Date post: | 15-Jul-2015 |
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FOOD ADULTERATION#
INTRODUCTION#
Pure Product+ Adulterant = Adulterated Product (Not allowed by legal or above to allowed %).
In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods.
Manually Adulterated foods – 22 %
Contaminated food (Micro & Chemical Contamination – including Pesticides & Metals) – 18%
Expired Items – 12 %
Natural occurring toxic substances- 5%
Total Disease % = 57 due to Adulteration & Contamination.
An adulterant is a substance found within other substances (e.g. food, beverages, Milk), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from food additives (more than legal limit food additive is also hazardous). The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent.
Adulterants added manually to reduce the amount of expensive product.
Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. ________________________________________________
Chapter -1
Adulteration of Milk #
Detection Synthetic Milk & Protein in Milk and Their Health Effect #
Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the
fingers and turns yellowish on heating.
The milk can easily be tested by Urease strips (available in the Medical stores)
because Synthetic milk is devoid of protein.
Adulteration Check kit for Urea in Milk
Source / Purpose of Adulteration: Urea is used as synthetic protein, easily available on Agricultural store as a fertilizer/protein is calculated by % of Nitrogen present in milk, due to the presence of Nitrogen of Urea, on analysis milk given higher value than actual value, that’s why milk supplier mix urea.
Loss/Health Effect: Failure of Kidney, Damage Heart and Liver. ________________________________________________
Detection of Formalin in Milk #
Formalin in Milk
Take 10 ml of milk in a tests tube and add 5 ml of concentrated sulphuric
acid from the sides of the wall without shaking.
If a violet or blue ring appears at the intersection of two layers then it
shows presence of formalin.
Adulterant / Purpose of Adulteration:
Formalin chemical available at chemical supplier for the purpose of preservation
of dead materials/ Formalin enhances the life of milk and thus is added for
preservation purpose.
Loss/Health Effect: Irritation and cancer.
Left- Preservation, Right- Analysis of Formalin
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Detection of Vegetable oil (Vanaspati) in Milk #
Take 3 ml of milk in a test tube. Add 10 drops of hydrochloric acid. Mix up one
teaspoonful of sugar. After 5 minutes, examine the mixture. The red colouration indicates the presence of
Vegetable oil in the milk.
Loss/Health Effect: Monetary loss, elevate cholestrol, diabetes and coronary
ailments.
Source/ Purpose of Adulteration:Vegetable oil / Decrease the Manufacturing cost and increase fat %. _______________________________________________
Detection of Urea in Milk #
Take a full teaspoon of milk in a test tube. Add ½ teaspoon of soybean or arhar /Pigeon pea
(Cajanus cajan) powder. Mix up the contents thoroughly by shaking the
test tube. After 5 minutes, dip a red litmus paper in it.
Remove the paper after 30 seconds. A change in colour from red to blue indicates the
presence of urea in milk.
Source / Purpose of Adulteration: Urea is easily available on Agricultural store
as a fertilizer/ The Protein content is calculated by converting Nitrogen present
in a milk. Urea being a rich source of Nitrogen is generally used to increase
protein content in the milk. On testing protein coming from Urea will make a
milk look as it contains lot of proteins.
Loss/Health Effect: Failure of Kidney, Damage Heart and Liver
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Detection of Added Starch in Milk #
Take full tea spoon (2 ml) milk in test tube. Add 2-5 drops of Iodine tincture or Iodine
solution. Within few second formation of blue color
indicates the presence of added starch in milk. The solution of iodine is easily available in the
medical stores.
Source / Purpose of Adulteration: Starch is easily available at departmental store / Increase the Thickness of Milk and give Pseudo filling of higher quality milk.
Loss/Health Effect: Dental caries, Excessive intakes may displace nutrients and contribute to Obesity. Monetary loss.
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Detection of Excess Water an adulterant in Milk #
One drop of milk putting an upper portion of polished slanting surface.
A drop of pure milk flows slowly and leaving a white trail behind it.
Whereas milk adulterated with water will flow immediately without leaving a mark or light mark.
Source/ Purpose of Adulteration: Tap Water(may be contaminated) / To Increase the volume of Milk.
Loss/Health Effect: Monetary loss, Contamination with water
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Detection of Mashed Potatoes and Other starches in Desi Ghee #
Mashed Potato
The presence of mashed potatoes and sweet potatoes in a sample of ghee can easily be detected by adding a few drops of Iodine,
which is brownish in colour turns to blue if mashed potatoes/sweet potatoes/other starches are present.
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Detection of Blotting paper in Rabri #
Take a teaspoon of rabri in a test tube. Add 3 ml of hydrochloric acid and 3 ml of distilled water.
Stir the content with a glass rod. Remove the rod and examine.
Presence of fine fibres to the glass rod will indicate the presence of blotting paper in rabri.
blotting paper as adulterant in Rabri
_____________________________________________
Detection of Vegetable oil in Sweet Curd #
Take 1 teaspoon full of curd in a test tube. Add 10 drops of hydrochloric acid. Mix up the
contents shaking the test tube gently. After 5 minutes, examine the mixture. The red
colouration indicates the presence of vanaspati in the curd.
Red- positive Negative
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Detection of Vanaspathy or Margarine in Desi Ghee and Butter #
Take about one tea spoon full of melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar.
Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.
The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test.
If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye.
If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present.
_____________________________________________
Detection Coal Tar Dye in Ghee, Cheese, Khoa, Condensed milk & Powder #
Add 5 ml of dil. H2SO4 or concentrated HCL to one teaspoon full of melted sample in a test tube. Shake well.
Pink colour (in case of H2SO4) or crimson colour (in
case of HCl) indicates coal tar dyes.
If HCl does not give colour dilute it with water to get the colour.
Coal Tar Dye
Adulterant / Purpose of Adulteration: Coal tar Dye easily available at department store / Color make the
product attractive and look like Pure product.
Loss/Health Effect: Brain Disorder and cancer.
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Chapter - 2 #
Adulteration In Honey #
_________________________________________________
Chapter - 3 #
Adulteration In Spices #
Adulterant of Black Pepper
Papaya seeds
Mineral oil coated black pepper
Detection of Papaya seeds in Black pepper:
Experiment No- 1 of 1
Papaya seeds can be easily separated
out from black pepper as they are
shrunken, Ovel in shape and greenish
brown or brownish black in color.
Detection of Light black pepper and papaya
seeds in Black pepper: Experiment No - 1 of
2
Float the sample of black pepper in
alcohol (rectified spirit)
The black pepper berries while the
papaya seeds and light black pepper
floats on surface of alcohol.
take some berries from alcohol and
press them within the fingers, light
berries will break easily while black
pepper need more mechanical power to
break.