Question

Name anti oxidanta which are usually added to fat and oily food to prevent rancidity

Answer 1

Natural antioxidants which are typically added to fat and oil containing sustenances to avoid rancidity are:

- Vitamin E

- Vitamin C

Vitamin E is a fat-dissolvable supplement found in numerous foods. In the body, it goes about as a cancer prevention agent, shielding cells from the harm caused by free radicals.

Vitamin C (otherwise called ascorbic acid) is plentiful in vegetables and fruits.

Synthetic antioxidants which are normally added to fat and oil containing sustenance to avoid rancidity are

- Butylated Hydroxyanisole (BHA)

- Butylated Hydroxytoluene (BHT)

Butylated hydroxyanisole is a cell reinforcement comprising a blend of two isomeric natural mixes, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is set up from 4-methoxyphenol and isobutylene.

Butylated hydroxytoluene, otherwise called dibutylhydroxytoluene, is a lipophilic natural compound, synthetically a subordinate of phenol, that is valuable for its antioxidant properties.

Answer 2

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Antioxidants are often used as preservatives in fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Natural antioxidants include ascorbic acid (vitamin C) and to copherols (vitamin E).

BHA and BHT are the common anti-oxidants used in foods to prevent rancidity.

Antioxidants prevent oxidation. These are substances that can prevent or slow down the damage to cells caused by free radicals which are unstable molecules that the body produces as a reaction to environmental and other pressures. They are added to fat and oil containing food to prevent their oxidation.