Question

Use of BHA and BHT in butter ( that is part of rancidity in the chapter)

Answer 1

Rancidity: It is defined as chemical decomposition of oils and fats is called rancidity. It spoils food materials that makes difficult for consumption.


The molecule BHA = Butylated hydroxyanisole and BHT = Butylated hydroxytoluene are commonly used as food preservatives which normally acts as antifungal and antiviral while BHT alone used as supplement as antioxidant. These both BHA and BHT reduces the rancidity of oil and fat which helps in retaining the nutrients(Butter contains saturated fats​​​​ ) .If the limit of BHA and BHT are higher will result in carcinogenic formation as BHA and BHT combinataion is carcinogenic by nature at higher limit.