Butylated hydroxyanisole is a good antioxidant and is not toxic at effective concentrations. As a food antioxidant, it can hinder the oxidation of fatty foods and delay the time when food begins to deteriorate.

Its maximum use in food should not exceed 0.2 g/kg on a fat basis. When the amount is 0.02%, the antioxidant effect is increased by 10% compared with 0.01%, and when the amount is more than 0.02%, the antioxidant effect is decreased.

When used as an antioxidant for cosmetics, it can exert antioxidant effects on acids, hydroquinones, methylthio amino acids, lecithin and sulfurized dipropionic acid. Can also be used as an antioxidant for feed.