Hello,
Why are BHA and BHT added to foods?
Thank you.
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
When fatty or oily foods are treated with BHA, or its chemical cousin BHT (butylated hydroxytoluene), the preservatives occupy the attention of attacking oxygen molecules in a process chemists refer to as « scavenging free radicals. » As a result, the food tastes better for longer.
Don’t forget to share the answer ✨