Question

The level of antioxidant permitted in ghee as per the FSSAI is

• A. 0.05% by weight of the product
• B. 0.02% by weight of the product
• C. 0.2 % by weight of the product
• D. No antioxidant is permitted

Hint:

For most fats and oils, including ghee, the standard maximum limit for synthetic antioxidants like BHA or BHT is set at 0.02% (200 ppm) to ensure safety and prevent rancidity.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Antioxidants are added to lipid-rich foods to prevent autoxidation of unsaturated fatty acids, thereby preventing off-flavors and extending shelf life.

Step 2: Detailed Explanation:
- Ghee (clarified butterfat) is highly susceptible to oxidative rancidity during storage, especially when exposed to light, air, and trace metals.
- To prevent oxidation, the addition of synthetic antioxidants like Butylated Hydroxyanisole (BHA) is permitted.
- Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, the maximum level of permitted synthetic antioxidants (such as BHA) in ghee is 0.02% by weight of the product (which is equivalent to 200 ppm).

Step 3: Final Answer
The maximum level of permitted antioxidant in ghee is 0.02% by weight of the product.