INS 320 is BHA, short for butylated hydroxyanisole. It is a synthetic antioxidant that stops fats and oils from going rancid, used most often in fried snacks, biscuits, and chewing gum where the fat content is high and shelf life matters. It is generally vegan and is permitted by FSSAI for specified food categories with restrictions.
INS 320 is BHA, short for butylated hydroxyanisole. It is a synthetic antioxidant that stops fats and oils from going rancid, used most often in fried snacks, biscuits, and chewing gum where the fat content is high and shelf life matters.
Brands use it because a tiny amount keeps oily snacks and bakery products tasting fresh weeks longer, especially in hot climates where rancidity sets in fast. It works at very low concentrations and is heat-stable, which suits fried products.
INS 320 commonly shows up on Indian packets in these categories:
BHA is produced by chemical synthesis from p-methoxyphenol and isobutylene. No animal product is used in its manufacture.
FSSAI: Permitted by FSSAI as an antioxidant under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories, with category-specific upper limits, often expressed as a maximum on combined synthetic antioxidant use.
JECFA: ADI 0-0.5 mg/kg body weight established at the 33rd JECFA (1988-1989), based on proliferative changes in the rat forestomach. EFSA's 2011 re-evaluation considered the rodent forestomach effect not relevant to humans and set a higher ADI of 1.0 mg/kg bw; JECFA has not aligned with this revision, so the two bodies currently differ.
On packets, in recipes, and in conversation, INS 320 is also called:
Last verified: 2026-04-29.
This page covers INS 320 one additive at a time. To check a full packet's ingredient list against the same FSSAI / JECFA / EFSA-cited dataset, use the Indian Food Ingredient Checker - paste the whole list and get a per-item verdict plus a composite tone (clear / watch / flag / incomplete).