The antioxidants are used to prevent lipid and/or vitamin oxidation in foodproducts. They are used primarily to prevent autoxidation and subsequentdevelopment of rancidity and off-flavor.They vary from natural substances such as vitamins C and E to syntheticchemicals such as butylated hydroxylanisole (BHA) and butylated hydroxytoluene(BHT). The antioxidants are especially useful in preserving dry and frozen foodsfor an extended period of time.