Natural Oxidation Inhibitor

Natural Oxidation Inhibitor is a general term for compounds found naturally in plants that prevent fats and oils from going rancid. These compounds are often extracted from sources like rosemary or green tea. They work by neutralizing free radicals, which are unstable molecules that can damage fats and cause spoilage.

Manufacturers add natural oxidation inhibitors to foods containing fats and oils to extend shelf life and maintain product quality. They help prevent the development of off-flavors and odors associated with rancidity. These ingredients are commonly found in baked goods like crackers and cookies, as well as snacks like popcorn and nuts.

Natural oxidation inhibitors are generally recognized as safe (GRAS) by the FDA when used as intended. They are naturally occurring compounds and are considered beneficial due to their antioxidant properties. Regulatory bodies like the FDA and EFSA have reviewed the safety of specific compounds used as natural antioxidants, such as rosemary extract and tocopherols. Evidence suggests they are safe at typical dietary levels and may offer health benefits.