• Antioxidants are chemicals that are added to foods to prevent

the oxidation of fats and oils by oxygen in the air.

• Foods containing fats or oils are oxidized and become rancid
when exposed to air.
• When the fats and oils are oxidized, rancid product are
formed. This makes the food unpalatable.
• Antioxidants are added to fats, oils, cakes, sausages, biscuits
and fried foods to slowdown the oxidation process so that
these foods do not become rancid.
Antioxidant Butylated Ascorbic acid Alpha Sodium citrate
hydroxyanisole (Vitamin C) tocopherol
(BHA) and (Vitamin E)
butylated
hydroxytoluene
(BHT)

Type Of Margarine Fruit juice Vegetable oils Cooked cured meat

food

Function To prevent the oil To preserve the To prevent the oil To prevent the fats in
in margarine colour of fruit from turning the meat from turning
from turning juice rancid rancid
rancid