Different methods of food adulteration

Food Adulteration test

1. Different methods of food adulteration Presented By: Suraj Panpatte

2. Introduction Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance. Food adulterants refer to the foreign and usually inferior chemical substance present in food that cause harm or is unwanted in the food. Basically , during food adulteration, small quantity of non-nutritious substances are added intentionally to improve the appearance, texture or storage properties of the food.

3. TYPES OF FOOD ADULTERATION Intentional adulteration Incidental Adulteration Metallic adulteration :

4. METHODS OF FOOD ADULTERATION Mixing: Mixing of clay, stones, pebbles, sand, marble chips, etc. Substitution: Cheaper and inferior substances being replaced wholly or partially with good ones. Concealing quality: Trying to hide the food standard. E.G. adding captions of qualitative food to low quality for selling. Decomposed food: Mainly in fruits and vegetables. The decomposed ones are mixed with good ones Misbranding/ False labels: Includes duplicate food stuffs, changing of manufacture and expiry dates. Addition of toxicants: adding non-edible substances like argemone in mustard oil, low quality preservatives, coloring agents, etc.

5. detection of common adulterants in food. Detection from Milk: There are many methods known for detection of adulteration in milk but the methods discussed below are simple but rapid and sensitive methods to detect adulteration. Common Types of Adulterants in milk Neutralizers Starch Formalin Glucose Cane sugar Urea Water

6. Detection of Neutralizers in milk Take 5 ml of milk in a test tube & add 5 ml alcohol followed by 4-5 drops of rosalic acid. If the color of milk changes to pinkish red , then it is inferred that the milk is adulterated with sodium carbonate / sodium bicarbonate and hence unfit for human consumption .

7. Test for detection of formalin Take 10 ml of milk in test tube Add 5 ml of conc. sulphuric acid on the sides of the test tube with out shaking. If a violet or blue ring appears at the intersection of the two layers, then it shows the presence of formalin.

8. Test for detection of urea Five ml of milk is mixed well with 5 ml Para dimethyl amino benzaldehyde (16%). If the solution turns yellow in color , then the given sample of milk is added with urea. Take 5 ml of milk in a test tube Add 0.2 ml of urease (20 mg / ml). Shake well at room temperature Then add 0.1 ml of bromothymol blue solution (0.5%) Appearance of blue color after 10-15 min indicates the adulteration milk with urea

9. 2. Detection from Sweeting agent A) Sugar : i . Chalk powder: Dissolve 10 gm of sample in a glass of water, allow settling, Chalk will settle down at the bottom. ii. Urea: On dissolving in water it gives a smell of ammonia. iii. Chalk powder: Dissolve 10 gm of sample in a glass of water, allow to settle, chalk will settle down at the bottom.

10. b) honey: Sugar solution: A cotton wick dipped in pure honey when lighted with a match stick burns and shows the purity of honey. If adulterated, the presence of water will not allow the honey to burn, If it does; it will produce a cracking sound. This test is only for added water . http:// www.environmentalpollution.in/food-pollution/methods-for-detection-of-common-adulterants-in-food/2020

11. http://www.ovovideo.com/en/food-adulteration / https:// www.youtube.com/watch?v=w3xVvyUAUB4

12. Thank you