Which of these is used to preserved edible oils , fats and butter

Options

A. Saccharin
B. Butylated hydroxyanisole (BHA)
C. Calciulm cyclamate
D. Sucrose

Answer

To determine which substance is used to preserve edible oils, fats, and butter, we can analyze the options provided in the question.

### Step-by-Step Solution:

1. **Identify the Options**: The question mentions three substances: butylated hydroxyanisole (BHA), calcium cyclamate, and sucrose.

2. **Understand the Function of Each Substance**:
- **Butylated Hydroxyanisole (BHA)**: This is an antioxidant that is commonly used in food preservation. It helps prevent the oxidation of fats and oils, which can lead to rancidity. BHA is known for its effectiveness in preserving the quality of edible oils, fats, and butter.
- **Calcium Cyclamate**: This is an artificial sweetener, not a preservative. Its primary function is to provide sweetness without calories, and it does not have properties that would help in preserving oils or fats.
- **Sucrose**: This is a common sugar (disaccharide of glucose and fructose) used as a sweetener. While it can have some preservative qualities due to its ability to inhibit microbial growth in high concentrations, it is not specifically used for preserving oils or fats.

3. **Conclusion**: Based on the analysis, the substance that is specifically used to preserve edible oils, fats, and butter is **Butylated Hydroxyanisole (BHA)**.

### Final Answer:
**Butylated Hydroxyanisole (BHA)** is used to preserve edible oils, fats, and butter.

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