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BHA

BHA suppliers and sourcing guide

BHA (butylated hydroxyanisole) is a synthetic phenolic preservative, a mix of two isomers of tert-butyl-4-hydroxyanisole, used at low levels to slow rancidity in fats, oils, shortening, cereals, dry mixes and yeast. It is made by reacting 4-methoxyphenol with isobutylene and purifying the product. Brands buy it as a waxy white solid in flakes or tablets, or as a liquid blend with BHT, propyl gallate or citric acid.

See suppliersWhat to ask for on the COA
Also known as
Butylated hydroxyanisole · tert-Butyl-4-hydroxyanisole · E320
Facts checked
November 2026

Forms and grades of BHA

Suppliers sell different products under the same name. Specify the one you need.

  • Flakes or tablets

    Neat waxy solid, sold as flakes, pastilles or tablets that melt readily into warm fat.

  • Food grade (FCC)

    BHA tested to Food Chemicals Codex specifications for direct food use.

  • NF grade

    National Formulary grade for supplements, drugs and cosmetic products.

  • Liquid blends

    BHA dissolved with BHT, propyl gallate or citric acid in vegetable oil, propylene glycol or mono- and diglycerides.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay (GC)
Total BHA by gas chromatography against the 98.5 percent minimum in 21 CFR 172.110, with the 3-isomer share reported.
Melting point
A purity check against the 48 °C minimum in the federal specification.
Residue on ignition
Sulfated ash to check inorganic carryover.
Lead and heavy metals
Lead and other metals by ICP-MS or ICP-OES against the supplier specification.
Identity
IR or GC retention match, which separates BHA from BHT and TBHQ.

Storage, lots and expiry

Storage and shelf life

Store BHA in closed, lined containers in a cool, dry, dark area; heat and light darken it and it can soften in warm warehouses. Keep blends sealed and away from iron and copper, which can discolor phenolic preservatives. Shelf life follows the supplier specification, with a retest of assay and appearance for aged stock.

Lots and expiry dates

Record grade, assay and, for blends, the stated percentage of each additive, since 21 CFR 172.110 limits the combined BHA and BHT level in each listed food. Rotate first-expiring lots first.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.110 permits BHA as a food additive in specified foods at listed limits and sets an assay of at least 98.5 percent and a melting point of at least 48 °C.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 182.3169 lists butylated hydroxyanisole as GRAS for use in food when the total content of such additives is not over 0.02 percent of the fat or oil content of the food.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Preservatives includes butylated hydroxyanisole, including for active dry yeasts at 1,000 ppm.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

BHA suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking BHA suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell BHA? Request a listing

Frequently asked questions

What forms of BHA can brands buy?

Common forms include flakes or tablets, food grade (FCC), nF grade and liquid blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for BHA include?

Expect assay (GC), melting point, residue on ignition, lead and heavy metals and identity, each with its method, specification and result for that lot.

How should BHA be stored?

Store BHA in closed, lined containers in a cool, dry, dark area; heat and light darken it and it can soften in warm warehouses. Keep blends sealed and away from iron and copper, which can discolor phenolic preservatives. Shelf life follows the supplier specification, with a retest of assay and appearance for aged stock.

What is the regulatory status of BHA?

21 CFR 172.110 permits BHA as a food additive in specified foods at listed limits and sets an assay of at least 98.5 percent and a melting point of at least 48 °C. 21 CFR 182.3169 lists butylated hydroxyanisole as GRAS for use in food when the total content of such additives is not over 0.02 percent of the fat or oil content of the food. Health Canada's List of Permitted Preservatives includes butylated hydroxyanisole, including for active dry yeasts at 1,000 ppm.

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