To Protect Flavors

To Protect Flavors is a category of ingredients, not a single substance. These are typically antioxidants or antimicrobials that prevent food from spoiling or losing its taste and color. They can be naturally derived or synthetically produced.

Manufacturers add these ingredients to extend the shelf life and maintain the quality of foods. They prevent oxidation, which can cause fats to go rancid and flavors to change. Common examples include sorbates, benzoates, and BHA/BHT, found in products like salad dressings, cheeses, pickles, and olives.

Many ingredients used 'to protect flavors' have been evaluated by regulatory bodies. For example, sodium benzoate and potassium sorbate are FDA-approved preservatives. Antioxidants like BHA and BHT have also been reviewed. While generally recognized as safe (GRAS) at typical levels, some studies have raised questions about potential effects at very high doses, though evidence is mixed and often based on animal studies. JECFA and EFSA have evaluated many of these substances, setting acceptable daily intakes where appropriate.