Question

Butylated hydroxytoluene as a food additive acts as :
(A) favouring agent
(B) emulsifier
(C) antioxidant
(D) colouring agent

Answer 1

Rancidity of food happens due to the oxidation of components of food. To prevent oxidation of fatty acids butylated hydroxytoluene is added. BHT is widely used to prevent free radical-mediated oxidation in fluids.

Complete answer:
Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties.
BHT is used as a preservative ingredient in some foods. With this usage BHT maintains freshness or prevents spoilage; it may be used to decrease the rate at which the texture, color, or flavor of food changes. BHT is also used as an antioxidant in products such as metalworking fluids, cosmetics, pharmaceuticals, rubber, transformer oils, and embalming fluid. BHT is also used to prevent peroxide formation in organic ethers and other solvents and laboratory chemicals. It is added to certain monomers as a polymerisation inhibitor to facilitate their safe storage. Some additive products contain BHT as their primary ingredient, while others contain the chemical merely as a component of their formulation, sometimes alongside butylated hydroxyanisole (BHA).

Hence the correct option is the C option.

Note:
Emulsifiers are additives that help two liquids mix. For example, water and oil separate in a glass, but adding an emulsifier will help the liquids mix together. It is commonly used for different foods and drinks. Some examples of emulsifiers are egg yolks and mustard.