Question

As per FSSAI, which of the following statement is true about permitted preservative in ghee

• A. Any food grade antioxidant
• B. Only BHA
• C. No preservative is permitted
• D. Both BHA and BHT can be added

Hint:

FSSAI regulations are highly specific for ghee: only the synthetic antioxidant BHA is permitted, up to a maximum limit of 200 ppm (0.02% m/m).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Ghee (clarified butterfat) is highly susceptible to oxidative rancidity due to exposure to light, oxygen, and trace metals during storage.
To prevent oxidative degradation and extend shelf life, food safety authorities regulate the use of antioxidants in ghee.
FSSAI prescribes specific limits and names the exact antioxidants permitted in commercial ghee.

Step 2: Detailed Explanation:
Under FSSAI regulations (Food Safety and Standards (Food Products Standards and Food Additives) Regulations), the use of synthetic antioxidants in ghee is restricted.
FSSAI permits the addition of only Butylated hydroxyanisole (BHA) in ghee.
The maximum limit for BHA in ghee is set at 0.02% by weight (200 ppm or 200 mg/kg).
Other common synthetic antioxidants, such as Butylated hydroxytoluene (BHT), propyl gallate, or Tertiary butylhydroquinone (TBHQ), are not permitted in ghee under FSSAI standards.
This restriction helps protect consumers from excessive exposure to mixtures of synthetic phenolic compounds in a widely consumed staple food.
Therefore, the statement "Only BHA" is the correct regulatory standard.

Step 3: Final Answer
As per FSSAI regulations, the only permitted synthetic antioxidant preservative in ghee is BHA (maximum 0.02%).