They are both chemical compounds made by mixing isomers. Atomically they are both formed with carbon (c), hydrogen (h) and oxygen (o) in a process that creates a new molecule. The basic components of carbon, hydrogen and oxygen are all derived from other sources through various process and broken down into their various isomer formulations before being mixed to create the target molecule type.
When properly combined they form the phenolic compounds known as Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
The molecular formula for bha is C11H16O2
It is a yellow waxy substance
The molecular formula for bht is C15H24O
It is a white powder
Both are more reactive to oxygen than fats and food solids, which is why they are used as a food preservative to prevent oxidation and food spoilage. For some people this can lead to intestinal distress and other allergy-like symptoms as the bha and bht can interfere with the break down of foods and absorption rates of nutrients in the body.
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bht is prepared by the reaction of p-cresol (4-methyphenol) with isobutylene (2-methypropene) catalysed by sulfuric acid