Question

Mention the advantages of using antioxidants and colourants in food processing.

Answer 1

An antioxidant, as its name suggests, is a molecule that inhibits or prevents oxidation of other molecules. Antioxidants are often used in food processing to prevent oxidation of fat-based foods like meat, dairy products, fried foods etc. The most common antioxidant is the ascorbic acid (vitamin C). Colourants are food additives which add color to the food and makes the food more appealing. Those there are many disadvantages of using colorants the one advantage is that they restore the color of the food lost during processing of food.