(1) BHA: butyl hydroxy anisole. It is one of the most widely used anti-oxidants in the world and one of the most commonly used anti-oxidants in China because of its good keeping effect after heating and preservation of food. And other antioxidants have synergistic effect, and with synergists such as citric acid, etc., the anti-oxidation effect is more pronounced. BHA is generally believed to be less toxic and safer.
(2) BHT: dibutylhydroxytoluene. Compared with other antioxidants, high stability, good heat resistance, little effect in the ordinary cooking temperature, antioxidant effect is also good, long-term preservation of food and baked goods is very effective. It is a cheap anti-oxidant that is widely used internationally, especially in aquatic products processing. Usually with BHA and citric acid or other organic acids as a synergist. Relative to the BHA, toxicity slightly higher.
(3) PG: propyl gallate. Relatively stable to heat. PG antioxidant lard better than BHA and BHT, less toxic.
(4) TBHQ: tert-butyl hydroquinone. Is a newer class of phenolic antioxidants, its antioxidant effect is better.