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Q.Why is BHA added in butter?
West Bengal WbchseWest Bengal HS (WBCHSE) Board 2019Subjective· 1mImportance★★★★★est
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Start your 14-day free trial to unlock the full solution →BHA (butylated hydroxyanisole) is a synthetic antioxidant added to fats and oils to extend their shelf life.
Butter, being a fat, is prone to rancidity — atmospheric oxygen slowly oxidises the unsaturated fatty-acid components, producing bad-smelling compounds. BHA (butylated hydroxyanisole), a phenolic/anisole-derived antioxidant, is added in small amounts because it readily reacts with (scavenges) the free radicals formed during autoxidation, breaking the oxidation …
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