As well as preservatives antioxidants are intended to extend the food’s shelf life by interrupting the food components’ self-oxidation reaction (unlike preservatives that inhibit reproduction of the microorganisms) upon food product contact with oxygen.

Antioxidants are the most useful to preserve fatty food products oxidizable to hydroperoxides which – in the course of further oxidation – produce toxic substances such as aldehydes, ketones, low molecular weight fatty acids as well as polymerization products and other harmful compounds.

Antioxidants belong to E300-399 group. In the list on the right margin you can find the products of this group approved by the legislation of the Russian Federation and by the Ministry of Health.