Obj ect i ve

To i dent i f y t he f ood adul t er ant s i n fat , oi l , but t er , s ugar , t ur mer i c p o w d e r , ch i l l i p o wd e r a n d p e p p e r .

Ba ckgr ound in formati on

A d u l t e r a t i o n o f f o o d m e a n s s u b s ti t u t i o n o f t h e g en u i n f o o d m a t e r i a l w h o l l y o r i n p a r t w i t h a n y c h e a p e r o r i n f e r i o r s u b s t a n c e o r r em o v a l o f a n y o f i t s c o n s t i t u e n t s, w h o l l y o r i n p a r t , w h i c h affects adversel y the nature, substance or quali ty of the food. According to the I ndi an P reservati on o f F o o d A d u l t r a t i o n A c t ( P F A ) 1 9 5 4 , a n y i n g r ed i en t w h i c h w h en p r e s e n t i n f o o d , i s i n j u r i o u s t o heal th i s an adul trant. S om e o f th e fo o d s co mm on l y adu l tr ated i n I nd i a and th e ad u l tr an ts fo u nd in th em ar e as fo ll o ws ; co r r esp o n di n g fo rm o f Kh esar i d al (g r ai n/ b ean / flo u r ) is m i xed wi th p u l ses li ke m aso o r , b en g al g r am d al , r ed g r am d al, b l ack g r am , and ch an n a. Co n sum p ti on of kh er sar i d h al fo r a l o ng ti m e r esul ts i n p ar al ysi s o f th e l o wer l im b s. S o m e ti m e s s e e d s, b a r k s , l e a v e s a n d o t h e r m a t t e r a r e d r e s s e d u p t o l o o k l i k e g e n u i n e f o o d s t u f f s a n d a r e u s e d t o a d u l t r a t e p u r e o n e s. F o r e x a m p l e e x h a u s t e d t e a l e a v e s o r c o l o u r ed s a w d u s t a r e m i x e d i n t o f r e s h t e a . P o w d e r ed b r a n a n d s a w d u s t m a y b e p r e s e n t i n g r o u n d s p i c e s . E a s i l y o b t a i n a b l e s e e d s a r e s u b s t i t u t e d f o r c u m i n , ca r d a m o m , b l a c k p e p p e r , m u s t e r e d s e e d s e t c . Edible oil s and fats ar e adul tr ated with cheap edib le and n on edibl e oil s. S eed s o f Ar gemon e maxicana resemble mustered and are used to mix with mustard seeds and oil extracted from seeds i s used to adultrate oils such as coconut, m ustard, sesame and groundnut. Argemone oil is poisonous and i ts use results in dropsy in human beings. Oils and fats are al so adultrated wi th petroleum products which cause gastrointestinal disorders. T al c an d ch al k p o wd e r ar e u s ed t o ad u l tr a te w h e a t f l o u r , A r r o w r o o t p o wd e r an d c o n f ec ti o n ar y, s t a r c h i s u s ed as a fi l l e r i n m i l k a n d m i l k p r o d u c t s Co al tar d yes an d m in er al p ig m en ts l i ke l ead ch ro m ate an d r ed o r yel l o w ear th ar e com m on fo o d ad u l tr an ts u sed fo r col o u r i ng m il k p r od u cts, co n fecti on ar y, so ft d ri n ks, b ever ag es, tea, sp i ces, b aker y p r o d u c t s , f r u i t s a n d v e g e t a b l e s t o g i v e b e t t e r l o o k. Br i ef pr ocedures for test i ng food adul tr ant s i n s ome of t he food m a t e r i a l s a r e gi v e n b e l o w :

Bri ef Pr ocedure

Vanaspati ghee in butter

Take 0.5g of butter sa mple in a test tube and melt it by heating ge n t l y. T o t h i s l i q u i d a d d a s m a l l a m o u n t o f s u g a r a n d a f e w d r op s o f H C1 a n d s h a k e t h e mi x t u r e f or 5 mi n u t e s . Ap p e a r a n ce o f p i n k col our i ndi cat es t he pr es en ce of vanas pat i ghee i n t he but t er .

D y es i n fa t s a nd o i ls
T a k e 1 m L o f f a t / o i l i n a t e s t t u b e a n d a d d 1 m L o f t h e m i x t u r e o f s u l p h u r i c a c i d a n d g l a c i al a c e t i c aci d i n the rati o 1:4. Heat the m i xture. Appearance of pi nk col our i ndi cates the presence of dyes i n fats and oil s.

Ch a l k i n su gar
T a k e 1 g o f s u g a r i n a t e s t t u b e a n d a d d 2 m L o f d i l u t e H 2S O 4 in it. Evoluti on of e ffer ves ce n ce indi cates the presen ce of chalk i n su gar.

A rt i f i c i a l co l ou r i n re d ch i l l i e s

T ake a gl ass tumbl er fill ed wi th di still ed water and pou r a few gr am s o f r ed chi lli p owder i n i t. S tir the mi xtu r e wi th th e gl ass r od and all ow i t to stand fo r a few mi nu tes. Ap pear an ce of b ri ck red col ou r in water sho ws the pr esen ce o f ar ti ficial col ou r i n r ed chil li.

Co l o u red ch a l k p owd e r i n t u rm e ri c p o wd e r
T a ke a b o u t 0 . 5 g o f t u r m e r i c p o w d e r i n a t e st t u b e a n d ad d 1m L o f d i l u t e H 2 S O
e f f e r v e s c e n c e s h o w s t h e p r e s e n c e o f co l o u r ed c h al k p o wd er i n tu r m e r i c .
4.

Evolut ion o f

S a wd u s t co l ou re d w i t h c oa l t a r d y e i n t u rm e ri c p owd e r
T ake ab o u t 1. 0 g tur m eri c p o wd er i n a test tu b e add a few d r o p s o f co n c. HCl . I n stan t ap p ear an ce o f vi o l et col o u r whi ch p er si sts on di lu ti o n wi th d i sti ll ed water i n di cates th e p r esen ce o f sawd u st co l ou r ed wi th m etan il yel l ow, a co al tar d ye.

Pa p p a y a seed s i n b lack p ep p e r
Ta k e a be a ke r fil le d wit h di sti ll ed wa te r an d a d d on e s p oon fu ll of p e p p e r . P a p a ya s e e d s fl o a t o v e r w a t e r wh i l e p e p p e r s e t t l e s d o wn .