Food Chemistry — Chemistry

Q.1

Based on: WBCS Prelims 2016

Which metal catalyst is most commonly employed in the industrial hydrogenation of vegetable oils for Vanaspati production?

A. Nickel

B. Carbon dioxide

C. Nitrogen

D. Palladium

Explanation

Why Correct: Nickel is the most widely used catalyst in industrial hydrogenation of vegetable oils due to its effectiveness, availability, and cost-efficiency. It facilitates the addition of hydrogen to unsaturated fatty acids under high temperature and pressure conditions.
Distractor Analysis: Carbon dioxide and nitrogen are gases used in food preservation and packaging, not as hydrogenation catalysts. Palladium is an effective hydrogenation catalyst but is less commonly used in large-scale vegetable oil processing due to higher cost compared to nickel.
Takeaway: While both nickel and palladium can catalyze hydrogenation reactions, nickel remains the industrial standard for vegetable oil processing, operating at temperatures of 120-210°C under pressure.

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Q.2

Based on: WBCS Prelims 2016

In the packaging of certain food products to extend shelf life, which gas is commonly used as an inert blanketing agent to prevent oxidation?

A. Nitrogen

B. Hydrogen

C. Carbon dioxide

D. Oxygen

Explanation

Why Correct: Nitrogen is widely used as an inert blanketing gas in modified atmosphere packaging (MAP) of foods like chips, nuts, and dairy products to displace oxygen and prevent oxidative rancidity.
Distractor Analysis: Hydrogen is used in hydrogenation of oils to produce Vanaspati ghee. Carbon dioxide is sometimes used in MAP for its antimicrobial properties. Oxygen promotes oxidation and spoilage in packaged foods.
Takeaway: Nitrogen flushing is a key food preservation technique that maintains product quality by creating an oxygen-free environment.

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Q.3

Based on: WBCS Prelims 2016

Which regulatory body in India mandates the fortification of Vanaspati with vitamins A and D?

A. Food Safety and Standards Authority of India (FSSAI)

B. Bureau of Indian Standards (BIS)

C. Central Drugs Standard Control Organization (CDSCO)

D. Agricultural and Processed Food Products Export Development Authority (APEDA)

Explanation

Why Correct: The Food Safety and Standards Authority of India (FSSAI) regulates food fortification standards under the Food Safety and Standards (Fortification of Foods) Regulations, 2018.
Distractor Analysis: The Bureau of Indian Standards (BIS) sets quality standards for industrial and consumer products in India. The Central Drugs Standard Control Organization (CDSCO) regulates pharmaceuticals and medical devices. The Agricultural and Processed Food Products Export Development Authority (APEDA) promotes agricultural exports.
Takeaway: FSSAI also sets a maximum limit of 2% trans-fat in all edible oils and fats, to be reduced to 1% by 2022.

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Q.4

Based on: WBCS Prelims 2016

What is the primary health concern associated with the partial hydrogenation process used in Vanaspati ghee production?

A. Formation of saturated fatty acids

B. Production of trans fatty acids

C. Reduction in vitamin content

D. Increase in cholesterol levels

Explanation

Why Correct: Partial hydrogenation of vegetable oils produces trans fatty acids, which increase the risk of cardiovascular diseases.
Distractor Analysis: Saturated fatty acids form during complete hydrogenation but pose less immediate health risk than trans fats. Vitamin A and D fortification compensates for any reduction in natural vitamin content. Cholesterol levels are influenced by dietary intake rather than directly by hydrogenation chemistry.
Takeaway: The World Health Organization recommends eliminating industrially produced trans fats from global food supplies by 2023.

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