Which substance is added to foods high in oil and fat to prevent rancidity?

Question

Quizplus · Accepted Answer

BHT (butylated hydroxytoluene) is a commonly used antioxidant that can be added to foods high in oil and fat to prevent rancidity. It works by preventing oxidation of the oils and fats, which can lead to the development of off-flavors and odors. Sodium chloride (B) is table salt and does not have antioxidant properties. β-carotene (C) is a pigment found in many fruits and vegetables that can act as an antioxidant, but it is not typically added to prevent rancidity. MSG (D) is a flavor enhancer and not an antioxidant.

Which Substance Is Added to Foods High in Oil and Fat