Many antioxidants are phenolic compounds which inhibit formation of fatty free radicals, which are fundamental to lipid oxidation, thus blocking the oxidation at the initial step. When antioxidants are thoroughly mixed with fat or oil, the onset of the final stages of autoxidation when rancidity becomes evident, is delayed. Natural antioxidant developed over the past decade included rosemary extracts and vitamins C & E.
The applications of synthetic and natural antioxidants in feed are reviewed. Producers, output, market, prices and trends are discussed. The projected market by 2020 is determined.