Do you know how to make use of food addictive TBHQ? You follow the instructions according to different food types.
First, add it into oil as TBHQ, abb name of tert-Butylhydroquinone (1948-33-0) is soluble in oil. Heat up the oil to 50 ℃ above till it turns into liquid. Keep string for another 20 min to keep TBHQ dissolve evenly in oil while paying attention to avoid air permeating.
For mass production, you can dissolve TBHQ into a small amount of oil and make it TBHQ antioxidant solution which can be added into a large amount of oil.
As for nuts, spray TBHQ liquid on the surface of food with proper proportion of dilution; the solution concentration should be adjusted to required dosage.
As for fried food, cookies and canned food, the proper amount of TBHQ is between 0.15g/kg and 0.2g /kg.

"emmy007" > wrote in message
...
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| Do you know how to make use of food addictive TBHQ?

I have never found it addictive; in fact it is a poison, yes?

| As for nuts, spray TBHQ liquid on the surface of food

Yeah, good thing for you to do.

pavane

On 9/3/2011 11:48 PM, pavane wrote:
> m> wrote in message
> ...
> |
> | Do you know how to make use of food addictive TBHQ?
>
> I have never found it addictive; in fact it is a poison, yes?
>
> | As for nuts, spray TBHQ liquid on the surface of food
>
> Yeah, good thing for you to do.
>
> pavane
>
>
You do know that is one technique big box industrial restaurants use? So
now anyone who likes big box industrial deep fried food can do it at home.

On Sep 4, 8:46*am, George > wrote:
> On 9/3/2011 11:48 PM, pavane wrote:> m> *wrote in message
> ...
> > |
> > | Do you know how to make use of food addictive TBHQ?
>
> > I have never found it addictive; in fact it is a poison, yes?
>
> > | As for nuts, spray TBHQ liquid on the surface of food
>
> > Yeah, good thing for you to do.
>
> > pavane
>
> You do know that is one technique big box industrial restaurants use? So
> now anyone who likes big box industrial deep fried food can do it at home..

Before Hebrew National used a preservative, their salami would last
forever hanging from a nail under the shelf. With preservative, it
lasts a little longer in the fridge and eventually goes moldy whether
refrigerated or not. They call that progress?

Jerry
--
When ideas fail, words come in very handy.
-- Johann Wolfgang von Goethe