Commonly abbreviated to BHA. A synthetic fat-soluble phenolic antioxidant. It has good heat stability and is widely used in the food industry to add stability to fats and oils. Applications include cereals, confectionery products, bakery products and packaging materials . Often used synergistically with BHT and other antioxidants. Butylated hydroxy toluene Commonly abbreviated to BHT. A widely used synthetic antioxidant with similar properties to BHA, but less stable at high temperatures. Applications include bakery products , breakfast cereals , and food packaging materials. Displays good synergy when used in combination with BHA. 2,3-Butylene glycol Precursor of the flavour compound diacetyl (2,3-butanedione), formed by microbial fermentation in various foods and beverages, especially wines. Formation of 2,3-butanediol is a useful parameter for identification and differentiation of wine yeasts.