Back in the 1940s, as industries ramped up plastics and fuels production, oxidation became a major issue. Costs rose, and product quality dropped when oxygen turned valuable materials rancid, brittle, or desperately unstable. Chemists searched for antioxidants that could keep these products fresh and resilient during their long shelf lives. 2,6-Di-Tert-Butyl-P-Cresol—often called BHT—emerged as one of those answers. The molecule’s discovery wasn’t an overnight eureka moment but came from methodical exploration of phenolic compounds and their influence on oxidation. By the time postwar manufacturing expanded, BHT was already woven into everyday industrial formulas, protecting oils, rubber, and even food products from spoilage. Its legacy stems, in no small part, from a world looking for simple solutions to pervasive, costly chemical challenges.
2,6-Di-Tert-Butyl-P-Cresol earned a reputation as a go-to antioxidant across multiple industries. Also known for its abbreviated name, BHT, this compound slows oxidation by blocking free radical chain reactions at a molecular level. It keeps everything from lubricants to plastics to edible oils from breaking down and going bad. Chemists favor BHT because it works well, blends with a host of ingredients, and often doesn’t drastically change products’ appearance or handling. It’s easy to spot among industrial supplies, food additives, even some personal care goods. In short, BHT stands as a practical, reliable measure for all kinds of aging and stability problems.
BHT looks like a white or pale yellow crystalline solid, almost waxy to the touch and without a strong odor. Its chemical structure—2,6-di-tert-butyl-4-methylphenol—gives it exceptional stability; the bulky tert-butyl groups on the ring shield the reactive core from oxidation, which makes the molecule so resistant under heat, light, and basic processing conditions. It melts at about 69–70°C and doesn’t dissolve well in water but mixes easily with organic solvents such as acetone, ethanol, or most oils. The low volatility makes it stick around where it’s needed, ensuring long-lasting protection in service environments that tend to be harsh and unpredictable.
Each container of BHT comes with tightly controlled purity standards, often at least 99% pure, and must carry a clear product batch number, intended use declarations, and cautionary symbols in accordance with chemical legislation. Manufacturers record each shipment’s lot number, date, and grades, with technical data sheets outlining its melting range, moisture content, and levels of residual impurities. Regulatory bodies in food and pharma sectors lay down even tighter requirements; documentation traces the source and purity in these applications from raw chemical suppliers to finished goods. What users look for—and what inspectors demand—centers on proof the product is safe, clean, and consistent for its intended job.
Most manufacturers begin making BHT with p-cresol and isobutylene. In the presence of an acid catalyst, the isobutylene attaches to the p-cresol molecule at the 2- and 6- positions. Production scales well since the raw materials are cheap and available in bulk. The process takes place in a closed reactor to contain volatile chemicals and keep yields high, and purification removes unwanted byproducts and excess reactants. It’s a straightforward route that relies on both reliable reaction chemistry and practical purification steps, allowing commercial plants to crank out large batches with minimum fuss. Tweaks to temperature, pressure, and timing sharpen the process, squeezing more product from the same ingredients and reducing environmental impact.
BHT stands out because its ring structure laughs in the face of oxygen and deep-frying conditions that would tear other molecules apart. It acts as a chain-breaking antioxidant, donating a hydrogen atom to free radicals and stopping chain reactions cold. This doesn’t leave BHT unchanged—on losing a hydrogen, the resultant BHT radical stays stable, letting the chemistry wind down quietly. For special uses, researchers have modified BHT’s structure by swapping the methyl group for others or testing longer-chain tert-butyl groups, chasing better performance or improved compatibility with niche products. These modifications showcase the chemist’s creativity in wringing even more function out of a classic structure.
Among chemists and industry insiders, BHT often answers to other names: Butylated hydroxytoluene, 2,6-Di-tert-butyl-4-methylphenol, DBPC, and sometimes its trade names like Avox BHT or Tenox BHT depending on supplier and region. Product documentation frequently lists these synonyms for clarity and compliance, helping users chase down regulatory references or safety manuals without getting lost in translation. The key identifiers—CAS number 128-37-0 and the E number E321—act as passports, guaranteeing the substance matches expectations wherever it ships.
Using BHT safely means looking past its decades-old history. Safety data sheets warn of eye and skin irritation on contact, so gloves and goggles remain non-negotiable in bulk handling. Spills, though rare and usually minor, get cleaned up right away to keep dust down. Ventilation keeps vapors below hazardous levels. Storage calls for sealed drums, dry air, and cool, dim spaces far from oxidizing agents and strong acids. Plant audits look for everything from batch traceability to labeling accuracy and emergency measures, as industry and consumer watchdogs pay closer attention to chemical safety and workplace health. Some regulations bar or limit BHT in states or countries with stricter views about food ingredients, so suppliers and formulators keep rigorous records and stay ready to adapt recipes or suppliers.
BHT shows up in oils, fats, and processed foods—extending shelf life by keeping flavors and aromas fresh. It’s a mainstay in rubbers and plastics factories, where oxygen can turn flexible materials into brittle, unusable waste within months unless protected at the molecular level. Personal care products from lipstick to sunscreen get punchier shelf lives with just a touch, and fueling systems bank on BHT’s stability to keep lubricants and specialty fuels viable. Its sheer versatility means even niche producers—those making adhesives, sealants, or waxes—count on BHT to fend off aging or unwanted color changes all the way from plant to end user.
R&D teams continue to probe for safer, more efficient antioxidants with every passing year. Some studies explore blending BHT with natural antioxidants like tocopherols, seeking the sweet spot for potency with an eye on transparency and label claims. Emerging markets challenge researchers to match BHT’s performance using renewables or to tune delivery systems that slow its release in packaging materials or pharmaceuticals. Universities explore the underlying principles that make certain phenolic antioxidants more effective in complex environments, revealing a web of hydrogen bonding and radical stabilization effects that help explain why BHT remains a workhorse long after newer additives join the lineup.
Talks about BHT’s health impact attract attention. Decades of animal studies offer a mixed, sometimes divisive, portrait. Large doses can cause liver and kidney enlargement in rodents; activists push for more independent research in light of these findings. Regulatory scientists scrutinize every dataset, updating global exposure limits and requiring explicit labeling. In the food realm, permitted daily intake values are set with a wide margin of safety, but some countries cap or phase out BHT altogether just to stay cautious. Newer toxicity research leans on genetic, metabolic, or cellular testing that wasn’t available in past decades, and public debates occasionally bring up questions about long-term accumulation, hormone disruption, or ecosystem effects. It’s an area that continues to evolve, drawing in voices from academia, industry, and consumer advocacy.
BHT has a tough competitor in consumer trends loath to accept synthetic additives. Companies put money behind more “natural” antioxidants, either as blends or as direct drop-in alternatives. Green chemistry promises renewal of the shelf-life puzzle. Yet, for its cost, robustness, and proven value, BHT’s role won’t disappear overnight. Expect ongoing research focused on improving safety, lowering toxicity, and finding recycling or recovery strategies for waste streams. The tightrope challenge is to combine the trusted performance of BHT with the urgent priorities of environmental impact, consumer expectations, and evolving regulations. This isn’t simply a matter of replacing one molecule—it’s about reimagining how we balance stability, utility, and trust in the chemicals that shape our everyday lives.
Factories that work with plastics, rubbers, or fuels almost always keep a steady supply of 2,6-Di-Tert-Butyl-P-Cresol, or BHT, on their shelves. I grew up visiting my uncle’s plastic recycling facility, and I always wondered why certain barrels had warning labels, “For antioxidants only.” The answer came down to this: BHT keeps things from falling apart. Think about what happens to food left on the counter — air, heat, and light break down what’s inside. That same process happens in chemicals and physical products, just much slower. BHT fights off that process.
Polymer manufacturers swear by BHT. If plastic starts reacting with oxygen, it becomes brittle, discoloured, and doesn’t last on the shelf. BHT slips into plastics and holds back the chemical reactions that cause material to crumble. Tire producers trust it in their formulas, expecting BHT to keep rubber soft and durable over miles of rough road. Lubricant and oil engineers blend it into their brews to keep engines and machinery safe from rust and thick, sticky buildup.
BHT works by grabbing harmful byproducts called free radicals before these cause chain reactions. Every time a batch of plastics rolls out, BHT can keep thousands of tons of material useful for years longer than they would last alone. That difference adds up in real-world savings, less material wasted, fewer replacements, and smoother results at every step.
Walk into a grocery store, and BHT shows up again. It sits in food packaging, not so much in the food itself, but in the liners, bags, or wraps. These films need a boost to resist spoiling and drying out, especially if products travel far and sit in sunlight. I once helped stock a supermarket at the height of summer. The only bread loaves that survived a long, hot delivery came in wrappers that included antioxidants—likely BHT.
Cosmetics companies give BHT the green light for lip balms, creams, and deodorants. These formulas need to stay fresh even with exposure to air and daily use. Without antioxidants, oils in these products would turn rancid quickly, leaving an unpleasant smell and feel. Drug makers turn to BHT too. Prescription pills and some over-the-counter supplements wouldn’t stay potent packed into bottles for months on end without stable packaging materials and the right preservatives.
Scientists and regulators keep a close eye on BHT. In low doses, it’s considered safe and does its job without drawing much attention. Some studies have raised concerns about high levels causing health effects, but real-world use usually stays below those thresholds. The FDA, EFSA, and a handful of watchdog groups review the science every few years. Warnings appear mostly for people exposed to dust or fumes during production—not for people opening a fresh loaf of bread or a tube of lotion.
Factories look for alternatives, but nothing matches BHT’s combination of low cost, reliable performance, and consistency. Some newer antioxidants pop up in niche markets, often made for people with allergies or sensitivities. For now, BHT sticks around because it works—and keeps goods arriving fresher, safer, and longer-lasting than they would otherwise.
2,6-Di-Tert-Butyl-P-Cresol, known to many as BHT, finds a place in household products as an antioxidant. Paints, rubbers, foods, and even some cosmetics rely on it to keep unwanted chemical reactions in check. Its longevity and resistance to heat make it attractive to manufacturers. People reading ingredients on packaging stumble across "BHT" from time to time and wonder if handling it at home or in a lab might cause harm.
Grabbing a bag of BHT in a laboratory feels different from picking up a snack bar at the grocery store. Pure BHT looks like a white crystalline powder. I still remember the strict warnings I read on its material safety data sheet during my short internship in a polymer chemistry lab. If dust got onto the skin, it caused irritation. Direct inhalation irritated the lungs and throat. Splashes into the eyes made for a painful experience. So, no reckless handling. Gloves, goggles, and a properly vented workspace became non-negotiable.
Home environments are another story. Most people never touch pure BHT. Instead, tiny amounts stabilize edible oils and cereals. European regulators imposed strict limits — only a few milligrams per kilogram of food. Following those guidelines, companies try to balance safety with shelf life. It’s safe to say fate depends on exposure levels and the form taken.
BHT’s safety stirs debate, especially when conversations move from skin rashes to cancer. I have sifted through toxicology databases and regulatory notices. The U.S. Food and Drug Administration recognizes small amounts as generally safe for food preservation. Still, some animal studies showed high doses caused liver and kidney issues — far more than anyone would find in cereal bowls or kitchen cabinets. No strong human evidence links everyday exposure to cancer or organ damage so far.
But scientific understanding evolves. The European Food Safety Authority, in its periodic reviews, often repeats that current use levels pose little risk to the public. People working with bulk BHT see a greater risk, especially if safety rules get ignored or forgotten. From a practical angle, the chances of running into trouble hinge more on carelessness than anything hiding in a granola bar.
For professional use, all memories point back to the same few solutions. By using gloves and goggles, checking that the lab has working extraction fans, and following disposal rules, exposure plummets. These steps take the guesswork out of the equation. Even high school science labs bundle BHT with other powders under the same basic safety umbrella: minimize skin contact, avoid breathing in powders, and wash hands after use.
For everyone else, the simplest approach involves reading packaging and sticking to serving sizes. Health experts from groups like the World Health Organization recommend a steady eye on cumulative intake from several sources. While occasional consumption falls inside established safe limits, people with concerns can always look for products with alternative antioxidants or less processed ingredients.
Encouraging safer substitutions appeals to food companies eager to meet growing demand for transparency. Clear labeling helps shoppers make informed choices. On the industry side, ongoing studies push companies to stay responsible. With clear information and a few precautions, handling BHT stays within safe boundaries for most people, turning risk into just another manageable fact of daily life.
2,6-Di-Tert-Butyl-P-Cresol brings quite a bit to the table in chemistry labs and industries. Folks familiar with antioxidants know it as BHT. The whole molecule centers on a phenol ring, carrying a methyl group at the para position. Two bulky tert-butyl groups crowd into the 2 and 6 spots on the ring, making this molecule stand out from simpler phenols. Each tert-butyl group has three methyl branches all pointing away from the ring, shaping a kind of chemical shield around the core.
The full name spells out the structure: two tert-butyl groups on the second and sixth carbon atoms of the ring, with a methyl group across from the hydroxyl (OH) group. Picture a hexagon, label carbons clockwise, and load the 2 and 6 slots with branching C4H9 groups. The para (opposite) spot holds the methyl, with the hydroxyl group anchoring position one.
My first encounter with BHT was in a food chemistry class, hearing how eating packaged snack foods means eating a bit of BHT too. Skeptical, I dug deeper. Most phenolic antioxidants spoil fast—they oxidize and break apart. BHT’s chunky tert-butyl arms block the main body from incoming reactive molecules. That’s the trick: extra branches slow down attacks from oxygen and free radicals. The phenolic hydroxyl remains available to donate a hydrogen atom, quenching radicals and keeping food oils or plastics stable.
This neat design means BHT resists breakdown better than plain old p-cresol or even most other commercial antioxidants. Many antioxidant molecules use similar tricks—adding steric bulk, increasing lifetime, and resisting spoilage in harsh settings. In rubber, paint, biofuels, even some pharmaceuticals, BHT rides along to stop things from going rancid or losing color. The structure’s no accident—each piece plays a role in protecting what matters.
Stories about chemicals in food draw out fears and skepticism. BHT stands at the edge of this debate, not because its structure is hidden but because it’s everywhere. The FDA and European agencies set strict limits for its use in food—no more than parts per million. Researchers keep watching for long-term health links. So far, studies support safe use in food at these regulated levels. The real trouble comes from unbalanced reporting and folks not knowing what the molecule looks like or how it works.
No one likes to hear about chemicals in their food, but rancid oils and spoiled cereals pose toxicity risks as well. The world still leans on BHT’s reliable structure. With growing concerns about microplastics and synthetic additives, some companies turn to natural antioxidants—rosemary extract, vitamin E—though they don’t always match BHT for stability or cost. The push for more research, transparency, and smarter labeling stands as the best way forward. People deserve to know not only what these molecules do, but how their unique structures protect daily life from spoilage we rarely stop to notice.
Working around labs long enough, you start to recognize which chemicals demand respect. 2,6-Di-Tert-Butyl-P-Cresol (often called BHT) gets used everywhere — plastics, food, cosmetics — but the way it’s handled can have a big impact on safety, staff health, and even the potency of the product. Taking shortcuts when it comes to storing BHT creates real risks that are easy to avoid if we think things through.
BHT reacts with oxygen over time, losing effectiveness and generating degradation compounds you definitely don’t want floating around. Moisture encourages clumping and breakdown, making the chemical less useful and sometimes downright nasty. Humid, sun-filled, or even just warm spaces speed things up. In every lab I’ve worked in, those simple facts guide storage: a tight cap, no air leaks, a dry environment, out of direct sunlight, and a steady, moderate climate — these basics make a difference.
This isn’t just about the shelf life on a datasheet. If BHT degrades into byproducts, workers end up exposed to stronger smells, skin irritation, or worse. Spilled powder on a sweaty bench top turns sticky and hard to clean. That’s always a mess. Simple containers like amber glass bottles shut tight, tucked up off the floor in a ventilated chemical cabinet, stop most headaches before they start.
It’s easy to forget the human part. Fumes drift. A cracked bottle spills easily. Once, I watched a junior tech sweep BHT dust off a warm metal table into a trashcan, then rub tired eyes. The rash lasted for days. Personal protective equipment protects against direct contact, but smart storage is the first line of defense. Even a brief walk past a stack of drums in an overheated storeroom sends that chemical smell deep into your throat. Ventilation — not just a sign in the hallway, but working fans and open space — matters every day.
Looking at the science, BHT’s melting point sits around 70°C, but it starts to break down at much lower temperatures if left for long periods. Most chemical safety data sheets recommend temperatures under 25°C, low humidity, and a dark spot. I’ve seen big differences in stability, from a tightly-sealed amber glass bottle in a climate-controlled cabinet, compared to a box gathering dust near a sunny window. Fires won’t start at room temperature, but BHT does feed flames if things go wrong—another reason to keep quantities small and away from ignition sources.
Routine walk-throughs catch mistakes: open caps, sticky residue, improper stacking. Labels should be clear, with batch numbers, so you spot old stock and rotate fresh supplies. Keeping inventory updated with specific storage notes helps the next person, and avoids surprises. Training new staff on why each step matters makes compliance easier — it’s not just bureaucracy or paranoia, but the kind of everyday experience that builds safe habits.
Every chemical needs respect, and 2,6-Di-Tert-Butyl-P-Cresol is no exception. Real-life exposure, product waste, and equipment damage follow poor storage. Simple steps — good containers, clean cabinets, working exhaust, and clear labeling — offer stronger protection than after-the-fact clean-ups. Taking these steps means fewer problems and safer days at work — something that benefits everyone, from the storeroom to the lab bench.
Few people talk about 2,6-di-tert-butyl-p-cresol by its mouthful of a name. Most know it as BHT. Read the label on a loaf of bread, some breakfast cereal, or certain snack foods, and this stuff pops up. Chemists like it because it keeps fats and oils from going bad. It’s cheap, effective, and shows up far outside food — rubber, plastics, fuel, and cosmetics often rely on it.
Companies push BHT into products because oxidation ruins freshness and shelf life. Manufacturers want products to outlast shipping and storage. You can thank BHT for potato chips that stay crunchy weeks after they land on shelves.
Concerns come up about what happens after eating something loaded with BHT. Some lab studies show it can upset animals' livers and kidneys at high doses. Questions about carcinogenicity surface every so often. Regulatory bodies like the FDA and EFSA review animal data, set limits, and generally agree BHT seems safe in small amounts.
Real people don’t eat BHT by the spoonful. The average daily intake stays below legal safety margins. Still, some studies suggest certain people show intolerance, with rare allergic reactions or hives. The World Health Organization capped daily consumption at 0.3 mg per kg of body weight. Most folks stay well under that. Not everyone wants to take a risk, so plenty look for “preservative-free” labels or stick with foods closer to nature.
Anyone who handles pure BHT in a workplace setting deals with a concentrated product. The solid form can irritate skin, eyes, and the respiratory system. Good ventilation, gloves, goggles — those matter every day, not just for one-off spills. U.S. OSHA guidelines don’t list a strict limit for BHT exposure, but they treat organics like it as irritants that shouldn’t touch bare skin.
Factories that use BHT in bulk must have clear safety protocols. I’ve watched industrial hygiene teams train workers to wash hands, swap out stained overalls, and track powders with proper ventilation. Spills or dust clouds draw immediate attention. It matters because BHT builds up in soil and water systems if dumped without treatment. Wildlife feels the impact before people notice it in a food chain.
Whole food movements and consumer watchdogs push back against synthetic additives, including BHT. More stores stick “no artificial preservatives” labels on packages. Some food makers develop natural antioxidants that don’t raise the same health questions. Tocopherols (forms of vitamin E) and rosemary extract give similar results in bread, cereal, and snacks.
Factories and research teams can study environmental release and replace BHT with biodegradable or plant-based stabilizers. Testing for real-world toxicity, not just high-dose animal studies, helps everyone figure out the safest path.
For now, BHT doesn’t need to be everywhere, but it won’t disappear overnight. Responsible use, honest labeling, and more research lay a safer groundwork for the future.
| Names | |
| Preferred IUPAC name | 2,6-di-tert-butyl-4-methylphenol |
| Other names |
BHT Butylated hydroxytoluene 2,6-Di-tert-butyl-4-methylphenol Ionol Antioxidant 264 DBPC |
| Pronunciation | /tuː,sɪks daɪ tɜːrt ˈbɜːtɪl piː ˈkrɛsɒl/ |
| Identifiers | |
| CAS Number | 128-37-0 |
| Beilstein Reference | 1361172 |
| ChEBI | CHEBI:25589 |
| ChEMBL | CHEMBL1439 |
| ChemSpider | 7369 |
| DrugBank | DB01070 |
| ECHA InfoCard | 100.011.277 |
| EC Number | 128-37-0 |
| Gmelin Reference | 91918 |
| KEGG | C01788 |
| MeSH | D001342 |
| PubChem CID | 31404 |
| RTECS number | EO3325000 |
| UNII | W7XNO8HEMN |
| UN number | UN3077 |
| Properties | |
| Chemical formula | C15H24O |
| Molar mass | 220.35 g/mol |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Density | 1.05 g/cm3 |
| Solubility in water | insoluble |
| log P | 5.0 |
| Vapor pressure | < 1 mmHg (20°C) |
| Acidity (pKa) | 11.1 |
| Basicity (pKb) | 10.73 |
| Magnetic susceptibility (χ) | -73.09·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.507 |
| Viscosity | 1.10 cP (20°C) |
| Dipole moment | 2.77 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 148.5 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -389.7 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -6382 kJ/mol |
| Pharmacology | |
| ATC code | A05BA02 |
| Hazards | |
| Main hazards | Harmful if swallowed. Causes serious eye irritation. May cause respiratory irritation. May cause damage to organs through prolonged or repeated exposure. Toxic to aquatic life with long lasting effects. |
| GHS labelling | GHS02, GHS07, GHS08 |
| Pictograms | GHS07,GHS08 |
| Signal word | Warning |
| Hazard statements | H315, H319, H410 |
| Precautionary statements | P210, P261, P273, P305+P351+P338, P337+P313 |
| NFPA 704 (fire diamond) | 3-2-0 |
| Flash point | 113 °C |
| Autoignition temperature | 410°C |
| Lethal dose or concentration | LD50 Oral Rat 890 mg/kg |
| LD50 (median dose) | 890 mg/kg (rat, oral) |
| NIOSH | T202 |
| PEL (Permissible) | 10 mg/m3 |
| REL (Recommended) | 10 mg/m³ |
| Related compounds | |
| Related compounds |
2,6-Di-tert-butylphenol 2,4,6-Tri-tert-butylphenol Butylated hydroxyanisole Butylated hydroxytoluene p-Cresol |
