Name two antioxidants generally added to fats/oils-containing foods to prevent rancidity.

Rancidity

Rancidity is the oxidative chemical degradation of oils and fats resulting in unpleasant taste and smell.

Antioxidants:

Antioxidants may be defined as substances that when present in food, delay, control or inhibit oxidation and deterioration of food quality. Antioxidants are compounds that inhibit oxidation.

Names of antioxidants:

BHA (Butylated Hydroxy Anisole) and BHT (Butylated Hydroxy Toluene).