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TERT-BUTYL HYDROQUINONE (TBHQ) FCC GRADE
Molecular Formula :   C10H14O2
  Tests Specifications
1. DESCRIPTION A white crystalline powder having a characteristic odour. It is soluble in alcohol and practically insoluble in water.
2. IDENTIFICATION Positive
3. ARSENIC (as As) Max. 3 PPM
4. tert-BUTYL-p-BENZOQUINONE(IR) Max. 0.2%
5. 2,5-Di-tert-BUTYL HYDROQUINONE (GC) Max. 0.2%
6. HEAVY METALS (as Pb) Max. 2 PPM
7. HYDROQUINONE CONTENT (GC) Max. 0.1%
8. MELTING RANGE Between 126.5 &128.5oC
9. TOLUENE (GC) Max. 0.0025%
10. ULTRAVIOLET ABSORBANCE (POLYNUCLEAR HYDROCARBON) Passes the Test
11. ASSAY Min. 99% of C10H14O2
16. PACKAGING & STORAGE Packed in polythene bag inside fibre drum, protected from light. Store in a dry place away from light.
  • Salient features of TBHQ
    • ANTOX (TBHQ) gives excellent antioxidant potency to edible oils and fats
    • Minimizes nutritional losses in edible oils
    • Maintains freshness and quality of crude oils during long distance transportation
    • Broadens the range of oils in food processing
    • Offers carry through protection to fried foods, thus enhancing their storage life and freshness
    • Facilitates use of saturated oils, thus preventing excess levels of cholesterol in oils and fats
  • Applications of TBHQ
    • Cotton Seed Oil
    • Soyabean Oil
    • Mustard Oil
    • Coconut Oil
    • Safflower Seed Oil
    • Cannola Oil
    • Peanut Oil
    • Tallow (Beef) Lard
    • Margarine
    • Fried Potato Chips
    • Instant Noodles
    • Olive Oil
    • Sunflower Seed Oil
    • Palm Oil
    • Corn Oil
    • Animal Fats & Lards
    • Citrus and other essential oils
    • Palm Olein
    • Butter Fat (Anhydrous)
    • Mixed Nuts
    • Other Fried Foods
      • Olive Oil
      • Sunflower Seed Oil
      • Palm Kernel
      • Rice Bran Oil
      • Lemon Oil
      • Orange Oil
      • Peppermint Oil
      • Cereals & Grains
      • Fried Nuts
      • Peanut Paste (Butter)
BUTYLATED HYDROXYANISOLE (BHA)FCC V GRADE (Syn: 3-tert-butyl-4-hydroxy anisole)
Molecular Formula :   C11H16O2
Molecular Weight : 180.3
  Tests Specifications
1. DESCRIPTION White to slightly yellow waxy solid with characteristic odour
2. SOLUBILITY Freely soluble in alcohol, propylene glycol. Insoluble in water.
3. MELTING RANGE 48oC to 63oC
4. IDENTIFICATION Colour test – To comply
5. RESIDUE ON IGNITION Max.0.05% (use 10g)
6. ASSAY (GC) Min.98.5% of C11H16O2
7. PACKAGING & STORAGE Packed in polythene bag inside fibre drum. Store in well closed container
  • Grades
      Available on Customers request
  • Salient Features of Antox BHA
    • The most effective antioxidant, imparting excellent stability for an array of food products, fats, shortenings, vitamins, pet foods, cosmetics pharmaceutical products and packaging materials
    • ANTOX BHA, reduces the oxidative deterioration of edible oils and fats, loss of flavour, colour and nutritive value of foods
    • ANTOX BHA, THE BETTER ANTIOXIDANT : BHA normally is a mixture of 2 isomers, 2 tert butyl and 3 tert butyl isomers 3 tert butyl isomer has better antioxidant property
    • White free flowing crystalline Flakes
    • Stable to heat and mildly alkaline conditions
    • 20% colorless solution in propylene glycol remains colorless even when heated at 1940F for 1hr.
    • ANTOX BHA SYNERGISTIC EFFECT : ANTOX BHA gives greater synergistic effect with TBHQ, BHT and propyl gallate than that which might be expected from contribution of each individual antioxidant
  • Applications of Antox BHA
    • Hydrogenated vegetable oil
    • Oil
    • Margarine
    • Shortenings
    • Lard’s
    • Suet’s
    • Drippings
    • Tallow’s & Fats
    • Vitamins
    • Meat Products
    • Animal Feed
    • Pet Feed
    • Pharmaceuticals
    • Flavour’s
    • Sausages
    • Rice Cereals
    • Essences
    • Fish Liver Oil
      • Mineral Oils
      • Citrus Oil
      • Crackers
      • Cookies
      • Biscuits
      • Inedible Fats
      • Waxes
      • Packaging Material
      • Cosmetic Bases
SUCRALOSE FCC GRADE 1,4,6-Trichlorogalactosucrose
Molecular Formula :  C12H19Cl3O8
Molecular Weight : 397.64
  Tests Specifications
1. DESCRIPTION White to off-white crystalline powder.
2. SOLUBILITY Freely soluble in water, in methanol and in alcohol, slightly soluble in ethylacetate
3. A) IDENTIFICATION (IR) The infrared absorption spectrum of a potassium bromide dispersion of the sample exhibits relative maxima at the same wavelengths as those of a similar preparation of Sucralose Standard for analytical use.
  B) HPLC The retention time of the major peak (excluding the solvent peak) in the liquid chromatogram of the Sample Preparation is the same as that of the Standard Preparation obtained in the Assay.
  C) TLC The Rf value of the major spot in the thin-layer chromatogram of the Test Preparation is same as that of Standard Preparation obtained in the test for Related Substances
4. SPECIFIC ROTATION AT 20oC.OF 1% SOLUTION IN WATER +84.0o to + 87.5o on anhydrous basis
5. WATER CONTENT (BY KF) Max. 2.0%
6. RESIDUE ON IGNITION Max.0.7%
7. LIMIT OF HYDROLYSIS PRODUCTS Passes test
8. LIMIT OF METHANOL Max.0.1% (1000 ppm)
9. LIMIT OF LEAD Max.1 mg/kg (1 ppm)
10. RELATED SUBSTANCES Passes test
11. ASSAY Not less than 98% and not more than 102% calculated on anhydrous basis
12. PACKAGING & STORAGE Preserve in a cool dry place.
  • Salient Features of Sucralose
    • Sucralose is made from sugar, is approximately 600 times sweeter than sugar. Sucralose is extremely stable, and maintains its sweetness even when exposed to high temperature food processing such as pasteurization, sterilization, UHT processing and baking.
    • Sucralose remains stable in food products throughout extended periods of storage, even at low pH.
    • The excellent stability of Sucralose in combination with its high quality sweetness means that is a versatile sweetener that can be used in a broad range of product categories
  • Applications of Sucralose
    • Carbonated soft drinks
    • Still beverages
    • Baked goods
    • Confectionery
    • Canned fruits and vegetables
    • Breakfast cereals
    • Ice creams
    • Chewing gum
      • Pickles and sauces
      • Jams
      • Dairy products