What is the main purpose of antioxidants like BHA and BHT in food products?

The main purpose of antioxidants such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) in food products is to prevent spoilage. These compounds work by inhibiting the oxidation process that can lead to the rancidity of fats and oils in food, extending the shelf life and maintaining the quality of the product. By preventing oxidation, BHA and BHT help to preserve the flavor, aroma, and nutritional value of food items, making them particularly valuable in products that contain fats or oils.

While maintaining texture, enhancing nutrients, and improving color are important aspects of food processing and preservation, they are not the primary function of BHA and BHT. Their specific role is targeted towards protecting the food from spoilage caused by oxidative reactions, which can lead to undesirable changes in taste and safety.