Antioxidants are utilized as preservatives in fat-containing foods to delay oxidation-induced rancidity.
Antioxidants with longer half-lives, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), can also be utilized.
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.
Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.