Question

rancidity of butter is prevented by the addition of which vitamin

Answer 1

by the addition of vitamin b

Answer 2

Answer:

Rancidity of butter is prevented by the addition of Tocopherols.

Explanation:

Tocopherols, the primary format of vitamin E, exist as a group of fat-soluble phenolic compounds. Each tocopherol consists of a chromanol ring and a 16-carbon phytyl chain. Depending on the numeral and position of methyl groups on the chromanol ring, tocopherols exist defined as α, β, δ, and γ.

Rancidity exists as a major problem occurring during the storage of butter. Rancidity happens in butter due to the accumulation of FFA from hydrolysis of milk fat triacylglycerol's by lipase, and from the oxidation of fatty acids. Generally, rancidity occurs when water is dispersed unevenly in the butter preparation.

Based on the comprehensive testing and clinical data available on alpha-tocopherol, the chemical and biological similitude of the alpha-, beta-, gamma- and delta-tocopherols and the details available on the levels of tocopherols utilized as food antioxidants, it exists concluded that tocopherols exist safe food.

SPJ2