Antioxidants work by preventing or slowing down the oxidation process that causes rancidity. They do this by reacting with free radicals, which are unstable molecules that damage fats and oils, making them taste and smell unpleasant.
Here are some common examples of antioxidants used in food:
* Vitamin E (tocopherol): A natural antioxidant found in many foods.
* Vitamin C (ascorbic acid): Another natural antioxidant.
* Butylated hydroxyanisole (BHA): A synthetic antioxidant.
* Butylated hydroxytoluene (BHT): Another synthetic antioxidant.
* Propyl gallate (PG): A synthetic antioxidant.
* Citric acid: A natural antioxidant found in citrus fruits.
It's important to note that while antioxidants are generally safe in the amounts typically used in food, some people may have sensitivities to them.
