Question

The antioxidant which is used to prevent rancidity in foods is:

Answer 1

Ascorbic acid (E300), or vitamin C,  is used .

Answer 2

Butylated hydroxyl anisole is used to prevent rancidity in foods. Butylated hydroxyanisole is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

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