Communication

9 relations: Antioxidant, Butylated hydroxyanisole, Butylated hydroxytoluene, E number, Ester, Food additive, Gallic acid, Preservative, 1-Octanol.

Antioxidant

Antioxidants are molecules that inhibit the oxidation of other molecules.

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Butylated hydroxyanisole

Butylated hydroxyanisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

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Butylated hydroxytoluene

Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties.

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E number

E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.

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Ester

In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.

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Food additive

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

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Gallic acid

Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid, a type of phenolic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants.

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Preservative

A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

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1-Octanol

1-Octanol also known as octan-1-ol is the organic compound with the molecular formula CH3(CH2)7OH.

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References

[1] https://en.wikipedia.org/wiki/Octyl_gallate

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