What primary function do BHA and BHT serve in items like cereals and potato chips?
Answer
Preventing fats and oils from going rancid (fat stabilization).
Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT) belong to a group of synthetic antioxidants. Their primary and defining purpose within food manufacturing is to stabilize fats and oils. Many processed foods, including cereals, potato chips, and vegetable oils, contain fats susceptible to oxidation, which leads to rancidity—a process that severely degrades flavor, smell, and overall quality. BHA and BHT work by scavenging free radicals, thereby interrupting the chemical chain reaction that causes fats to spoil, effectively preserving the freshness, flavor, and marketable quality of the product over time.
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