Question

Name two anti oxidant which are usually added to fat and oil containing 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
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Answer 2

Phenol Derivatives & Nitrogen