SSC
CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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slow down the oxidation of fats in food
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give smooth texture
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thicken liquids
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replace the original flavours
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Detailed explanation-1: -Antioxidants slow down the oxidation rates of foods by a combination of scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.
Detailed explanation-2: -Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation.
Detailed explanation-3: -Antioxidants are widely used in food and cosmetic industries to prevent oxidation of fats and oils. These compounds minimize oxidation of fats and oils by becoming oxidized themselves or by donating hydrogen to fatty acid free radicals so that free-radical chemical chain reactions can be halted.