Tertiary butylhydroquinone, usually shortened to TBHQ, is a synthetic phenolic antioxidant. It is INS 319 and E319, and Codex classes it as an antioxidant. It is especially effective in unsaturated vegetable oils and holds up well at frying and baking temperatures, so it protects the oil both during cooking and in the finished product.
Rancid oil is one of the main reasons snacks taste stale, which is why TBHQ is common in crackers, biscuits and fried snacks. It is used at low levels set by food laws and has been evaluated by JECFA. On SeekSnack it is listed in Fashion Food’s Tomato Flavoured Cracker and Paprika Flavoured Cracker, in Denma’s fruit-filled cookies and in Campus - Choco Puff.
