ABSTRACT
Antioxidants are a group of chemicals effective in extending the shelf life of a wide variety of food products. The use of antioxidants dates back to the 1940s. Natural substances like gum guaiac were used initially to preserve fats and oils. They were soon replaced by many synthetic compounds that had better antioxidant activity and were more easily available. The use of antioxidants was also extended to a wide variety of food products including high-fat foods, cereals, and even products containing very low levels of lipids. Most of the raw materials used for food manufacturing contain natural antioxidants. However, during processing or storage, the natural antioxidants are depleted, necessitating the addition of antioxidant chemicals. In recent years, naturally occurring antioxidants have come to be
The use of antioxidants in food products is governed by regulatory laws of the country or by international standards. Even though many natural and synthetic compounds have antioxidant properties, only a few of them have been accepted as "generally recognized as safe" (GRAS) substances for use in food products by international bodies such as the Joint FAOIWHO Expert Committee on Food Additives (JECFA) and the European Community's Scientific Committee for Food (SCF). Table 3.1 presents the antioxidants permitted for use in food products.
