Why are antioxidants added to food materials?
Answer and explanation
Correct answer: To slow the oxidation of oils and fats and prevent rancidity
Oils and fats in food can react with oxygen in air and become rancid. This spoilage is called rancidity. Antioxidants slow down oxidation, helping food retain its taste and quality for longer. Option C is incorrect because faster oxidation would increase rancidity.
Frequently asked questions
What is the correct answer to this question?
To slow the oxidation of oils and fats and prevent rancidity
Why is this the correct answer?
Oils and fats in food can react with oxygen in air and become rancid. This spoilage is called rancidity. Antioxidants slow down oxidation, helping food retain its taste and quality for longer. Option C is incorrect because faster oxidation would increase rancidity.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Chemical Reactions and Equations.
