Antioxidants help to stop oils and fats from deteriorating and developing rancid flavors. They also slow down color and flavor changes so foods made using oils and fats can be kept for longer.
With evolving health consciousness in the consumer, food for well-being and health is the new trend that has caught the attention of food processors and scientists. This has led to the incorporation of antioxidants in foods from various sources as they protect cells against the effects of harmful free radicals.
Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food. In the absence of antioxidant food additive oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food.
- Ascorbic Acid
- Citric Acid
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