Question

The permitted preservative of Ghee is?

• A. BHA
• B. Potassium sorbet
• C. Nisin
• D. Hydrogen peroxide

Hint:

Anhydrous fats like ghee do not spoil from microbial growth due to low moisture. Therefore, they do not require antimicrobial preservatives (like sorbates or nisin); instead, they require antioxidants (like BHA) to combat chemical rancidity.

Answer 1

The Correct Option is A

Step 1: Understanding the Question:
The question asks for the permitted preservative/additive used to extend the shelf-life of Ghee (clarified butterfat) by preventing spoilage during storage.

Step 2: Detailed Explanation:

• Spoilage Mechanism of Ghee: Ghee consists of approximately $99.5\%$ milk fat with minimal moisture. Because of this anhydrous nature, it is highly resistant to microbial spoilage. Instead, its primary spoilage mechanism is chemical: lipid autoxidation (oxidative rancidity) of unsaturated fatty acids, which leads to off-flavors, rancid odors, and free radical formation.

• Role of Antioxidants: To prevent or delay lipid oxidation, antioxidants are added to fat-rich products. These compounds function as free radical scavengers, interrupting the chain reactions of lipid peroxidation.

• Permitted Additive: BHA (Butylated Hydroxyanisole) is a synthetic phenolic antioxidant permitted under regulatory frameworks (such as FSSAI) for fat-rich products like ghee, butter, and vegetable oils, typically restricted to a maximum level of $200\text{ ppm}$ ($0.02\%$).

• Why Other Options are Incorrect:

• Potassium sorbate: An antifungal preservative used in high-moisture foods like cheese, bakery products, and fruit juices. It is ineffective in anhydrous fats like ghee.

• Nisin: A bacteriocin peptide targeting Gram-positive vegetative cells and spores in high-moisture, high-protein foods like processed cheese and canned vegetables.

• Hydrogen peroxide: A strong chemical oxidant used as a sterilizing agent for packaging materials or milk preservation in cold chains under specific conditions, but it is not used in ghee.

Step 3: Final Answer:
Butylated Hydroxyanisole (BHA) is the permitted antioxidant preservative used in ghee, corresponding to option (A).