Multiple choice

Which of these is not a reason why antioxidants are added to foods?

  1. To make jams set.

  2. To prevent fats going rancid.

  3. To prevent the destruction of vitamins A and C.

  4. To prevent the browning of vegetables
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Antioxidants are used in food preservation to prevent oxidation, which causes fats to go rancid, vitamins to degrade, and cut fruits or vegetables to turn brown. Making jams set is a function of gelling agents like pectin, not antioxidants.

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