In recent years, people who want to eat healthier, stay away from saturated animal fats, instead of food products containing unsaturated and polyunsaturated fats are preferred. However, food products containing unsaturated fats are more susceptible to oxidation and deteriorate more easily. Different technologies such as vacuuming and packaging are utilized to prevent this undesired oxidation process. However, some antioxidants are added to the food products to provide more effective protection and the shelf life of the food products is extended. Among these antioxidants, butylated hydroxy toluene or butylated hydroxy toluene (BHT) and butylated hydroxy anisole or butyl hydroxy anisole (BAH) show synergistic effects when used together. Especially in hazelnut and hazelnut containing food products very positive results are obtained.

Since butylated hydroxy toluene (BHT) has the property of vapor volatility, it can pass from packages to food such as butyl hydroxy anisole (BHA). However, research has shown that neither BHA nor BHT chemical compounds have cancerous properties in humans.

The most important factor in the deterioration of many food products is oxygen in the air. The oxidation process, which causes undesirable flavor, odor and color formation, is accelerated by oxygen, humidity, light, heat, some pigments, enzymes and unsaturation. Processing, packaging and storage processes applied to food products do not always prevent oxidation, but delay. Antioxidants, which are added to foods as additives, prevent this process.

 

Butylated hydroxy toluene (BHT) analyzes are performed in the laboratories within the scope of chemical tests. Spectrophotometric method is also used in these analyzes. In this method, the photometer is used and the amount of substance in the solution is determined using the amount of light passing through or retained by the solution. During these analyzes, the standards issued by domestic and foreign organizations are also taken as basis.