Anti-oxidants added to fat and oil containing foods

1. Vitamin E:
Vitamin E, also known as tocopherol, is a potent antioxidant commonly added to fat and oil containing foods to prevent rancidity. It works by inhibiting the formation of free radicals, which are responsible for the oxidation of fats. Vitamin E helps to protect the fats and oils from reacting with oxygen in the air, thus preventing them from becoming rancid. It is effective in both natural and synthetic forms and is widely used in the food industry to extend the shelf life of products containing fats and oils.

2. Ascorbic Acid (Vitamin C):
Ascorbic acid, commonly known as Vitamin C, is another antioxidant that is often added to fat and oil containing foods to prevent rancidity. It acts by donating electrons to free radicals, neutralizing their harmful effects on fats and oils. Vitamin C is particularly effective in preventing the oxidation of unsaturated fats, which are more prone to rancidity. It also helps to regenerate Vitamin E, enhancing its antioxidant activity in the food product. Ascorbic acid is a versatile antioxidant that can be used in various forms, making it a popular choice for extending the shelf life of fats and oils in food products.

In conclusion, both Vitamin E and Vitamin C are essential antioxidants that are added to fat and oil containing foods to prevent rancidity. Their antioxidant properties help to protect fats and oils from oxidation, thus maintaining the quality and freshness of the food products for a longer period.

BHA (butylated hydroxy anisole) and BHT(butylated hydroxy toluene)..