Which substances help to prevent rancidity in fats by absorbing oxygen?

Antioxidants are essential for preventing rancidity in fats because they inhibit the oxidation process, which leads to rancidity. When fats are exposed to oxygen, they can undergo oxidative deterioration, resulting in off-flavors, odors, and a loss of nutritional value. Antioxidants work by scavenging free radicals and neutralizing reactive oxygen species, effectively slowing down this oxidation process.

By delaying the rancidity of fats, antioxidants not only enhance the shelf life of various food products but also preserve their quality, making them a vital component in food formulation and storage. Additionally, they are commonly added to oils and other fat-containing products to maintain their freshness. Other substances like preservatives may have broader functions in preventing spoilage, emulsifiers primarily help with mixing ingredients, and carotenoids serve as colorants and have some antioxidant properties but are not primarily used for preventing rancidity in fats.