Why It Matters
Unsaturated lipids in oils, snack coatings and dry mixes undergo radical autoxidation, building peroxides and rancid off-flavors; need chain-breaking antioxidants with carry-through into the finished product
Solution Approach
Unsaturated lipids in oils, snack coatings and dry mixes undergo radical autoxidation, building peroxides and rancid off-flavors; need chain-breaking antioxidants with carry-through into the finished product RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (7)
BHA (Butylated Hydroxyanisole), Food Grade
CAS 25013-16-5
Specialty Additives
Preservation
Butylated hydroxyanisole donates a phenolic hydrogen to lipid peroxyl radicals, interrupting propagation; it pairs synergistically with BHT and TBHQ in oils and snack coatings
Melting Point: 48–55 °C Boiling Point: 264–270 °C at 733 mmHg Solubility: < 1 mg/mL at 18 °C
Full Details
BHT (Butylated Hydroxytoluene), Food Grade
CAS 128-37-0
Specialty Additives
Preservation
The hindered-phenol OH quenches peroxyl radicals to halt the autoxidation chain that turns fats and fried snacks rancid
Melting Point: 69–71 °C Boiling Point: 265 °C at 760 mmHg Density: 1.048 at 20 °C
Full Details
TBHQ (Tert-Butylhydroquinone), Food Grade
CAS 1948-33-0
Specialty Additives
Preservation
TBHQ's dihydroxybenzene ring scavenges peroxyl radicals and carries unusually well through high-temperature frying into the fried product
Melting Point: 127–129 °C Boiling Point: 295 °C at 760 mmHg Density: 1.05
Full Details
Propyl Gallate (NF/FCC)
CAS 121-79-9
Solvency
Gallate ester both chelates trace metals and donates phenolic hydrogens, lengthening induction time; commonly blended with BHA for lower-temperature systems
Full Details
Mixed Tocopherols Powder (Natural Antioxidant)
CAS 1406-66-2
Specialty Additives
Preservation
Tocopherols donate H to lipid radicals to break the autoxidation chain, giving a label-friendly antioxidant for oils and emulsions
Boiling Point: Decomposes Solubility: Insoluble
Full Details
Mixed Tocopherols Oil (Natural Antioxidant)
CAS 10191-41-0
Specialty Additives
Preservation
Liquid mixed tocopherols disperse into fats and oils to scavenge radicals at the lipid phase
Melting Point: 2.5-3.5 °C Boiling Point: BP: 200-220 °C at 0.1 mmHg Density: 0.950 at 25 °C/4 °C
Full Details
D-Alpha Tocopherol Powder (Vitamin E)
CAS 59-02-9
Specialty Additives
Preservation
Alpha-tocopherol interrupts lipid peroxidation as a natural-source chain-breaking antioxidant
Melting Point: 3 °C Boiling Point: BP: 210 °C at 0.1 mm Hg Density: 0.950 g/cu cm at 25 de C
Full Details