Question

what are antioxidents ? why are they added to fats and oil containing foods?

Answer 1

An 'antioxidant' is a chemical that prevents oxidation . Oils are particularly prone to oxidation, and are said to become 'rancid' when they do. Most people find the odor of rancid oil bad (or worse) and therefore it is considered very undesirable. Consequently, it is quite common to add antioxidants to oils (oily foods). Some oils, such as Olive Oil, contain natural antioxidants and are relatively resistant to oxidation without the addition of artificial antioxidants

Answer 2

Answer:

Antioxidants are reducing agents that prevent oxidation of fats and oils. They are added to fatty and oily foods to prevent them from turning rancid (i.e., change in taste and smell of food) due to oxidation. Example: Butylated hydroxyanisole (BHA).