This enabled us to validate or not the development of formulations prepared in an internal mixer at 170 °C, without degradation and/or major loss of volatiles. The overall thermal treatment with a temperature set at 180 °C for 20 min, resulted in very severe treatment conditions. Results are shown in Figure . The results show that 4-HB and 3,4-DHB are not totally stable or non-volatile at 180 °C with a mass loss of 55 and 18 %, respectively after 20 min. These results are due to the low molar masses of the compounds and then their high volatilities. BDO-4HB and HDO-4HB also lack thermal stability, with mass losses of 16 and 25 % respectively, unlike EG-4HB. This could be explained by the difference in chain length between the ester and the aliphatic OH. Indeed, a longer chain (like BDO or HDO, and unlike EG) brings better flexibility, which could lead to more rapid molecular rearrangements or configuration changes at high temperatures. The chemical structure of the molecules thus impacts their stability over time at high temperatures . In addition, glycerol-4HB also shows good thermal stability, which seems to be linked to the presence of three OH groups (a phenolic and primary and secondary aliphatic ones) that could form hydrogen bonds stabilizing the structure. The association of BDO onto 3,4-DHB to form BDO-3,4DHB significantly enhances the molecule's thermal stability. Irganox 1076, resveratrol and BDO-3,4DHB display good thermal stability at 180 °C under air, with a good potential to scavenge the free radicals that can be generated under heat treatment, as shown by the DPPH test.