Question

Anti-oxidants are often added to fat containing foods to prevent ______ due to oxidation.

Answer 1

Anti-oxidants are often added to fat containing foods to prevent rancidity due to oxidation.

Explanation:

When fats and oils react with oxygen, they undergo a degradation process that spoils the food. Antioxidants act as shields by intercepting this oxygen, which stops the formation of unpleasant odours and off-flavours. This molecular protection ultimately extends the shelf life of the food and keeps it safe to eat.