To Help Protect Flavor

This ingredient is a group of compounds, often including tocopherols (Vitamin E) and ascorbic acid (Vitamin C), that prevent or slow down spoilage and maintain the quality of food. They work by inhibiting oxidation, a chemical process that can cause fats to go rancid and flavors to change. These compounds can be naturally derived from plant sources or synthesized.

Antioxidants are added to foods to prevent fats and oils from becoming rancid and to protect flavors and colors from degrading due to exposure to air. They are commonly found in processed meats, cereals, baked goods, snack foods, and oils to extend shelf life and maintain product appeal. They are particularly useful in foods with high fat content.

Antioxidants like tocopherols and ascorbic acid are generally recognized as safe (GRAS) by the FDA when used as preservatives. Ascorbic acid is also a nutrient (Vitamin C). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated many antioxidants and established acceptable daily intakes for some. Evidence generally supports the role of antioxidants in protecting cells from damage, but high doses from supplements can have different effects than those from food.