Which of the following antioxidants are added to foods containing fats and oils to prevent the process of Rancidity?

BHT (Butylated hydroxytoluene), and N2 (dinitrogen)
Polyphenol and Ascorbic acid
Glutathione and Polyphenol
BHT and Ascorbic acid

LohaHridoy

5 views

2025-01-04 04:42

1 Answers

AhmedNazir

Option 1 : BHT (Butylated hydroxytoluene), and N2 (dinitrogen)

BHT (Butylated hydroxytoluene) and N₂ (dinitrogen) are added to foods containing fats and oils to prevent the process of Rancidity. When foods containing oils and fats are exposed to oxygen, they get oxidised due to which food becomes stale and its colour and smell changes. This process is called rancidity.

5 views Answered 2022-09-04 04:29

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