Antioxidants are compounds that are added to fat and oil-containing foods to help slow or prevent rancidity. Ascorbic acid and tocopherols are natural antioxidants, but butylated hydroxyanisole (BHA) and butylated hydroxytoluene are synthetic antioxidants (BHT).
What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity?
What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity?