Detect Food Adulteration In Your Daily Food

What Is Food Adulteration?

                  -Food product fails to meet federal or state standards

                                Tests for Detecting Adulteration in Food

                The adulterants present in different food items can be easily identified by simple tests described below:

                1.      Vanaspati in Ghee or Butter:

                    Take small amount of desi ghee or butter in test-tube. Heat the test-tube to melt the ghee. Add to an equal amount of conc. HCl and a small amount of sugar. Shake the contents vigorously for a minute and allow the tube to stand for about five minutes. Appearance of crimson color in the lower acid layer shows that vanaspati ghee has been mixed as an adulterant to desi ghee.

                 2.      Paraffin wax and Hydrocarbons in Vanaspati Ghee:

                     Heat small amount of vanaspati ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon.

                   3.      Argemone oil in Edible oil:

                     To small amount of oil in a test-tube, and few drops of conc. HNO3 and shake. Appearance of red color in the acid layer indicates presence of argemone oil.

                 4.      Brick powder in red chilli powder:

                     Add small amount of chili powder in beaker containing water. Brick powder settles at the bottom while pure chili powder floats over water.

                  5.      Metanil Yellow in Dal:

                     Take about 5 g of dal in a test-tube and add about 5 ml of water to it. Shake the contents well and add a few drops of hydrochloric acid (HCl). Appearance of pink color indicates the presence of metanil yellow.

                   6.      Lead chromite in Turmeric Powder:

                     Take a small amount of sample turmeric powder in a test-tube and add to it dil.HNO3. Filter and filterate add a few drops of potassium iodide solution. Appearance of yellow precipitate indicates the presence of lead salts as adulterant.

                7.       Water in Milk:

                      The presence of water in milk can be tested by the following two tests:

            (i)                Pure milk is thick but when it is adulterated with water its viscosity decreases. It becomes thin and flows easily. So to check the adulteration of milk with water, put a drop of milk sample on the surface of a vertically held glass plate. If the drop of milk either stays on the surface or moves down slowly leaving a white trail behind it then it shows that the milk sample is pure and is not adulterated with water. If on the other hand, the milk sample readily flows down then it shows that the milk sample is adulterated with water. However, this test cannot be applied to test the adulteration of skimmed milk (the milk from which cream has been removed) with water. For skimmed milk, a device called lactometer is used to test the purity of milk.

            (ii)             The relative density of pure milk is 1.026. On adding water to pure milk, the relative density of pure milk decreases and this can be detected by using a lactometer. Lactometer is a cylindrical device that measures the density of the fluid. It has markings of relative density values on it. When the lactometer tube is put in the sample of milk taken in a cylinder it starts floating in it. The relative density value in level with the surface of milk gives the relative density of milk. For a milk sample, which is adulterated with water the relative density, value comes out to be less than 1.026.

            8.      Malachite Green in Green chillies, green peas and other vegetables (To accentuate the bright, glowing green colour of the vegetable)

     

                  Take a small portion of the sample and place it over a moistened white blotting paper. Coloured impressions on the blotting paper indicate the presence of Malachite green.

                   Harmful effects

                  It's a coloured dye that has proven to be carcinogenic for humans if consumed over a long period of time.

                 9. Argemone seeds (used to add bulk and weight) in Mustard seeds and mustard oil

                When pressed or crushed, argemone seeds are white inside and have a rough outer surface whereas mustard seeds are smooth on the outside and are yellow on the inside.

                 Harmful effects

                The consumption of these could cause epidemic dropsy and severe glaucoma. Young children and senior citizens with poor immunity are more susceptible this.

           10.  Starch (used to give it a thick, rich texture) in Paneer, khoya, condensed milk and milk

                 Take a small sample of the product in a test tube, add 20 ml of water and bring to boil. Cool to room temperature and add a drop or two of iodine solution. If the solution turns blue, it marks the presence of starch.
                 Harmful effects

                 Unhygienic, unprocessed water and starch can cause stomach disorders. Starch greatly reduces the nutritional value of the ingredient.

              11. Washing powder (used to add a bright white sheen and lightness of flavour in Ice cream

                    Squeeze a few drops of lemon juice on the ice cream. If it starts to froth and bubble, it marks the presence of washing powder.

                    Harmful effects

                    It can cause severe stomach and liver disorders.

               12. Papaya seeds (used to add bulk) in Black pepper

                     Float the sample in alcohol. Mature black pepper corns will sink whereas papaya seeds will float to the surface.

                       Harmful effects
                     Papaya seeds can cause serious liver problems and stomach disorders.

                  13. Tamarind seeds, chicory powder (used to add bulk and colour) in Coffee powder

                  Gently sprinkle coffee powder on the surface of water in a glass. The coffee will float whereas chicory will start to sink within a few seconds. Also, the falling chicory powder will leave a trail of colour behind due to the large amounts of caramel it contains.
                  Harmful effects
                  These can cause diarrhea, stomach disorders, giddiness and severe joint pains.