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    Related: Phenolic Antioxidant p-Hydroxyanisole Sodium Erythorbate
    • Butylated Hydroxyanisole BHA CAS 25013-16-5

    Butylated Hydroxyanisole BHA CAS 25013-16-5

    Butylated Hydroxyanisole, also called BHA or E320, CAS 25013-16-5, is a white to pale yellowish waxy solid supplied in food or pharma grade. Confirm the required grade and specification, then request a quotation with COA/TDS/SDS for bulk supply.

    • CAS: 25013-16-5
    • Synonyms: BHA, tert-butyl-4-hydroxyanisole, (1,1-dimethylethyl)-4-methoxyphenol, E320, 2(3)-tert-Butyl-4-methoxyphenol, Antioxidant BHA
    • Einecs: 246-563-8
    • Molecular Formula: C₁₁H₁₆O₂
    • Grade: Food/Pharma Grade
    • Package: 25kg/bag (Plastic woven bag with PE liner) or 500kg/1000kg Jumbo Bag.
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    Product Description

    Butylated Hydroxyanisole CAS 25013-16-5 is a synthetic phenolic antioxidant, also known as BHA or E320, with molecular formula C11H16O2, molecular weight about 180.24 and EINECS 246-563-8.

    Synonyms: BHA; tert-butyl-4-hydroxyanisole; (1,1-dimethylethyl)-4-methoxyphenol; E320; 2(3)-tert-Butyl-4-methoxyphenol; Antioxidant BHA.

    CAS: 25013-16-5.

    It has the molecular formula C11H16O2 and a molecular weight of about 180.24 g/mol.

    It appears as a white or pale yellowish waxy solid or flakes with a faint characteristic odor.

    A typical specification includes assay of at least 98.5%, a melting point of 48–63 °C and a boiling point of about 264–270 °C.

    It is lipophilic and practically insoluble in water but freely soluble in ethanol, oils and propylene glycol.

    In food it stabilizes fats and oils and delays rancidity in snacks, bakery products, cereals and fried foods.

    It has a carry-through effect, remaining active after high-temperature processing such as baking or frying.

    It is often combined with BHT to provide both carry-through protection and high heat stability.

    In cosmetics and personal care it protects unsaturated oils and lipids from oxidation.

    For oil-based systems it is dissolved in the oil phase, alcohol or propylene glycol; for water-based systems it is usually incorporated via an emulsified carrier.

    Store in a cool, dry, well-ventilated area in tightly closed containers away from heat and strong oxidizers.

    It is stable under normal storage but should be protected from prolonged exposure to light and excessive heat.

    Confirm appearance, assay, melting point, heavy metals, microbial limits and residual solvent limits as required.

    Use dust masks or respirators and eye protection during handling, and wash skin contact with soap and water.

    Confirm packaging with the requested quantity and destination requirements.

    The page is an RFQ entry point and does not state stock, price, MOQ or fixed lead time.

    For an RFQ, state the intended use, required grade and specification, quantity, packaging, destination and document needs.

    FAQ - Technical & Supply Chain

    • Q:

      What is Butylated Hydroxyanisole BHA CAS 25013-16-5?

      A: Butylated Hydroxyanisole, or BHA, CAS 25013-16-5 is a synthetic phenolic antioxidant with molecular formula C11H16O2, molecular weight about 180.24 g/mol, and EINECS 246-563-8. It is supplied as a white to pale yellowish waxy solid or flakes and is also known as E320.
    • Q:

      What is the carry-through effect of BHA?

      A: BHA remains active after high-temperature processing such as baking or frying, so it can continue protecting fats and oils in the finished product. This carry-through property makes it useful in fried snacks, baked goods, and other heat-processed foods.
    • Q:

      How do BHA and BHT work together?

      A: BHT is highly heat-stable during frying, while BHA is better at carrying antioxidant protection through into the final food. They are often combined because their complementary mechanisms provide broader protection against lipid oxidation than either antioxidant alone.
    • Q:

      What are the key specifications for BHA food/pharma grade?

      A: Typical specifications include a white or pale yellowish waxy solid or flakes, assay of at least 98.5%, melting point of 48-63 C, and boiling point around 264 C. BHA is practically insoluble in water but soluble in alcohol, propylene glycol, fats, and oils.
    • Q:

      How should BHA be incorporated into oil-based or water-based formulations?

      A: BHA is lipophilic and should be dissolved or dispersed in the oil phase, alcohol, propylene glycol, or fat component. For water-based systems, it is usually predissolved in a compatible solvent or incorporated through the emulsion oil phase.
    • Q:

      What food and cosmetic applications use BHA?

      A: In food, BHA is used to stabilize fats and oils in snacks, bakery products, cereals, and fried foods. In cosmetics and personal care, it can protect unsaturated oils and lipid ingredients in creams, balms, and other oil-containing formulations.

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