Tag: Tbhq safety

According to the FDA, the permissible limit for TBHQ in food products is 0.02% of the total fat or oil content. This synthetic antioxidant, or tertiary butylhydroquinone, is widely used to prevent spoilage and extend the shelf life of fatty foods. Regulatory bodies worldwide have established specific guidelines to ensure its safe consumption within these strict limits.

Many Indomie noodle varieties explicitly list TBHQ (tertiary butylhydroquinone) as an ingredient in the refined palm oil used to create the noodles. This synthetic antioxidant is added to prevent oils from spoiling and to extend the product's shelf life. While regulatory bodies approve its use within strict limits, its presence has sparked widespread public curiosity and health debates, prompting a closer look into what this additive is and its safety profile.