What is BHT (Butylated Hydroxytoluene)?
BHT, or butylated hydroxytoluene, is a synthetic chemical compound with antioxidant properties. It was first used as a food additive in the late 1950s and is still prevalent in many processed food products today. As an antioxidant, its primary role is to prevent the oxidation of fats and oils. Oxidation is a natural process that can cause foods, especially those high in fat content like chocolate or chewing gum, to become rancid, leading to unpleasant flavors, odors, and a reduction in shelf life. BHT works by scavenging free radicals, which are unstable molecules that initiate the oxidative chain reaction.
How BHT Extends Shelf Life in Candy
The reason BHT is added to candy is to extend its freshness and flavor, particularly in candies that contain fats or oils. Many candies, especially chocolate-based products or chewing gum, have a significant fat content. Without an antioxidant like BHT, these fats would quickly react with oxygen in the air, leading to a breakdown that makes the candy taste stale or 'off'.
- Prevents Oxidative Rancidity: For candies with a high-fat content, like certain chocolates or nougat, BHT stops the fatty acids from reacting with oxygen. This is crucial for maintaining the intended flavor and texture over time.
- Maintains Quality and Appearance: Beyond preventing bad tastes, BHT also helps maintain the visual appeal of candies. Oxidation can cause color changes, so BHT helps preserve the product's original, vibrant coloring.
- Stabilizes Flavorings: Many flavorings are oil-based and can degrade with oxidation. BHT helps stabilize these compounds, ensuring the candy's flavor remains consistent and potent throughout its shelf life.
- Used in Packaging: Interestingly, BHT isn't always listed directly in the food ingredients. It can also be incorporated into the food's packaging material, such as the plastic liner of a cereal box or candy wrapper, where it volatilizes and seeps into the food to prevent spoilage.
The Health and Safety Debate Surrounding BHT
BHT's approval as 'generally recognized as safe' (GRAS) by the FDA has allowed its widespread use in the United States. However, this designation dates back to the 1950s and has been a point of contention for many years. Critics, such as the Environmental Working Group (EWG), point to animal studies that have linked high doses of BHT to potential health risks, including cancer, endocrine disruption, and reproductive toxicity. Other studies, often at much lower concentrations, have shown no such effects, leading to a continuing debate among researchers and regulatory bodies.
European regulatory agencies have been more cautious. While BHT is permitted in the EU, its use is more restricted than in the U.S., and some manufacturers voluntarily avoid it due to consumer concerns. This disparity highlights the differing approaches to food safety regulations around the world. The fact that the same food product can be sold with and without BHT in different regions suggests that its function can be replaced or avoided.
BHT vs. Other Common Preservatives
| Feature | BHT (Butylated Hydroxytoluene) | TBHQ (Tert-Butylhydroquinone) | Natural Antioxidants (e.g., Vitamin E) |
|---|---|---|---|
| Origin | Synthetic chemical | Synthetic chemical | Naturally occurring |
| Primary Function | Prevents fat oxidation in processed foods and packaging | Prevents fat oxidation; very effective in oils | Prevents fat oxidation; less powerful than synthetic alternatives |
| Regulatory Status | GRAS in the U.S.; restricted in other countries | Approved by FDA, but with usage limits; linked to potential immune system harm | Widely considered safe and often preferred by consumers |
| Consumer Perception | Controversial, often viewed negatively | Controversial, with some health concerns raised | Generally positive; seen as a 'clean label' option |
| Effectiveness | Highly effective and stable in food processing | Highly effective at low concentrations | Less effective than synthetic preservatives; requires higher amounts |
Making Informed Choices as a Consumer
Understanding what is BHT in candy and other foods empowers you to make informed decisions about your diet. If you wish to avoid BHT, you can look for products labeled 'BHT-free' or simply check the ingredients list. Opting for whole, unprocessed foods is another effective way to minimize your intake of synthetic additives. Many brands are now reformulating their products to remove controversial ingredients in response to consumer demand. Staying aware of these ingredient changes can help guide your choices.
Conclusion: The Final Word on BHT in Candy
BHT serves a practical purpose in the food industry by extending shelf life and preserving the quality of candies and other processed snacks. Its status as a permitted food additive by the FDA is based on decades-old safety assessments, but ongoing research and consumer concerns have led to its restriction or voluntary removal in many products and countries. While the average person's exposure through candy is low, the presence of such a controversial preservative in our food supply highlights the importance of reading labels and considering the overall health implications of consuming ultra-processed goods. Ultimately, whether to consume BHT-containing products is a personal choice, best made after understanding both its function and the surrounding debate. For a deeper look into food additives, consider consulting the Environmental Working Group's (EWG) Food Additive Guide.
