Which of the following is used to prevent the oxidation of fats in the processed food

Options

A. Sodium sulphate
B. Sodium sulphite
C. BHT
D. Sodium metabisulphite

Answer

To determine which substance is used to prevent the oxidation of fats in processed food, we will analyze each of the provided options.

### Step-by-Step Solution:

1. **Identify the Options**:
The options given are:
- Sodium Sulphate
- Sodium Sulphite
- BHT (Butylated Hydroxy Toluene)
- Sodium Metabisulphite

2. **Analyze Sodium Sulphate**:
- Sodium Sulphate (Na2SO4) is primarily used as a laundry detergent and for cleaning purposes. It does not have antioxidant properties and does not prevent oxidation of fats.

3. **Analyze Sodium Sulphite**:
- Sodium Sulphite (Na2SO3) is a white crystalline powder used for bleaching and other chemical processes. It is not known for its antioxidant properties and does not prevent the oxidation of fats.

4. **Analyze BHT (Butylated Hydroxy Toluene)**:
- BHT is a well-known antioxidant. It works by reacting with oxygen preferentially, which means it prevents oxygen from reacting with fats and oils in food. This helps in preserving the food by preventing spoilage due to oxidation.

5. **Analyze Sodium Metabisulphite**:
- Sodium Metabisulphite (Na2S2O5) is used as a disinfectant and antimicrobial agent. It does not serve as an antioxidant and is not effective in preventing the oxidation of fats.

6. **Conclusion**:
- Among the options, BHT is the only substance that effectively prevents the oxidation of fats in processed food. Therefore, the correct answer is **BHT**.

### Final Answer:
**BHT (Butylated Hydroxy Toluene)** is used to prevent the oxidation of fats in processed food.

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