What function do BHA and BHT serve in fatty products?

What function do BHA and BHT serve in fatty products?

• A. Preserving flavor
• B. Acting as antioxidants
• C. Increasing shelf life
• D. Enhancing color

Answer: (B)

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are both synthetic antioxidants that are commonly added to fatty products to prevent oxidation. Oxidation can lead to the rancidity of fats, which not only affects the taste and smell of the product but also can result in the formation of harmful compounds. By acting as antioxidants, BHA and BHT help stabilize the fats in the food product, thus maintaining their quality and safety over time. While BHA and BHT may have a secondary role in preserving flavor and could indirectly contribute to shelf life by preventing rancidity, their primary and most recognized function is as antioxidants. They work by slowing down the oxidation process, thereby extending the period during which the fatty products remain fresh and safe for consumption. Enhancing color is not one of the primary roles of these substances, as their function focuses more on the chemical stability of the fats rather than their appearance.

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are both synthetic antioxidants that are commonly added to fatty products to prevent oxidation. Oxidation can lead to the rancidity of fats, which not only affects the taste and smell of the product but also can result in the formation of harmful compounds. By acting as antioxidants, BHA and BHT help stabilize the fats in the food product, thus maintaining their quality and safety over time.

While BHA and BHT may have a secondary role in preserving flavor and could indirectly contribute to shelf life by preventing rancidity, their primary and most recognized function is as antioxidants. They work by slowing down the oxidation process, thereby extending the period during which the fatty products remain fresh and safe for consumption. Enhancing color is not one of the primary roles of these substances, as their function focuses more on the chemical stability of the fats rather than their appearance.