Comparing E319 - Tertiary-butylhydroquinone (tbhq) vs E330 - Citric acid
Overview
Synonyms
Products
Found in 3,147 products
Found in 95,503 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 7 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is tbhq in food?
TBHQ (E319) is a synthetic antioxidant added to fats and oils to slow oxidation, helping prevent rancidity, off-flavors, and color loss in foods.
Is tbhq bad for you?
At the low levels allowed in foods, it’s considered safe by regulators; adverse effects have been observed only at much higher doses in animal studies, with an ADI of 0–0.7 mg/kg body weight/day.
Tbhq what is it?
TBHQ (tert‑butylhydroquinone) is a phenolic antioxidant preservative used to stabilize fats and oils in processed foods.
What foods contain tbhq?
It’s commonly used in vegetable oils and fat-rich processed foods such as snacks (chips, crackers), instant noodles, microwave popcorn, baked goods, and some fast‑food frying oils.
How much tbhq is harmful?
The acceptable daily intake is 0–0.7 mg per kg body weight per day (about 50 mg/day for a 70‑kg adult); regulations typically cap TBHQ at 200 mg/kg (0.02%) of the fat or oil, and adverse effects are linked to doses far above these levels.
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.