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Food Chemistry

Antioxidant

A substance that delays oxidative rancidity. Primary antioxidants (BHA, BHT, TBHQ, tocopherols) donate hydrogen to break the radical chain; secondary antioxidants (citric acid, EDTA) chelate pro-oxidant metals.

Real-life application

Added to potato chips, cooking oils and butter — as BHA, BHT or vitamin E — to stop them turning rancid on the shelf.

Related terms

Rancidity

Food Chemistry

Deterioration of fats producing off-flavours. Hydrolytic rancidity releases free fatty acids by lipase or water; oxidative rancidity is a free-radical chain reaction with oxygen at unsaturated bonds.

Peroxide value

Quality & Sensory

Milliequivalents of peroxide oxygen per kilogram of fat, measuring primary oxidation products (hydroperoxides).

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