Antioxidants are added to foods containing fats and oils to prevent oxidation by neutralizing free radicals, thus slowing down the process of rancidity.
What role do antioxidants play in preventing rancidity in foods containing fats and oils?
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Antioxidants play a crucial role in preventing rancidity in foods with fats and oils by inhibiting oxidative processes. When fats are exposed to oxygen, they undergo oxidation, leading to the development of off-flavors and undesirable odors. Antioxidants, such as vitamin E and BHA (butylated hydroxyanisole), counteract this process by scavenging free radicals, which are responsible for initiating oxidation. By neutralizing these reactive species, antioxidants help preserve the freshness and quality of fats and oils in food products, extending shelf life and maintaining sensory attributes.