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 to maintain flavor, color, and quality. Also found in some cosmetics and perfumes to protect ingredients from degradation due to air exposure. In industrial applications, it stabilizes certain polymers and biofuels against oxidative damage.