BHA and BHT are examples of which type of preservatives?

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are both classified as chemical preservatives. They are synthetic compounds commonly used in food products to prevent oxidation and extend shelf life by inhibiting the rancidity process, which can lead to off-flavors and spoilage. These preservatives are effective in protecting fats and oils in foods, making them vital for maintaining the quality of processed and packaged foods.

Natural preservatives, on the other hand, are derived from natural sources, such as salt, vinegar, or certain essential oils, which have preservative qualities but do not include synthetic additives like BHA and BHT. Aseptic preservatives are not a recognized category; aseptic processing refers to a method of food packaging that ensures the food is sterilized and packaged in a way to maintain safety and quality. Canning preservatives also imply specific preservatives used in the canning process, which typically do not include BHA or BHT.

Thus, BHA and BHT are clearly identified as chemical preservatives due to their synthetic origins and function in food preservation.