Origin
BHT is a substance that normally does not occur in nature. It is synthesized through a chemical process. Chemically, E 320 belongs to the group of thioderivatives and plays a very large role in industrial production. E 321 is a colorless and odorless crystalline solid but is extremely heat stable.
Usage
The antioxidant E 321 is intended to prevent food from losing its specific properties when it comes into contact with oxygen, i.e., aroma or color loss. It also aims to prevent the rancidity of very fatty foods and is therefore primarily used in this area. Due to its heat stability, BHT does not lose its effect during frying or baking of the corresponding foods. In particular, BHT is used in cake mixes, chewing gum, snack products, dry soups, and spices.
Risks
The antioxidant can cause allergic reactions; therefore, individuals who are prone to allergies should avoid consuming foods that contain E 321. Furthermore, E 321 decomposes at high temperatures and the resulting substances may accumulate in the body. However, the exact effects have not yet been investigated.