Write a chemical name of tje chemical which are added to fat and oil containg food to prevent the development of rancidity
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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.
- 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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