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 solve the question "Which of the following is used to prevent the oxidation of fats in processed food?", we can follow these steps:

### Step-by-Step Solution:

1. **Identify the Options**: The options provided are Sodium Sulphate, BHE, BHT, and Sodium Metabisulphite.

2. **Understand the Role of Antioxidants**: Antioxidants are substances that prevent oxidation, which is a chemical reaction that can produce free radicals leading to the deterioration of food quality, particularly fats and oils.

3. **Research the Compounds**:
- **Sodium Sulphate**: Primarily used as a drying agent and does not have antioxidant properties.
- **BHE**: Not commonly recognized as an antioxidant in food processing.
- **BHT (Butylated Hydroxy Toluene)**: A well-known synthetic antioxidant used to prevent the oxidation of fats and oils in food products.
- **Sodium Metabisulphite**: Used as a preservative and antioxidant but is more effective against browning rather than specifically preventing fat oxidation.

4. **Determine the Correct Answer**: Among the options, BHT is specifically known for its role as an antioxidant that prevents the oxidation of fats in processed food.

5. **Conclusion**: 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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