Académique Documents
Professionnel Documents
Culture Documents
OBJECTIVES
INTRODUCTION
TYPES OF ADULTERANT
CATEGORIES OF FOOD ADULTERATION
ANALYSIS OF ADULTERANTS IN FOOD STUFFS
HARMFULL EFFECTS OF FOOD ADULTERATION
CONTROL APPROACHES
CONCLUSION
REFERENCE
2
INTRODUCTION:-
Friedrich Accum.
He identified many toxic metal colorings in food and drinks.
Adulteration of food cheats the consumer and poses a serious risk to health.
In the past few decades adulteration of food become a serious problem.
Food adulteration is a threat which silently kills the healthy society.
Food is adulterated to increase the quantity and make more profit.
FRIEDRICH ACCUM
3
FOOD:
Food is any substance consumed to provide nutritional support for the body. Usually of plant
and animal origin. Contain nutrients such as carbohydrates, protiens, lipids, etc.
e.g. rice ,wheat, fruits, meat. etc.
ADULTERANT:
An adulterant is any substance found within other substance which is added to
reduce the amount of expensive products, which is not allowed for legal reasons
FOOD ADULTERATION:
It refers to the intentional addition of some unwanted substances to food or the removal of
valuable substances from food.
e.g. roasted chicory roots are added to coffee, diethylene glycol used in sweet wines
4
TYPES OF ADULTERANT:
Intentional adulterants Sand, marble chips, stones, mud, talc, chalk powder, water, mineral
oil, harmful color.
Metallic adulterants Arsenic from pesticides, lead from water, effluent from industries, tin
from cans.
MILK:
ADULTERANTS ANALYSIS
UREA 2 ml of milk is taken in a test tube. Added half spatula of arhar powder.
Contents are mixed thoroughly by shaking . After 5 minutes a red litmus
paper is dipped for 30 seconds, change in color from red to blue indicates
the presence of urea.
6
Starch 2 ml of milk is taken in a test tube and added few
drops of iodine solution. Formation of blue color
indicates the presence of starch.
Formalin(aq. solution of HCHO) 10 ml of milk is taken in a test tube and added 5ml of
concentrated sulphuric acid from the side of the test tube
without shaking . If a violet blue ring appears at the
intersection of two layers then it shows the presence of
formalin.
Ghee, Cottage cheese, Coal tar dyes 5 ml of dil.H2SO4 or conc.HCl is added to one
Khoa,Condensed milk, Milk teaspoonful of melted sample taken in a test tube
powder and shaken well. Pink color (in case of H2SO4)or
crimson color(in case of HCl) indicates the
presence of coal tar dyes.
10
SWEETENING AGENTS:-
FOOD STUFF ADULTERANT ANALYSIS
Coffee powder Cereal starch Small quantity of a sample is taken in a test tube, and added
3ml of distilled water. The contents are heated until the
solution become colored. Then added 33ml of a solution of
KMnO4 and Muriatic acid(1:1)to decolorize the mixture. Few
drops of 1% aqueous iodine solution is added. Formation of
blue color indicates the presence of starch.
Tea leaves Iron flakes Small quantity of the sample is spread over a paper, a
magnet was drawn over it, if iron flakes are present
clings to the magnet.
13
CEREALS AND PULSES:-
FOOD STUFF ADULTERANT ANALYSIS
Wheat, Rice, Maize, Bajra Jawar, Chana, Pebble stone, Dust, Straw, Damaged These adulterants may be examined
Barley grain, etc.. visually.
14
SPICES AND CONDIMENTS:
FOOD STUFF ADULTERANT ANALYSIS
Black pepper Papaya seeds Papaya seeds can be separated out from pepper as
they are shrunken, oval in shape and greenish
brown or brownish black in color.
Coated with mineral oil Black pepper coated with mineral oil gives kerosene like
smell.
Cloves Volatile oil Exhausted cloves can be identified by its small size
and shrunken appearance. The characteristic smell
of genuine clove is less pronounced in exhausted
cloves.
15
Turmeric powder Colored saw dust Small amount of sample is taken in a test tube, added few
drops of conc.HCl. The pink color is observed. Indicates
saw dust. If the color is persist for a long time it also
indicates the presence of Metanil yellow.
Lead chromate The sample is dissolved in dil. HCl. Then H2S gas is
passed into the solution. Black precipitate indicates
the presence of Lead chromate.
Asafetida (hing) Soap stone or earthy material Little portion of the sample is shaken with water and
allowed to settle. If soap stone or earthy material
present will settle at the bottom
Chilly powder Sudan III 1g of chilly powder is taken in a test tube and added 2ml of
hexane and shaken well, Clear decant solution is transferred
to another test tube.2ml of aceto nitrile is added and shaken
well. The appearance of red color in the lower aceto nitrile
layer indicates the presence of Sudan III.
16
OTHER PRODUCTS:-
FOOD STUFF ADULTERANT ANALYSIS
Processed food, sweets, meat, Rhodamine B color Little amount of sample is taken in a test tube. Added 3ml of
syrup CCl4 and it is shaken thoroughly ,The mixture becomes color
less and addition of a drop of conc.HCl brings the color back
if rhodamine B is present.
Vinegar Mineral acid Few drops of vinegar is added to metanill yellow indicator
paper, the color changes from yellow to pink.
Iodized salt Common salt A piece of potato is taken and added salt to it, after a minute
two drops of lime juice is added, In case of iodized salt blue
color will develop in case of common salt there will be no
coloration.
17
Meat Potassium nitrate The little amount of the meat is treated with 2to3 ml
of 1% diphenylamine solution in conc.H2SO4. If a
nitrate is present a deep blue color forms instantly,
which is not obscured by the charring effect of acid.
18
HARMFULL EFFECTS OF FOOD ADULTERATION
The adulterants are sure to bring about biochemical disorders, there by physiological disorder arise.
Argemone oil Loss of eye sight, heart ailments, tumor's.
By knowing the difference between the natural and aesthetic attributes [texture, appearance &
taste] of foods and accepting the natural ones to the extent possible.
By developing validated simple, quick and authentic test procedures to scan the ingredients,
additives & processing aids for positive clearance.
Stipulating the practically feasible rules, requirements and regulations on the adulterants and
updating them at regular intervals.
Through regular update of information regarding reported outbreaks of food safety issues
pertaining to adulteration.
21
ACTS AND AUTHORITIES:
PREVENTION OF FOOD ADULTERATION ACT:-
Food is the basic need for life. Without food there is no life.
Food supplies proper amount of nutrients required for the biochemical process in our body.
Food adulteration is a inhuman act by vendors for the sake of profit.
Which is a big threat to human society. The adulterants effects the health of the people
seriously.
There us an underlying need for increasing the number of food testing laboratories with
highly useful chemical analysis methods.
The adulteration can also be bring down by educating the public to identify adulteration.
23
24
25
REFERENCE:
Introduction to Food Chemistry by Suresh Gopalani, cyber tech publications, 2012 edition
page no: 2, 5, 15, 133, 197,
Food Processing Industries by Suresh Chand. Small Industry Research Institute Delhi.
Page no: 248-252
FOOD CHEMISTRY Edited by M A Khan. Omega publications Delhi.2011. Page no: 95-98
Food contaminants Origin Propagation Analysis by S N Mahindru. A.P.H Publishing
Corporation, New Delhi.2004
FOOD CHEMISTRY by Alex V Ramani. MJP Publishers Chennai.2009
page no:219-229 26
27