A substance used in fats and oils, and thereby in foods containing them, to delay, retard or prevent the development of rancidity or other flavour deterioration due to oxidation. Fats and oils, when they come into contact with oxygen in the air, are oxidized and this makes them go rancid, giving them an “off” flavour and often causing sickness if eaten. Antioxidants are used in food products, such as butter, margarine, meat products, cakes, biscuits and pastry. Antioxidants are also added to non fat foods, such as cut fruit to prevent discolouration, again caused by oxidation. Vitamin E and Vitamin C have antioxidant functions in the body and they are also used commercially. Manufactures also use a number of artificial substances that may cause allergies in some people. Antioxidants as food additives are assigned the E number E220-E330.
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Tags: allergies, antioxidant, butter, fats, food additives, food products, margarine, non fat foods, oils, oxidation, vitamin C, vitamin E, vitamins, what is antioxidant
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