BHA (Butylated Hydroxyanisole) is a phenolic-based synthetic antioxidant used to prevent oxidation in edible oils, fats, and lipid-containing foods. It works by scavenging free radicals and interrupting the oxidation chain reaction, thereby slowing down rancidity and preserving flavor, aroma, and nutritional value.

Chemical & Functional Notes: BHA is heat-stable and particularly effective in baked and fried applications. It also helps protect fat-soluble vitamins and pigments from oxidative degradation. Frequently used in combination with BHT or propyl gallate to create synergistic antioxidant systems. 

Applications & Benefits: Widely applied in edible oils, shortenings, margarines, snacks, cookies, processed meats, instant noodles, and dehydrated foods. Advantages include high efficiency at low concentrations, heat and light stability, and synergistic compatibility with other antioxidants. 

Regulatory Information: BHA is approved as a food additive in many jurisdictions with maximum permitted levels defined by local regulations. Users should always verify applicable regional limits.