Which of the following is used for the preservation of colourless food materials such as fruit juices , squashes ?

Options

A. Potassium metalbisulphite
B. Sodium sulphate
C. Sodium benzoate
D. all of the above

Answer

To solve the question "Which of the following is used for the preservation of colourless food materials such as fruit juices and squashes?" we will analyze the given options one by one to determine which is the correct preservative.

### Step-by-Step Solution:

1. **Understanding the Question**:
- The question asks for a preservative specifically used for colorless food materials like fruit juices and squashes.

2. **Identifying the Options**:
- The options provided are:
1. Potassium methyl sulphide
2. Sodium sulphate
3. Sodium benzoate
4. All of the above

3. **Analyzing Each Option**:
- **Potassium Methyl Sulphide**:
- This compound is known to inhibit oxidase activity, which helps in blocking the normal physiological oxidation processes in food. This makes it effective for preserving colorless food materials like fruit juices.

- **Sodium Sulphate**:
- Sodium sulphate is a strong reducing agent that reacts with oxygen and inhibits oxidase activity. It is primarily used to prevent the browning of dried fruits rather than colorless liquids.

- **Sodium Benzoate**:
- Sodium benzoate is commonly used to inhibit the growth of harmful bacteria in acidic foods. It is not specifically targeted at colorless food materials.

4. **Conclusion**:
- Based on the analysis, **Potassium Methyl Sulphide** is the most suitable option for the preservation of colorless food materials such as fruit juices and squashes. Therefore, the correct answer is **Potassium Methyl Sulphide**.

### Final Answer:
- The correct option is **Potassium Methyl Sulphide**.

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