Question:
Tertiary butyl hydroquinone is following type of food additive:
Tertiary butyl hydroquinone is following type of food additive:
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TBHQ, BHA, and BHT are the three most common synthetic phenolic anti-oxidants used in fat-rich foods to prevent autoxidation and rancidity.
Updated On: Aug 7, 2026
- Free-flow agent
- Anti-oxidant
- Sequestering agent
- Anti-foaming agent
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Food additives are substances added to food products to preserve flavor, enhance appearance, or extend shelf life.
Lipid oxidation is a major cause of food spoilage, resulting in off-flavors, rancidity, and nutritional loss.
Step 2: Detailed Explanation:
Tertiary butyl hydroquinone (TBHQ) is a synthetic aromatic organic compound.
It is highly effective as an anti-oxidant, particularly in preserving vegetable oils and animal fats (including butterfat and ghee).
TBHQ works by donating hydrogen atoms to free radicals formed during the initiation and propagation steps of lipid autoxidation.
This action terminates the free radical chain reactions, preventing the oxidation of unsaturated fatty acids and the subsequent formation of rancid aldehydes and ketones.
TBHQ does not possess properties of free-flow agents (which prevent caking in powders), sequestering agents (which chelate metal ions), or anti-foaming agents (which suppress foam formation).
Therefore, TBHQ is classified chemically and functionally as an anti-oxidant.
Step 3: Final Answer
The correct option is (B).
Food additives are substances added to food products to preserve flavor, enhance appearance, or extend shelf life.
Lipid oxidation is a major cause of food spoilage, resulting in off-flavors, rancidity, and nutritional loss.
Step 2: Detailed Explanation:
Tertiary butyl hydroquinone (TBHQ) is a synthetic aromatic organic compound.
It is highly effective as an anti-oxidant, particularly in preserving vegetable oils and animal fats (including butterfat and ghee).
TBHQ works by donating hydrogen atoms to free radicals formed during the initiation and propagation steps of lipid autoxidation.
This action terminates the free radical chain reactions, preventing the oxidation of unsaturated fatty acids and the subsequent formation of rancid aldehydes and ketones.
TBHQ does not possess properties of free-flow agents (which prevent caking in powders), sequestering agents (which chelate metal ions), or anti-foaming agents (which suppress foam formation).
Therefore, TBHQ is classified chemically and functionally as an anti-oxidant.
Step 3: Final Answer
The correct option is (B).
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