What then are antioxidants?What is their role as additive
Antioxidant means a ~ubstance which when added to food retards or prevent§ oxidative deterioration of food. According to the PFA Rules, this does not include substances like sugar, cereal, oils, flours, herbs and spices. Under Rule 59, no antioxidant other than lecithin, ascorbic acid and tocopherol shall be added to any food. However the following antioxidants, not exceeding in concentration mentioned' against each, may be added to edible oils and fats except ghee and butter, namely:
1) Ethyl gallate 0.01 per cent
2) Propyl gallate 0.01 per cent
3) Octyl gallate 0.01 per cent
4) Dodecyl gallate 0.01 per cent
5) Ascorbyl palmitate 0.02 per cent
6) Butylated hydroxyanisole (BHA)
7) Citric acid
8) Tartaric acid
9) Gallic acid 0.01 per cent
10) Resin Guiace 0.05 per cent
11) Tertiary butyl hydro quinone (TBHQ) 0.02 per cent
Dry mixes of rasgollas and vadas may contain butylated hydroxyanisole (BHA) not exceeding 0.02 per cent calculated on the basis of fat content. Flavoring agents also may contain the permitted antioxidants in concentration not exceeding 0.01 per cent. Ghee and butter may contain BHA in a concentration not exceeding 0.02 per cent. Fat spiead may contain BHA or Tertiary-butyl-hydroquinone (TBHQ) in a concentration not exceeding 0.02 per cent by weight on fat basis. Ready-to-eat dry breakfast cereals may contain BHA not exceeding 0.005 per cent (50 ppm). In ready-to-drink infant milk substitute, lecithin and ascrobyl palmitate may be used up to a maximum limit of 0.5 g / 100 ml and 1 mg /I00 ml respectively. Wherever BHA is used in conjunction with the antioxidants mentioned as items Nos. 1 to 4 above the quantity of the mixture shall not exceed the limit of 0.02 per cent.