Foods such as lemon, almond, cinnamon, allspice, ginger, rosemary, pepper and mustard are used to give a wide variety of ingredients. Their desirable flavor and odor properties are usually caused by their essential oils. Oxidation not only causes taste and odor disorders in these substances, but also can cause color defects. Therefore, many antioxidants are commonly used in flavors to prevent taste, odor and discoloration.
Animal fats have no protection against the oxidative effect in their natural structure, while most of the vegetable oils contain natural antioxidants. Therefore, stabilization of animal fats, such as bovine oil, chicken oil and lard, is gaining importance. An additional protective effect is provided by the use of antioxidants in vegetable oils. Antioxidants are of great importance in the preparation of baked goods, ready-made soups and pastry mixtures subjected to special processes.