This document discusses different methods of food adulteration. It begins by defining food adulteration and adulterants. The main causes of food adulteration are listed as profit motive, food insecurity, urbanization, population demands, illiteracy, lack of effective food laws and government initiative. There are three main types of food adulteration: intentional, incidental, and metallic. Common methods include mixing, substitution, concealing quality, decomposed food, misbranding, and addition of toxicants. The document then provides several examples of food adulteration in developing countries and describes methods to detect common adulterants in foods like milk, sweets, oils and grains.
This document summarizes the results of a study analyzing the synthetic colours used in various sugar-based confectionaries. The following key points are made:
- Fourteen confectionery samples were tested and most contained permitted synthetic colours, while a few contained mixtures of permitted and non-permitted colours.
- The concentrations of synthetic colours in homemade and small-scale products often exceeded safety limits. Tartrazine and sunset yellow were the most widely used permitted colours.
- Non-permitted colours like amaranth and rhodamine B were detected in some products. More public awareness efforts are needed regarding synthetic colours, especially concerning children.
- In conclusion, unauthorized colour use has decreased but more
This document discusses the use of synthetic colours in food. It begins by explaining how synthetic colours are added to foods to attract consumers as colour is a major factor in food acceptance. Synthetic colours correct natural variations and solve problems like colour loss during storage. They provide bright, uniform colours and are cheaper and more stable than natural colours. However, synthetic colours can cause issues like attention deficit hyperactivity disorder (ADHD) in children who are more vulnerable. The document then analyses different sweets and finds that most contain synthetic colours above permitted levels, with tartrazine and sunset yellow being most common. It concludes by recommending continued efforts to increase awareness of risks among manufacturers and consumers.
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
This document outlines the syllabus for a course on Food Analysis & Quality Control. It covers various topics related to food quality parameters, analysis techniques, food laws and standards. The theory section covers concepts of quality control, sampling methods, physicochemical properties, sensory evaluation, food regulations, and quality systems like GMP and HACCP. The practical section involves proximate analysis, detection of adulteration, sensory analysis methods, analysis of food products and determination of contaminant residues. The overall aim is to impart knowledge and skills on evaluating and assuring food quality.
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
This document summarizes the results of a study analyzing the synthetic colours used in various sugar-based confectionaries. The following key points are made:
- Fourteen confectionery samples were tested and most contained permitted synthetic colours, while a few contained mixtures of permitted and non-permitted colours.
- The concentrations of synthetic colours in homemade and small-scale products often exceeded safety limits. Tartrazine and sunset yellow were the most widely used permitted colours.
- Non-permitted colours like amaranth and rhodamine B were detected in some products. More public awareness efforts are needed regarding synthetic colours, especially concerning children.
- In conclusion, unauthorized colour use has decreased but more
This document discusses the use of synthetic colours in food. It begins by explaining how synthetic colours are added to foods to attract consumers as colour is a major factor in food acceptance. Synthetic colours correct natural variations and solve problems like colour loss during storage. They provide bright, uniform colours and are cheaper and more stable than natural colours. However, synthetic colours can cause issues like attention deficit hyperactivity disorder (ADHD) in children who are more vulnerable. The document then analyses different sweets and finds that most contain synthetic colours above permitted levels, with tartrazine and sunset yellow being most common. It concludes by recommending continued efforts to increase awareness of risks among manufacturers and consumers.
The document discusses various methods for analyzing lipids in foods. It describes the properties of lipids and how they are classified. Several common extraction and analytical techniques are covered, including solvent extraction methods like Soxhlet extraction, and nonsolvent wet methods like the Babcock method for analyzing milk fat. Accurate lipid analysis is important for nutritional labeling and quality control of food products.
This document provides an introduction to food analysis. It discusses trends in consumer demand for safe, nutritious foods and the food industry's role in meeting these demands. Reasons for analyzing foods include government regulations, quality control, and characterizing raw materials, finished products, and properties during processing. The document outlines various standards and describes analyzing foods to ensure safety, authenticity, and other quality attributes. It also covers selecting appropriate analytical techniques and methods based on criteria like accuracy, cost, and applicability to different food matrices and properties.
This document outlines the syllabus for a course on Food Analysis & Quality Control. It covers various topics related to food quality parameters, analysis techniques, food laws and standards. The theory section covers concepts of quality control, sampling methods, physicochemical properties, sensory evaluation, food regulations, and quality systems like GMP and HACCP. The practical section involves proximate analysis, detection of adulteration, sensory analysis methods, analysis of food products and determination of contaminant residues. The overall aim is to impart knowledge and skills on evaluating and assuring food quality.
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
Food analysis is an important branch of analytical chemistry that provides information about the chemical composition, processing, quality control, and contamination of foodstuffs. It aims to characterize foods in terms of their composition, traceability, safety, quality, and nutritional value. Developing an appropriate sampling plan is crucial, as it ensures the laboratory sample is representative of the overall population. Key factors in developing a sampling plan include the purpose of analysis, property being measured, nature of the population, and analytical technique used. Careful selection of multiple samples from different locations within a heterogeneous population provides an indication of the properties of the total population.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Natural color pigments used in food processingDarshan Chavan
ย
The document summarizes natural color pigments used in food processing. It discusses 10 common natural colorants including annatto, betanin, caramel, carmine, carotenoids, curcumin, anthocyanin, chlorophyll, paprika, and lycopene. For each colorant, it provides information on chemical composition, sources, and applications in food products. In general, natural colors are plant or insect derived pigments that can be used as food additives and colorants. They offer benefits over synthetic colors by being less toxic and hazardous to health. However, their use in foods can be limited by instability during food processing due to sensitivity to factors like temperature, oxygen, light and pH.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
This lecture exposes students to food irradiation, the source of radiation, discusses whether it is save to consume irradiated foods and the effects of irradiation to food quality.
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
This document discusses the importance of food quality and nutritional analysis for the food processing industry. It outlines several key factors that contribute to food quality including nutritional value, appearance, taste, and presence of contaminants. It then describes various methods of nutritional analysis including proximate analysis to determine moisture, ash, fat, protein, carbohydrates, and energy content. Regular nutritional analysis helps ensure product consistency, quality control, and meets regulatory standards. It provides examples of quality standards for various foods like wheat flour, sugar, salt, and milk powders.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
Food adulteration and detection in relation to physical, chemical, microbiolo...SukhveerSingh31
ย
Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health.Guilt will be punished with imprisonment for a term which shall not be less than six months and up to 3 years and with fine up to one thousand rupees.
This document discusses different methods of food adulteration. It begins by defining food adulteration as reducing the quality or nature of food through adding adulterants or removing vital substances. There are three main types of food adulteration: intentional, incidental, and metallic. Some common methods of adulteration are mixing, substitution, concealing quality, using decomposed food, misbranding, and adding toxicants. The document then describes several tests that can be used to detect common adulterants in milk and sweetening agents like sugar and honey.
The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
This document summarizes different types of sensory analysis tests used to test new food products before market introduction. The five main types are difference tests, triangle tests, ranking tests, rating tests, and descriptive profiling. Each test is used to evaluate different attributes and provides manufacturers information on how consumers perceive products in terms of taste, flavor, and other qualities. Professional tasters use detailed descriptive profiling to evaluate products across many attributes, while amateur tasters are typically used for the other tests that compare or rank products. Proper testing procedures and sanitation are important to get accurate and unbiased results.
Food analysis is an important branch of analytical chemistry that provides information about the chemical composition, processing, quality control, and contamination of foodstuffs. It aims to characterize foods in terms of their composition, traceability, safety, quality, and nutritional value. Developing an appropriate sampling plan is crucial, as it ensures the laboratory sample is representative of the overall population. Key factors in developing a sampling plan include the purpose of analysis, property being measured, nature of the population, and analytical technique used. Careful selection of multiple samples from different locations within a heterogeneous population provides an indication of the properties of the total population.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Natural color pigments used in food processingDarshan Chavan
ย
The document summarizes natural color pigments used in food processing. It discusses 10 common natural colorants including annatto, betanin, caramel, carmine, carotenoids, curcumin, anthocyanin, chlorophyll, paprika, and lycopene. For each colorant, it provides information on chemical composition, sources, and applications in food products. In general, natural colors are plant or insect derived pigments that can be used as food additives and colorants. They offer benefits over synthetic colors by being less toxic and hazardous to health. However, their use in foods can be limited by instability during food processing due to sensitivity to factors like temperature, oxygen, light and pH.
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
This lecture exposes students to food irradiation, the source of radiation, discusses whether it is save to consume irradiated foods and the effects of irradiation to food quality.
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
This document discusses the importance of food quality and nutritional analysis for the food processing industry. It outlines several key factors that contribute to food quality including nutritional value, appearance, taste, and presence of contaminants. It then describes various methods of nutritional analysis including proximate analysis to determine moisture, ash, fat, protein, carbohydrates, and energy content. Regular nutritional analysis helps ensure product consistency, quality control, and meets regulatory standards. It provides examples of quality standards for various foods like wheat flour, sugar, salt, and milk powders.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
Food adulteration and detection in relation to physical, chemical, microbiolo...SukhveerSingh31
ย
Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health.Guilt will be punished with imprisonment for a term which shall not be less than six months and up to 3 years and with fine up to one thousand rupees.
This document discusses different methods of food adulteration. It begins by defining food adulteration as reducing the quality or nature of food through adding adulterants or removing vital substances. There are three main types of food adulteration: intentional, incidental, and metallic. Some common methods of adulteration are mixing, substitution, concealing quality, using decomposed food, misbranding, and adding toxicants. The document then describes several tests that can be used to detect common adulterants in milk and sweetening agents like sugar and honey.
This document discusses food adulteration, common adulterants in various foods, health effects of adulterants, and tests to detect adulteration. It provides examples of adulterants like water in milk, metals in spices, and chemical contaminants in oils that can cause issues like allergic reactions, poisoning, and cancer. Detection methods are suggested using reagents to identify adulterants by changes in color or other physical reactions. The document aims to help identify unsafe adulterated foods and preserve public health.
Food adulteration is a major issue in India. A 2012 study found that 68% of milk samples tested failed quality standards, with adulteration including detergent, fat, and urea. Eggs were also found to be contaminated. Many foods are intentionally or incidentally adulterated, posing health risks. The Food Safety and Standards Act of 2006 aims to prevent adulteration by setting standards and regulating the food industry. Selection of safe, unadulterated food requires awareness of labeling and potential contaminants.
This document discusses food adulteration, including reasons for adulteration, common adulterants, effects on health, and methods for detection. It notes that food adulteration involves lowering the quality of food by removing nutrients or adding inferior substances for profit, weight, or volume. Common adulterants include metals in grains, sand in rice and wheat, artificial colors in sweets and spices, and toxic oils like argemone in ghee and butter. Adulterated food can cause issues like cancer, dropsy, and allergic reactions. Tests are described to detect common adulterants in various foods. Laws and standards exist to regulate food quality and prevent adulteration.
The document defines food adulterant, contaminant, and food additive. An adulterant intentionally makes food unsafe, substandard or misbranded. A contaminant is unintentionally present due to production or processing. A food additive has a technological purpose but is not a normal ingredient. Common adulterants include kesari dhal, unapproved colors, toxic metals, and pesticide/drug residues.
Food adulteration refers to adding unwanted substances or removing valuable ones from food. Major incidents in India found high levels of adulteration in milk, eggs, and Maggi noodles. The Food Safety and Standards Authority of India (FSSAI) found violations in Maggi including excessive lead and misleading labeling. Many food products are commonly adulterated such as milk, spices, honey, and oils. The Prevention of Food Adulteration Act of 1954 aims to protect public health from harmful adulterated food. The FSSAI regulates food safety and standards in India.
This document discusses food adulteration, including definitions, types, causes, health hazards, and methods for detection. It defines food adulteration as adding non-food substances to increase quantity or reduce quality. There are four main types of adulteration: intentional, metallic, incidental, and packaging. Common causes include profit motive and meeting high population demand. Health hazards range from cancer and organ damage to allergic reactions. Detection methods include tests for impurities, iodine levels, acid value, brix, and pH. Practical examples provided include procedures for testing salt, oil, and fruit juice quality.
The document discusses food adulteration and methods to detect common adulterants. It notes that food is often adulterated to increase profits by replacing expensive ingredients with cheaper alternatives. Several common adulterants like metanil yellow in turmeric and chalk powder in flour are mentioned. Simple chemical tests to identify adulterants like lead salts in chilli powder and dried papaya seeds in pepper are also described. The document emphasizes the importance of selecting non-adulterated food for health and avoiding street vendors and unhygienic food.
This presentation discusses food adulteration, which is the process of reducing the quality or nature of food through adding non-nutritious substances or removing vital substances. Common adulterants found in foods like grains, spices, milk and oils are identified. Several detection methods for identifying adulteration in these foods through simple chemical tests are described. Food adulteration is a significant issue in developing countries and can have negative health impacts by causing conditions like slow poisoning, reduced growth and development, fertility issues, and damage to vital organs over time.
Food adulteration involves lowering the quality of food by removing vital components or adding inferior substances known as adulterants like marble pieces in grains, colors in pulses and sweets, lime in wheat flour, and argemone oil in ghee and butter. Adulterated food can cause health issues like headaches, gastrointestinal problems, and even cancer from colors like metanil yellow. The Prevention of Food Adulteration Act regulates standards and punishes traders who violate them. Common detection methods identify adulterants through magnets, visual sorting, floating tests, and color changes with acids.
This document discusses food adulteration. It defines food and lists the key elements that make up foods from plants and animals. The document then defines adulteration as reducing the purity or quality of food by adding inferior substances. Common adulterants added intentionally include chemicals to improve appearance or storage, while unintentional adulterants can include pesticides, fertilizers and packaging materials. Detecting adulterated foods helps protect consumers from health issues.
The document discusses food adulteration, including definitions, common adulterants added to various foods and their health effects. Some key points:
- Food adulteration involves adding substances to food that affect its composition or quality without the consumer's knowledge. Common adulterants include chemicals, inferior ingredients, and filth.
- Adulterants added to milk, ghee, spices and other foods can cause conditions like cancer, renal failure, diarrhea and neurological effects.
- Factors promoting adulteration include lack of regulations, enforcement and awareness of consequences. Various laws and standards aim to curb adulteration and protect consumer safety.
This chemistry project aims to study common food adulterants. The introduction discusses how adulteration has become a serious problem, as adulterated food can cause diseases. Several experiments are described to test for common adulterants in foods like sugar, ghee, oil, chilly powder, and turmeric powder. The tests detect adulterants like chalk powder, washing soda, vanaspati ghee, and brick powder. A table lists common food products, their adulterants, and resulting diseases. The conclusion provides some precautions consumers can take to avoid adulterated products, such as only buying from reputed brands and shops.
This document summarizes adulteration in various foods in India. It begins by defining food adulteration as the addition of inferior or foreign substances to food. It then discusses common adulterants found in fruits, spices, oils, cereals, pulses, sugar, milk and other foods. Specific adulterants like calcium carbide in bananas and wax coating on apples are outlined. Methods for detecting certain adulterants are also provided. The document also discusses the health hazards of adulteration, acts passed to prevent it, and penalties for unsafe adulterated foods in India.
Chemistry projecton adureants in food by animesh aryaAnimesh Arya
ย
The document discusses a chemistry project on studying common food adulterants. It outlines experiments to test for adulterants in foods like ghee, sugar, chilli powder and turmeric powder. The results of the experiments show various adulterants like starch in ghee and brick powder in chilli powder that can cause health issues if consumed.
Detection of adulteration in turmeric and chilli powderSalman Khan
ย
This document discusses methods to detect adulterants in turmeric and chili powder. It describes common adulterants like aniline dye, yellow lead salts, and chalk that are added to turmeric powder. Tests using hydrochloric acid, spirit, and microscopy can identify these. Adulterants in chili powder like brick powder, salt, and Rhodamine B are also discussed. The document outlines specific chemical and physical tests to detect each adulterant in the spices. References on detection of adulterants in other spices are also provided.
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
ย
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
This document contains an introduction to a student project on studying common food adulterants. It includes an aim, theoretical background on food adulteration issues in India, lists of common adulterated food items and their adulterants, descriptions of experiments conducted to test for adulterants in various foods, observations and results of the experiments, health effects of some adulterants, precautions consumers can take, government measures to prevent adulteration, and a conclusion.
This document discusses value addition processes for soybeans. It begins by outlining various uses of soybeans for food, feed, and industrial products in India. The main uses are soybean oil for cooking, soymilk, and soybean cake for cattle feed. It then lists several whole soybean, oil, meal, protein, and industrial products derived from soybeans globally. The document proceeds to describe common soybean processing which involves separating the oil from the meal through solvent extraction. The oil is used for cooking and biodiesel while the high-protein meal is processed into animal feed. Specific processes are outlined for manufacturing soybean oil, soymilk, soybean flakes, tofu, and soy sauce from soybeans
The document discusses various packaging materials and techniques used for packaging fresh, frozen, and cured meat products to maximize shelf life and quality by preventing contamination, delaying spoilage, retaining color and aroma, and providing protection from dehydration, temperature fluctuations, and oxidative rancidity. Studies conducted at the Institute of Packaging India found that vacuum packaging extended the shelf life of minced meat, salami, sausages, and chicken products the most compared to ordinary or gas packaging methods when stored at refrigerated temperatures.
This document discusses packaging of fresh meat products. It explains that packaging protects the product, delays spoilage, retains color and aroma, and reduces weight loss. The main packaging methods discussed are vacuum packaging, modified atmosphere packaging (MAP), and active packaging using antimicrobials or antioxidants. Vacuum packaging is commonly used and can extend the shelf life of products like beef and pork to 6 weeks when stored at controlled temperatures. MAP and active packaging with essential oils or organic acids are also discussed as methods to inhibit microbial growth and further extend shelf life.
Vodafone acquired Mannesmann in 1999 in one of the largest telecom mergers in history. Vodafone offered to acquire Mannesmann, a German telecommunications and engineering conglomerate, in an all-stock deal valued at $180 billion. The merger created the world's largest mobile operator with 42.3 million customers across Europe and other markets. The combination of Vodafone and Mannesmann significantly expanded Vodafone's presence in the European mobile market by combining their stakes in ten countries.
The Mumbai Dabbawala system delivers over 200,000 tiffin boxes per day to office workers across 60 km using an intricate logistical system and coding process. The Dabbawalas have achieved a virtually error-free delivery rate of 99.99999%, comparable to Six Sigma performance standards. Though the work of delivering lunches seems simple, it is actually a highly specialized system that is over a century old and integral to Mumbai culture. The Dabbawalas employ over 5,000 people who efficiently deliver 400,000 transactions per day within 3 hours using an established network, information sharing, transportation, inventory management, and warehousing processes.
This document outlines food packaging and labeling regulations in India. It defines key terms and sets requirements for packaging materials, containers, and labels.
Chapter 1 provides general definitions for terms like date of manufacture, lot number, and vegetarian and non-vegetarian foods. Chapter 2 establishes packaging requirements, such as materials that can contact food and guidelines for canned products and drinking water.
Labeling regulations require pre-packaged foods to display information like the name, ingredients, nutrition facts, date marks, and country of origin (if imported). Special provisions address labeling of edible oils, restricting exaggerated claims. Advertising cannot mislead consumers or contradict food safety laws.
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1. ASSIGNMENT ON
DIFFERENT METHODS OF FOOD ADULTERATION
Subject Name: Food Analysis (FA)
Submitted To: Dr. Chenna Kesava Reddy
(Assistant Professor)
Submitted By: Panpatte Suraj Ashok
02PGDM-FPBM17
2. DIFFERENT METHODS OF FOOD ADULTERATION
INTRODUCTION:
โข 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.
โข Food adulterants refer to the foreign and usually inferior chemical substance present in
food that cause harm or is unwanted in the food.
โข Basically, during food adulteration, small quantities of non-nutritious substances are
added intentionally to improve the appearance, texture or storage properties of the food.
โข Food adulteration is quite common in the developing countries.
FOOD IS ADULTERATED IF:
โข The food sold does not meet the nature of the substance or quality as per the demand of
consumer.
โข The food contains inferior or cheaper substance
โข The food has been prepared, packed or kept under unclean conditions leading to
contamination.
โข Food contains substances that depreciates or injuriously affects the health.
โข If the foodโs original nature is substituted wholly or partially by abstracting a portion of
vital substance from food.
โข If it is an imitation of some other food substance.
CAUSES OF FOOD ADULTERATION:
โข Profit motive of traders: Done as a part of the business strategy
โข Food insecurity: To increase quantity of food production and sales.
โข Increased Urbanization: To make maximum profit from food items by fewer investments.
โข High population demands: Increased food demand of the population and its changing
trends.
โข Illiteracy of general public: Lack of consciousness of proper food consumption.
โข Lack of effective food laws
โข Lack of government in initiative
TYPES OF FOOD ADULTERATION:
1. Intentional adulteration: The adulterants are added as a deliberate act with intention to
increase profit. E.G. sand, marble chips, stones, chalk powder, etc.
3. 2. Incidental Adulteration: Adulterants are found in food due to negligence, ignorance or
lack of proper facilities. E.G. Packaging hazards like larvae of insects, droppings,
pesticide residues, etc.
3. Metallic adulteration: When the metallic substances are added intentionally or
accidentally. Eg: arsenic, pesticides, lead from water, mercury from effluents, tins from
cans, etc.
METHODS OF FOOD ADULTERATION:
1. Mixing: Mixing of clay, stones, pebbles, sand, marble chips, etc.
2. Substitution: Cheaper and inferior substances being replaced wholly or partially with
good ones.
3. Concealing quality: Trying to hide the food standard. E.G. adding captions of qualitative
food to low quality for selling.
4. Decomposed food: Mainly in fruits and vegetables. The decomposed ones are mixed
with good ones
5. Misbranding/ False labels: Includes duplicate food stuffs, changing of manufacture and
expiry dates.
6. Addition of toxicants: adding non-edible substances like argemone in mustard oil, low
quality preservatives, colouring agents, etc.
FOOD ADULTERATION IN DEVELOPING COUNTRIES:
4. โข Fresh vegetables and fruits, the main part of our meal is adulterated by the self applied
fertilizers and pesticides by the farmers to increase the production and to avoid the
attacks of insects and diseases.
โข Wax coating/ dipping in chemical water like copper sulphate (CuSO4) is used for
increasing the marketing by making them attractive and fresh looking.
โข Nowadays, vegetables producing fields are irrigated with sewerage water which included
detergents, human faeces, factory wastes having high concentrations of toxic heavy
metals i.e. lead and arsenic which can cause damage to liver, kidney and cancer.
โข Vegetables and fruits are also openly sold at roads which cause the free fallen smoke and
dust particles resulting in contamination.
โข Screen is used as sweetening agent in many confectionary products, instead of sucrose,
which is harmful for health
โข The storage room are cleaned and fumigated to protect the storage products from insects
which contain hazardous substances affecting the health.
โข Brick dust is added in chili powder on the other hand lead chromate and metanil yellow is
added in turmeric powder that deteriorates health condition.
โข Sugar and salt is adulterated with calcium carbonate, similarly urea is mixed in parched
rice.
โข The saw dust is added in coriander powder and cumin powder.
โข The sodium bicarbonate in jiggery, coal tar dye in tea leaves, metanil yellow colour in
gram powder.
Detection of common adulterants in food:
1. 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.
๏ข Common Types of Adulterants in milk
โข Neutralizers
โข Starch
โข Formalin
โข Glucose
โข Cane sugar
โข Urea
โข Water
Detection of Neutralizers in milk
โข Take 5 ml of milk in a test tube & add 5 ml alcohol followed by 4-5 drops of rosalic acid.
โข 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.
5. Test for detection of formalin
โข Take 10 ml of milk in test tube
โข Add 5 ml of conc. sulphuric acid on the sides of the test tube without shaking.
โข If a violet or blue ring appears at the intersection of the two layers, then it shows the
presence of formalin.
Test for detection of urea
โข 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.
โข 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
2. Detection from Sweeting agent
A) Sugar:
i. Chalk powder:
โข Dissolve 10 gm of sample in a glass of water, allow settling, Chalk will settle down at the
bottom.
ii. Urea:
โข On dissolving in water it gives a smell of ammonia.
B) Honey:
๏ข Sugar solution:
โข 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.
โข This test is only for added water.
3. Detection from Oil and Fats:
A) Ghee:
Vanaspathy or Margarine:
โข 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.
6. Shake for one minute and let it for five minutes. Appearance of crimson colour in
lower (acid) of Vanaspati or Margarine.
โข The test specific seasame which is for oil compulsorily added is to Vanaspati and
Mrgarine. Some coal tar colours also give a positive test. If the test is positive i.e. red
colour develops only adding strong by Hydrochloric acid (without adding crystals of
sugar) then the sample is adulterated with coal tar dye.
โข If the crimson or red colour develops after adding and shaking with sugar, then alone
Vanaspati or Margarine is present.
ii. Mashed Potatoes, Sweet Potatoes and other starches:
โข 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.
2. Butter:
Vanaspati or Margarine:
โข Take about one teaspoon full of melted sample of butter 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 color in
lower (acid) of Vanaspati or Margarine.
โข The test is specific for seasame oil which is compulsorily added to Vanaspati and
Margarine. Some coal tar color also gives a positive test.
โข If the test is positive i.e. red color develops only by adding strong Hydrochloric acid
(without adding crystals of j sugar) then the sample is adulterated with coal tar dye. If
the crimson or red color develops after adding and shaking with sugar, then alone
Vanaspati or Margarine is present
Mashed potatoes other starches:
โข The presence of mashed potatoes and sweet potatoes in a sample of butter can easily
detected by adding a few drops of iodine (which is brownish in colour), turns to blue.
3. Edible oil:
Prohibited color:
โข Take 5 ml of sample in a test tube and add 5 ml of concentrated hydrochloric acid.
Shake gently; let it stand for 5 minutes. Color will separate in the upper layer of the
solution.
4. Detection from Food Grain and their Products:
A. Wheat, Rice, Maize, Jawar, Bajra, chana, Barley etc.:
7. Dust, pebble, stone, straw, weed seeds, damaged grain, weevilled grain, insects,
rodent hair and excreta:
โข These may be examined visually to see foreign matter, damaged grains, discolored
grains, insects, rodent contamination etc.
โข Damaged / discolored grains should be as low as possible since they may be affected by
fungal toxins, argemone seeds, Dhatura seeds etc. In moderately excessive amount can
result in risk to health, Discard the damaged undesirable grains before use
B. Maida:
Resultant atta or cheap flour:
โข When dough is prepared from resultant or left out atta, more water has to be used. The
normal taste of chapattis prepared out of wheat is somewhat sweetish whereas those
prepared out of adulterated wheat will taste insipid.
C. Maida/ Rice:
Boric Acid:
โข Take a small amount of sample in a test tube, add some water and shake. Add a few drops
of HCl. Dip a turmeric paper strip if it turns red, boric acid is present.
D. Wheat barja and other grains:
Ergot (a fungus containing poisonous substance):
โข Purple black longer sized grains in Bajra show the presence of Ergots,
โข Put some grains In a glass tumbler containing 20 per cent salt solution (20 gm common
salt to 100 ml water) purple black longer size grain Ergot floats over the surface while
sound grains settle down.
E. Dhatura:
โข Dhatura seeds are flat with edges with blackish brown color which can be separated out
by close examination.
F. Karnel Bunt:
โข The affected wheat kernel have a dull appearance, blackish in color and rotten fish smell,
5. Detection from Spices:
โข 1. Whole spices:
8. Dirt, dust, straw, insect, damaged seeds, other seeds, rodent hair and excrete
โข These can be examined visually
2. Black pepper:
Papaya seeds:
โข Papaya seeds can be separated out from pepper as they are shrunken, oval in shape and
greenish brown or brownish black in color.
Light black Pepper:
โข Float the sample of black pepper in alcohol (rectified spirit). The black pepper berries
sink while the papaya seeds and light black pepper float.
โข Press the berries with the help of fingers light peppers will break easily while black
berries of pepper will not break.
Coated with mineral oil:
โข Black pepper coated with mineral oil gives Kerosene like smell.
3. Cloves:
Volatile oil extracted (exhausted cloves):
โข Exhausted cloves can be identified by its small size and shrunken appearance. The
characteristic pungent of genuine cloves is less pronounced in exhausted cloves
Coated with mineral oil:
โข Cloves coated with mineral oil gives kerosene like smell
4. Mustard seed:
Argemone seed:
โข Mustard seeds have a smooth surface. The argemone seed have grainy and rough surface
and are black and hence can be separated out by close examination. When Mustard seed
is pressed inside it is yellow while for Argemone seed it is white.
โข Use magnifying glass for identification.
5. Powered spices:
Added starch:
9. โข Add a few drops of tincture of Iodine or Iodine solution. Indication of blue colour shows
the presence of starch.
โข Iodine test for added starch is not applicable for turmeric powder.
Common Salt:
โข Taste for addition of common salt.
6. Turmeric Powder:
Colored saw dust:
โข Take a tea spoon full of turmeric powder in a test tube. Add a few drops of concentrated
Hydrochloric acid. Instant appearance of pink colour which disappears on dilution with
water shows the presence of turmeric. If the colour persists, metanil yellow (an artificial
colour) a not permitted coal tar colour is present.
โข This test is only for Metanil yellow.
7. Turmeric whole:
Lead chromate:
โข Appears to be bright in colour which leaves colour immediately in water.
Chalk Powder or yellow soapstone powder:
โข Take a small quantity of turmeric powder in a test tube containing small quantity of
water. Add a few drops of concentrated Hydrochloric acid, effervescence (give off
bubbles) will indicate the presence of chalk or yellow soap stone powder.
8. Chilies powder:
Brick powder, salt powder or talc, powder:
โข Take a tea spoon full of chillies powder in a glass of water. Coloured water extract will
show the presence of artificial color.
โข Any grittiness that may be felt on rubbing the sediment at the bottom of glass confirms
the presence of brick powder/sand, soapy and smooth touch of the white residue at the
bottom indicates the presence of soap stone.
โข To a little powder of chilli add small amount of conc. HC1 and mix to the consistency of
paste, dip the rear end of the match stick into the paste and hold over the flame, brick red
flame color due to the presence of calcium slats in brick powder.
โข This test is only for earthy material
HEALTH HAZARDS OF FOOD ADULTERATION:
10. Some health hazards associated with specific food adulteration incudes;
โข Mineral oil if added to edible oil and fats can cause cancers.
โข Lead chromate when added to turmeric powder and spices can cause anaemia, paralysis,
brain damage and abortions.
โข Lead added to water, natural and processed food can lead to lead poisoning, foot drop,
insomnia, constipation, anaemia, and mental retardation.
โข Cobalt added to water and liquors and can cause cardiac damage also copper, tin, and
zinc can cause colics, vomiting and diarrhoea.
โข Mercury in mercury fungicide treated grains, or mercury-contaminated fish can cause
brain damage, paralysis, and death.
โข Non-permitted color or permitted food color like metal yellow, beyond the safe limit in
colored food can cause allergies, hyperactivity, liver damage, infertility, anaemia, cancer
and birth defects.