二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
为使植物油不易酸败而进行处理时则形成反式脂肪酸，见于许多油炸食品、烘焙食物和土豆片中。
Trans-fatty acids are formed when vegetable oil is treated to make it less likely to go rancid and are found in many fried foods, baked goods and potato chips.
应用推荐