Offline Database
Healthdata was also available as a disc based offline database, also in the viewdata format. It seems as if it was mostly a copy of the online content, so we present it here for your delight and access..
Do note that this information is at least 20 years old. Please do not rely on anything in here as current medical advice; for that please visit
the NHS website.
Anti-oxidants (E300 series)
Fat in food tends to become rancid
due to oxidation caused by contact with
the air. Many foods require the use of
an anti-oxidant when they are prepared
to prevent rapid deterioration.
This applies particularly to fried
snack foods such as potato crisps which
would not remain palatable for long
unless anti-oxidants were added to the
cooking oil.
If anti-oxidants were not added to
fatty foods the deterioration caused by
contact with the air would result in an
unpleasant rancid taste and smell. They
would also have a shorter shelf life.
Key 1 for thickening agents...
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