To Promote Freshness

Antioxidants are compounds that inhibit oxidation, a chemical reaction that can cause food to spoil and lose flavor. They are often naturally present in foods, but can also be added during food processing. Common antioxidants include ascorbic acid (Vitamin C) and tocopherols (Vitamin E).

Antioxidants are added to foods to prevent spoilage and maintain freshness, color, and flavor. They are commonly found in processed meats, baked goods, oils, and packaged fruits and vegetables to extend shelf life.

Antioxidants are generally recognized as safe (GRAS) by the FDA when used as intended. Some antioxidants, like Vitamin C and E, are essential nutrients. Regulatory bodies like JECFA and EFSA have evaluated various antioxidants. While generally considered safe, high doses of some synthetic antioxidants have raised questions in scientific literature, though evidence is mixed.