Question

Name two antioxidants which are usually added to fat and oil containing foods to prevent rancidity

Answer 1

heya your ans is -->Antioxidants are often used as preservatives in fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Naturalantioxidants include ascorbic acid (vitamin C) and tocopherols (vitamin E).

Answer 2

Vitamin C and Vitamin E are the two anti-oxidants.

Explanation:

• Rancidification can be defined as the development of obnoxious smell and taste in food containing fats and oils.
• This happens due the oxygen, moisture or bacteria-mediated, partial or complete oxidation of the fatty acids present in the oils and fats.
• The above oxidation process gives rise to objectionable by-products like aldehydes and ketones that impart the obnoxious odour or taste.
• Nutritional value of the food is lowered due to rancidification.
• Addition of natural anti-oxidants like Vitamin C ( ascorbic acid) and Vitamin E ( tocopherol ) prevents the above oxidation process.
• This prevents the food from losing its nutritional value.
• Other synthetic anti-oxidants with greater half-life than natural anti-oxidants, like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) can also be used.