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Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
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Tonya Cummings Tonya Cummings
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3 years ago
Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They appear to act as

▸ oxygen interceptors to break the chain reaction.

▸ hydrolytic agents to break apart the fatty acids.

▸ emulsifiers to keep the nonfatty portions dispersed.

▸ humectants to keep moisture from catalyzing the oxidation.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
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amazingpsyamazingpsy
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