Which food additive is added to edible cooking oils and packaged processed foods to inhibit oxidation and prevent the food from becoming rancid?
Answer and explanation
Correct answer: D. Antioxidants (such as ascorbic acid or BHA)
- Step 1: Recall food preservation chemistry: unsaturated lipids react with atmospheric oxygen (auto-oxidation), producing rancid odors and bad flavors.
- Step 2: Antioxidants (such as ascorbic acid, tocopherol / Vitamin E, BHA, and BHT) act as free-radical scavengers, terminating oxidation chain reactions and preventing rancidity.
Answer
Antioxidants (such as ascorbic acid or BHA).
Why not the others: 'Flavor enhancers (such as monosodium glutamate)' stimulate umami taste buds without preventing lipid oxidation; 'Coloring agents (such as tartrazine)' restore or enhance visual food color; 'Thickeners (such as acacia gum)' increase food viscosity and texture.
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