Definition: Antioxidant

Food safety

Substance which prolongs the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes.
Source:
European Union, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Official Journal of the European Union No L 354, 31.12.2008)
Created:
Updated:

Search box

Search