Antioxidants

The U.S. food additive definitions describe antioxidants as substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation. In practice, that covers the browning of cut fruit, the going-off of oils and fats, and the fading of color in stored foods.

They belong to a family of preserving ingredients, alongside antimicrobial agents, which prevent the growth of microorganisms and subsequent spoilage. Federal rules treat both as chemical preservatives when they are added to a food, which means the label must show the ingredient and the reason it is there.

Bakers meet antioxidants wherever fats and oils are stored for a long time, such as nuts, butter, cookie doughs and mixes, and in fruit fillings where color must stay bright. Antioxidants keep ingredients tasting fresh and looking appealing for longer.