What preserve food??

In our daily life, most of the food we eat now are preserved. What is the common preservative of the food? Food shelf life is a primary concern for both food manufacturers and marketers. A food product's ability to uphold standards of safety and quality for prolonged periods directly affects sales and customer satisfaction.

The 'freshness' of the food is due to the oxidation of the food. Oxidation occurs when molecules in chemically unsaturated fats and oils react with oxygen to form free radicals. Other byproducts are aldehydes, ketones, acids and alcohols, which result in the harsh flavors, odors, changes in texture and loss of nutritional value associated with rancidity. Antioxidants can block the formation of free radicals in food fats by stabilizing their molecular structure.

Here come the antioxidants
Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats.




BHA and BHT are antioxidants. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage. In addition to being oxidizable, BHA and BHT are fat-soluble. Both molecules are incompatible with ferric salts. In addition to preserving foods, BHA and BHT are also used to preserve fats and oils in cosmetics and pharmaceuticals.