Why are antioxidants added to food materials to prevent rancidity?
Answer and explanation
Correct answer: They slow the oxidation of oils and fats
Rancidity occurs when oils and fats in food undergo oxidation and form substances with an unpleasant smell and taste. Antioxidants slow this oxidation, so food does not spoil as quickly. Unlike option B, antioxidants do not increase the rate of oxidation.
Frequently asked questions
What is the correct answer to this question?
They slow the oxidation of oils and fats
Why is this the correct answer?
Rancidity occurs when oils and fats in food undergo oxidation and form substances with an unpleasant smell and taste. Antioxidants slow this oxidation, so food does not spoil as quickly. Unlike option B, antioxidants do not increase the rate of oxidation.
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.
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