Used primarily as a synthetic antioxidant in food products to extend shelf life by preventing oxidation of fats and oils. Commonly added to processed foods such as vegetable oils, snack foods, instant noodles, and baked goods. Also found in some cosmetics and perfumes to protect against degradation caused by air exposure. Used in small amounts due to high effectiveness at low concentrations. Approved for use in many countries with strict limits on maximum allowable levels.