Which of the following is a food anti-oxidant?

Both option (1) and (3)

The correct answer is option 4. Both option (1) and (3).

Let us look at each of the given options:

1. Butylated hydroxy toluene (BHT):

BHT is a synthetic antioxidant commonly used in the food industry to prevent the oxidation of fats and oils. Oxidation can lead to the development of off-flavors, rancidity, and deterioration of food products. BHT works by inhibiting or slowing down the oxidation process, which involves the reaction of oxygen with fats and oils. By preventing oxidation, BHT helps maintain the quality, freshness, and shelf life of various food items, including snacks, cereals, baked goods, and processed meats. BHT is approved for use as a food additive by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is commonly added to packaged foods and food products susceptible to oxidation during storage and distribution.

2. Saccharin:

Saccharin is an artificial sweetener that provides sweetness to food and beverage products without adding calories. Saccharin works by activating sweet taste receptors on the tongue, mimicking the taste of sugar. It is much sweeter than sucrose (table sugar) on a weight basis, allowing for the reduction or elimination of sugar in food products while maintaining sweetness. Saccharin is commonly used as a sugar substitute in various low-calorie or sugar-free food and beverage products, including soft drinks, tabletop sweeteners, desserts, and confectionery items. However, it does not possess antioxidant properties and is primarily used for its sweetening effect rather than its ability to prevent oxidation.

3. Butylated hydroxyanisole (BHA):

Similar to BHT, BHA is a synthetic antioxidant used in the food industry to prevent the oxidation of fats and oils in food products. BHA acts by scavenging free radicals and inhibiting the formation of reactive oxygen species (ROS) that contribute to lipid oxidation. By reducing oxidative damage, BHA helps maintain the sensory characteristics, nutritional value, and stability of food products. BHA is approved as a food additive and antioxidant by regulatory agencies. It is commonly used in a variety of food products, including baked goods, snack foods, breakfast cereals, and processed meats, to extend shelf life and prevent quality deterioration caused by oxidation.

Summary:

Both BHT and BHA are synthetic antioxidants used in the food industry to prevent the oxidation of fats and oils in food products, thereby extending shelf life and preserving quality. In contrast, saccharin is an artificial sweetener used to provide sweetness without adding calories and does not possess antioxidant properties.