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Antioxidant

Antioxidant. A substance that inhibits or retards the oxidative deterioration of fats (q.v.). Commercial antioxidants approved for use in foods generally are phenolic (q.v.) compounds and include, among others, the tocopherols (vitamin E) (q.v.) , butylated hydroxyanisole (BHA) (q.v.), butylated hydroxytoluene (BHT) (q.v.), tertiary butylhydroquinon (TBHQ) (q.v.), propyl gallate (q.v.), lecithin (q.v.) and cephalin (q.v.). Their use levels range from 0.005% to 0.1% of the food product's fat level.