Butylated Hydroxy Toluene is a lipophilic organic compound that
is used as an antioxidant. BHT is prepared by the reaction of
p-cresol (4-methylphenol) with isobutylene (2-methylpropene)
catalysed by sulfuric acid.
It was patented in 1947 and approved by FDA in 1954 for use
in vegetable oils, shortening, lard, fat, margarine, carbonated
drinks, cheese spreads, chewing gum, ice cream, dry breakfast
It is mostly added in combination with E320
BHA, they prevent fats from becoming rancid.
Due to the side effects, the EU has restricted its use. There
is evidence that BHT causes cell division.
Not permitted in infant foods, can provoke an allergic reaction
in some people, may trigger hyperactivity, asthma and other
intolerance's; serious concerns over carcinogenic and estrogenic
effects, in large doses caused tumours in lab animals, banned
in Japan in 1958, official committees of experts recommended
that it be banned in the UK, however due to industry pressure
it was not banned, McDonald's eliminated BHT from their US products