The present invention is related to methods for preventing or retarding (i.e., inhibiting) yellow color or peroxide formation in a composition. The present invention is also related to methods of reducing or decreasing the amount of yellow color or peroxide in a composition. More specifically, the present invention relates to the use of an antioxidant, an oxygen scavenger, pH, a chelating agent, and/or at least two factors in the methods of the invention. The present invention is also related to methods for predicting the rate of yellow color or peroxide formation in a composition.
