What type of substances are added to stabilize lipids in certain foods by preventing oxidation?

Sequestrants are substances that are used to stabilize lipids in foods primarily by preventing oxidation, which can lead to rancidity and a loss of flavor and nutritional quality. These compounds work by binding to metal ions, such as iron and copper, which catalyze the oxidative process. By reducing the availability of these metal ions, sequestrants help to protect the lipids from oxidative damage.

In food applications, sequestrants are particularly important in products that contain fats and oils, as they prolong shelf life and maintain the stability and quality of these ingredients. Examples of sequestrants include citric acid and ethylenediaminetetraacetic acid (EDTA).

The other options, while all relevant to food science, serve different purposes. Texturizers are used to enhance the texture of food products, humectants help retain moisture in foods, and anti-caking agents prevent clumping in powdered substances. None of these functions focus specifically on preventing oxidation of lipids like sequestrants do.