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The decomposition of vegetable oils and animal fats, which can be perceived in the initial stage through a deterioration of smell and taste, is largely the result of chemical alterations caused mainly by the effect of oxygen.
The oxidation of fats is one of the main causes of deterioration of food along with the action of microorganisms. It results in alterations of aroma and flavour, colour, loss of certain nutrients and the formation of potentially harmful substances, which leads to a reduction in the shelf life of the food.
Food additives are substances that are intentionally added to food and beverages in order to modify or stabilise their organoleptic characteristics, to stabilise physical properties, to prolong their shelf life or to correct their components.