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There are two types of rancidity: oxidative rancidity and hydrolytic rancidity. Citric acid and phosphoric acid are added to prevent rancidity in fats. Other antioxidants include butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT).

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Bha & bht

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Q: Which two antioxidants which are usually added to fat and oil containing foods to present rancidity?
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