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

butylated hydroxyl anisole

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sodium hydroxide

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sodium carbonate

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methylated hydroxyl anisole

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Solution

The correct option is A butylated hydroxyl anisole
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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Similar questions

Name two antioxidants which are usually added to fat and oil containing foods to prevent rancidity.

Name two anit-oxidants which are usually added to fat and oil containing foods to prevent rancidity.

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