Chemicals are added to food for (i) their preservation, (ii) enhancing their appeal, and (iii) adding nutritive value in them. Main categories
of food additives are as follows:

(i) Food colours

(ii) Flavours and sweeteners

(iii) Fat emulsifiers and stabilising agents

(iv) Flour improvers - antistaling agents and bleaches

(v) Antioxidants

(vi) Preservatives

(vii) Nutritional supplements such as minerals, vitamins and amino acids.

Except for chemicals of category (vii), none of the above additives have nutritive value. These are added either to increase the shelf life of
stored food or for cosmetic purposes.

Which of the following is not an antioxidant?

Saccharin

The correct answer is option 3. Saccharin.

Here is an explanation of why saccharin is not an antioxidant and the roles of the other substances:

1. BHT (Butylated Hydroxytoluene):

BHT is a synthetic antioxidant that helps prevent oxidative rancidity in fats and oils. It stabilizes free radicals, thereby preventing them from causing damage to the food.

Uses: Commonly used in processed foods such as cereals, snack foods, and chewing gum.

2. BHA (Butylated Hydroxyanisole):

BHA is another synthetic antioxidant similar to BHT. It prevents oxidation in foods containing fats and oils, thereby extending their shelf-life.

Uses: Found in butter, meats, cereals, baked goods, and snack foods.

3. Saccharin:

Saccharin is an artificial sweetener used to provide sweetness to foods and beverages without the calories associated with sugar.

Properties: It is about 300-400 times sweeter than sugar and is often used in diet soft drinks, sugar-free chewing gum, and tabletop sweeteners

Saccharin does not have properties that prevent oxidation or spoilage. Its primary role is to sweeten food without adding calories, not to act as a preservative.

4. Sulphur Dioxide:

Sulphur dioxide acts as an antioxidant and preservative. It inhibits the growth of bacteria and molds, prevents browning, and maintains the color and appearance of food.

Uses: Commonly used in dried fruits, wine, and fruit juices.

Summary

BHT, BHA, and Sulphur Dioxide are all antioxidants used to prevent oxidation, spoilage, and extend the shelf-life of food products.

Saccharin is an artificial sweetener that does not possess antioxidant properties and is used solely to add sweetness to food and beverages.