Most Common Antioxidant Used in Foods

Most commonly used anti-oxidant in foods:

Correct Answer: Butylated Hydroxyl Anisole (BHA)

BHA (Butylated Hydroxyl Anisole) is the most commonly used synthetic antioxidant in food products to prevent oxidative rancidity.

Common Synthetic Antioxidants in Food

• BHA — Most commonly used; prevents rancidity in fats and oils; fat-soluble; stable at high temperatures
• BHT (Butylated Hydroxyl Toluene) — Also widely used; often used in combination with BHA for synergistic effect
• TBHQ (Tertiary Butylhydroquinone) — Highly effective for vegetable oils
• Propyl Gallate — Used in lard, vegetable oils

Natural Antioxidants

• Vitamin E (tocopherols), Vitamin C (ascorbic acid), rosemary extract

Why Antioxidants Matter in Meat

• Pork is the most susceptible meat to oxidative rancidity due to its high unsaturated fat content.
• Oxidative rancidity produces off-flavours (rancid/stale taste) and destroys fat-soluble vitamins.