Antioxidants are often added to fat containing foods to prevent ----------------due to oxidation (Fill in the blank) *
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Antioxidants are often used as preservatives in fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Natural antioxidants include ascorbic acid (vitamin C) and tocopherols (vitamin E).
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Anti-oxidants are often added to fat-containing foods to prevent rancidity due to oxidation.
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