Question

name two anti oxidants which are usually added to fat and oils containing food to prevent rancidity​

Answer 1

Answer:

BHA. Butylated hydroxyanisole (BHA) is a phenolic antioxidant Phenolic antioxidants prevent rancidity of fats and oils in food by protecting against lipid oxidation. When the food additives amendment was enacted (1958), BHA and BHT were listed as common preservatives considered generally recognized as safe (GRAS).

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Answer 2

Explanation:

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

- Vitamin E

- 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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