Protecting lipids against autoxidation is important albeit a little oxidation is necessary for the appearance of the pleasant notes in deep-fryed products.

Protection of lipids against oxidation may always be obtained by storage in the absence of oxygen, and also by avoiding undues exposure to high temperatures or light, preferably after blanching if lipoxigenase was present.

Natural protection of lipids may be afforded by antioxidants present in foods, or added to that effect.

These antioxidants may be of three different kinds, in respect to the molecular mechanisms of their protective activity. Artificial antioxidants may also be used in foods in order to enhance their oxidative stability.