long-term stored food, TPP is a better choice. For regular food and cosmetics, BHT is a more suitable option. No matter which antioxidant you choose, remember to follow a safe dosage during use to ensure good health.