What is the primary role of synthetic antioxidants BHA and BHT in fats and oils?
Answer
To prevent rancidity in fats and oils.
Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) are widely utilized synthetic compounds specifically engineered to combat oxidative spoilage in lipid-containing ingredients. Fats and oils are susceptible to oxidation when exposed to air, leading to the development of undesirable rancid flavors and odors, and the degradation of essential nutrients. BHA and BHT function by interrupting the free radical chain reactions inherent in this oxidation process, thereby preserving the freshness and stability of the fat structure within manufactured food products, even though consumer preference often steers toward avoiding these synthetic antioxidants.
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