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Transcript of Food Adulteration Main.doc
Objective
The Objective of this project is to study some of
the common food adulterants present in different
food stuffs.
INTRODUCTION
FOOD ADULTERATION [food adulteration] act of intentionally debasing
the quality of food offered for sale either by the admixture or substitution of
inferior substances or by the removal of some valuable ingredient. The Greek and
Roman classics contain allusions to wine makers and dealers who colored and
flavored their wine. In England as early as the 13th cent., bakers cheapened their
wares or scanted the weight, and lawmakers for the first time made an effort to
prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in
the 18th and early 19th cent., coffee, tea, and cocoa were placed under protection
laws by Parliament, passed not so much in the interest of the consumer as to keep
up internal revenues. About the middle of the 19th cent. chemical and microscopal
knowledge had reached the stage that food substances could be analyzed, and the
subject of food adulteration began to be studied from the standpoint of the rights
and welfare of the consumer. In 1860 the first food law framed in the interest of
the purchaser was passed. That law, lacking sufficient means of enforcement,
remained largely ineffective until 1872, when administrative officials were
appointed and penalties for violation provided. In the United States the federal
Food and Drug Act of 1906 was the result of a long and stormy campaign led by
Dr. Harvey Washington Wiley . This law defined food adulteration and the
misbranding of products; it provided regulations covering the interstate movement
of food and penalties for violations. The act was superseded in 1938 by the more
rigorous Food, Drug, and Cosmetic Act administered since 1940 by the Food and
Drug Administration (now within the Dept. of Health and Human Services). It is
charged with enforcing truthful and informative labeling of essential commodities,
maintaining staff laboratories, and formulating definitions and standards
promoting fair dealing in the interests of the consumer. The 1938 act broadened
the definitions of adulteration, misbranding, and lack of informative labeling; it
provided for factory inspections; and it increased the penalties for violations. It
was amended in 1958 and 1962 to define and regulate food additives and food
coloring. The federal law controls traffic from one state to another and is
supplemented by local regulations that require food handlers to be licensed,
thereby discouraging the spread of disease; it provides for the inspection by health
officers of meat and other foods, of restaurants, and of dairies and cold storage
methods. Food may be poisonous for reasons other than deliberate adulteration.
Adulteration of fats and oils is easy and cannot be easily detected. Ghee
(butter oil) is adulterated with hydrogenated oil and animal fats. Recently, because
of the discovery of synthetic colours and flavours, any fat can be made to look like
ghee and customers may easily be cheated. Til oil and coconut oil are often mixed
with groundnut or cottonseed oil as the latter are cheaper. Mustard seeds are often
mixed with argemone seeds and extracted together. Argemone oil contains an
alkaloid-sanguinarine which is highly toxic and results in dropsy and paralysis.
Adding allylisothiocyanate to soybean oil or palm oil gives the characteristic
pungent smell of mustard oil. Mixing of palm oil with soybean oil is a common
practice among dishonest traders for more profits.
The adulteration of milk is
normally done with the
addition of water and
removal of fat. Sometimes
extraneous substances like
soybean and groundnut
milk, wheat flour, etc are
mixed. Selling diluted
buffalo milk as cow milk is
a common practice in rural
areas. Addition of wheat flour, semolina, etc to milk powder is also common.
TEA leaves may be adulterated with the addition of used tea leaves, sawdust, and
dried and ground leaves other than tea leaves. Spices like chillies and turmeric
powder are adulterated with the addition of lead pigment to impart brightness in
colour and good appearance. Metanil yellow, a carcinogenic agent, is used for
colouring turmeric powder. CHILLI powder is normally adulterated by adding
brick powder. Excessive use of wheat flour in place of milk protein (chhana) in
the preparation of sweetmeat is an example of adulteration. Use of carboxy methyl
cellulose (CMC) in lieu of liquid glucose or sugar syrup in the preparation of soft
drinks is an example of extortion. In the name of various fruit juices, imitation
products are prepared by using artificial and prohibited ingredients instead of
using original fruit juice. Recently, a special drink named mineral water is being
prepared and marketed with little or no assurance of quality.
ADULTERANTS
Adulterants are chemical impurities or substances that by law do not belong
in a food, pesticide, or other substance. Some are added intentionally to lower the
manufacturing cost of the product, or to modify its characteristics in a deceptive
way.
Usage of adulterants was very common and often was a penal offense. A few
examples used through the history are:
Mogdad coffee , whose seeds have been used as an adulterant for coffee
Roasted chicory roots were used for the same purpose, starting during the
Napoleonic era in France
Roasted ground peas, beans, or wheat used to adulterate roasted chicory
Diethylene glycol , used by some winemakers to fake sweet wines
Oleomargarine or lard, added to butter
Rapeseed oil , commonly added to sunflower oil and soybean oil,
brassicasterol being a marker of its presence
Rye flour, corn meal or potato starch used to dilute more expensive
flours; alum is also added to disguise usage of lower-quality flour
Apple jellys were substituted for more expensive fruit jellys, with added
colorant and sometimes even little pieces of wood that simulated eg.
strawberry seeds
Artificial colorants , often toxic - eg. copper, zinc, or indigo-based green
dyes added to absinthe
Sudan I yellow color, added to chili powder
Water , for diluting milk and beer
Lower-quality black tea disguised as higher class
Starch , added to sausages
Cutting agents are often used to adulterate (or "cut") illicit drugs
Adulterants can be also added to urine, in order to interfere with the accuracy of
drug tests. They are often oxidative in nature - hydrogen peroxide, and bleach
have been used, sometimes with pH-adjusting substances like vinegar or sodium
bicarbonate. These can be detected by drug testing labs, but some of the less
expensive tests do not look for them.
WHAT IS ADULTERATED FOOD?
An article of food shall be deemed to be adulterated -
a. if the article sold by a vendor is not of the nature, substance or quality
demanded by the purchaser or which it purports to be;
b. if the article contains any substance affecting its quality or of it is so
processed as to injuriously affect its nature, substance or quality;
c. if any inferior or cheaper substance has been substituted wholly or partly
for the article, or any constituent of the article has been wholly or partly
abstracted from it, so as to affecting its quality or of it is so processed as to
injuriously affect its nature, substance or quality;
d. if the article had been prepared, packed or kept under insanitary
conditions whereby it has become contaminated or injurious to health;
e. if the article consists wholly or in part of any filthy, putrid, disgusting,
rotten, decomposed or diseased animal or vegetable substance or being
insect-infested, or is otherwise unfit for human consumption;
f. if the article is obtained from a diseased animal;
g. if the article contains any poisonous or other ingredient which is injurious
to health;
h. if the container of the article is composed of any poisonous or deleterious
substance which renders its contents injurious to health;
i. if the article contains any prohibited colouring matter or preservative, or
any permitted colouring matter or preservative in excess of the prescribed
limits;
j. if the quality or purity of the article falls below the prescribed standard,
or its constituents are present in proportions other standard, or its
constituents are present in proportions other than those prescribed, whether
or not rendering it injurious to health.
WHEN ARE FOODS MISBRANDED
An article of food shall be deemed to be misbranded-
a. if it is an imitation of, or is a substitute for, or
resembles in a manner likely to deceive, another article
of food, and is not conspicuously labelled so as to
indicate its true character,
b. if it is falsely stated to be the product of any place or country,
c. if it is sold by a name which belongs to another article of food,
d. if it is so coloured, flavoured, coated, powdered or polished as to
conceal any damage to the article or to appear of greater value than it
really is,
e. if false claims are made for it upon the label or otherwise,
f. if, when sold in sealed or prepared packages by its manufacturer, the
contents of each package are not conspicuously and correctly stated on
the outside thereof;
g. if the package containing it is deceptive with respect to its contents, in
any manner, such as label, statement, design or device which is misleading,
h. if the package containing it, or the label thereon, bears the name of a
fictitious individual or company as the manufacturer or producer of the
article,
i. if it purports to be, or is represented as being for special dietary uses,
unless its label bears the prescribed information concerning its dietary
properties,
j. if it contains any artificial flavouring, colouring or chemical
preservatives without declaring the same on the label, or in violation of
the requirements of this Act and the Rules made thereunder, and
k. if it is not labelled in accordance with the requirements of this Act and
the Rules made thereunder.
MILK
INTRODUCTION
It is sad to note that most Indians are resigned to drinking milk diluted with water which
not only reduces the nutritious value of the beverage but also poses risk to health. Delhi
Chief Minister Sheila Dixit says: “We have a huge challenge before us. We need more
laboratories to test milk. India being largely a vegetarian society relies on milk rather
than meat for its nutritional needs.”
A glass (250ml) of unadulterated whole milk will give around 146 kcals; 8gms of fat and
protein with 257mg of calcium. Calciumand other vitamins and minerals in milk make it
an important part of a healthful diet for people of all ages. The benefits of drinking milk
include strengthening bones, improved cardiovascular and oral healthand even relief from
PMS.
ADULTERANTS USED IN MILK
Milk is most commonly diluted with water - this not only reduces its nutritional value,
but contaminated water can also cause additional health problems.
The other adulterants used are mainly starch, sodium hydroxide (caustic soda), sugar,
urea, hydrated lime, sodium carbonate, formalin, and ammonium sulfate.
The Indian Council of Medical Research has reported that “milk adulterants have
hazardous health effects. The detergent in milk can cause food poisoning and other
gastrointestinal complications. Its high alkaline level can also damage body tissue and
destroy proteins. Other synthetic components can cause impairments, heart problems,
cancer or even death. While the immediate effect of drinking milk adulterated with urea,
caustic soda and formalin is gastroenteritis, the long-term effects are far more serious.”
Urea can lead to vomiting, nausea and gastritis. Urea is particularly harmful for the
kidneys, and caustic soda can be dangerous for people suffering from hypertension and
heart ailments.
Formalin can cause more severe damage to the body like liver damage. The health impact
of drinking milk adulterated with these chemicals is worse for children. Caustic soda
harms the mucosa of the food pipe, especially in kids. The chemical which contains
sodium, can act as slow poison for those suffering from hypertension and heart ailments.
To avoid these dangers, it is best to buy milk from a renowned source. For those who
can, buying milk sold by reputed companies in tetra packs is also a good option.
DETECTION
Objective:
To detect various adulterants present in milk using specific biochemical tests.
Theory:
Milk procurement is one of the important aspects that ensure the safety level of
the milk. Quality control tests for milk are a considerable aspect to assure adulterant free
milk for consumption. Adulteration of milk is considered to reduce the quality of milk.
Adulterants like soap, acid, starch, table sugar and chemicals like formalin are added to
the milk. Most of the chemicals used as adulterants are poisonous and cause health
hazards. Adulterants are mainly added to increase the shelf life of milk. Some of the
preservatives like acid and formalin is added to the milk as adulterants, thereby
increasing the storage period of milk. Generally, water is added to the milk to increase
the volume content of the milk. Some of the common adulterants found in milk and their
detection are discussed.
1) Microorganism:
Milk may contain some harmful microorganisms like bacteria along with some
potentially beneficial microbes. Microbiological analysis of milk is carried out to
determine the degree of bacterial contamination in milk and to understand the chemical
changes brought in milk as a result of microbial action. Pasteurization is done to destroy
such harmful bacteria. If pasteurization of milk is not carried out properly there will be
presence of larger count of bacteria in the milk. Methylene blue Reduction test is used to
detect the presence of bacteria in milk. This test works on the principle that the methylene
blue indicator is present in an oxidized form, but in the presence of bacteria, leads to the
reduction of this indicator in a comparatively short span of time. The blue color
developed on addition of the indicator to the milk will change to white color within a
short period indicates the presence of bacteria in the milk and thus denotes improper
pasteurization.
2) Table Sugar:
The common sugar present in milk is lactose. The fat content of the milk is more
compared to the protein content. Table sugar like sucrose is added to the milk to increase
the carbohydrate content of the milk and thus the density of milk will be increased. So the
milk can now be adulterated with water and it will not be detected during the lactometer
test. Ketose sugar will react with the resorcinol to give a red colored precipitate,
indicating the presence of Table sugar in milk.
3) Starch:
Milk contains relatively large amount of fat. Addition of carbohydrate to milk
increases its solid content. There by reducing the amount of fat present in the milk. Starch
is one such component that is added to adulterate milk. The test to detect starch in milk
uses iodine solution, addition of which turns the milk solution to blue black color due to
the formation of starch –Iodo complex, in the presence of starch.
4) Acids:
Generally acids like Benzoic acid and Salicylic acid is used as a preservative in
food industry. It is added to milk to preserve and thus increase the shelf life of milk.
Presence of these acids can be detected by adding conc.sulphuric acid and ferric
chloride, which when reacts with benzoic acid and salicylic acid to give buff colored and
violet colored reaction products.
5) Soap:
Soap is added to milk to increase the foaming of milk and thus to have thick milk.
Addition of such chemicals will cause health problem especially related to stomach and
kidneys. Soap can be detected by adding phenolphthalein indicator to the adulterated
milk. A pink color will be observed if soap is present as the alkali will be neutralized by
the acidity of the milk when phenolphthalein indicator is added.
6) Formalin:
Formalin is a preservative and can preserve milk for long period of time. Due to its
high toxicity, it is considered to cause liver and kidney damage. Formalin reacts with
Sulphuric acid and ferric chloride to give a purple colored ring at the junction of the milk
layers, thereby indicating the presence of formalin adulterated in milk.
7) Ammonium Sulphate:
Ammonium Sulphate is added to the milk as it increases the lactometer reading by
maintaining the density of milk. Ammonium sulphate adulterated milk can be detected
by adding sodium hydroxide, sodium hypochlorite and phenol, the reaction of the three
reagents with ammonium sulphate results in formation of deep blue colour. The deep blue
color is generated when the amine reacts with phenol in the presence of hypochlorite in
an alkaline environment, results in the formation of a complex which is blue in color.
KHOYA
INTRODUCTION
Khoa is a milk food widely used in Indian and Pakistani cuisine, made of either dried
whole milk or milk thickened by heating in an open iron pan.
It is similar to ricotta cheese, but lower in moisture[1] and made from whole milk instead
of whey.
There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning “rock,”
has 50% moisture by weight and is the hardest of the three types; it can be grated
like cheese. It can be aged for up to a year, during which it develops a unique aroma and
a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture.
For daanedaar, the milk is coagulated with an acid during the simmering; it has a
moderate moisture content.[2] Different types of khoya are used for different preparations.
PREPARATION
A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is
used as the base for a wide variety of Indian sweets. About 600,000 metric tons are
produced annually in India. Khoa is made from both cow and water buffalo milk.
Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use
in the summer, and may acquire a green tinge and grainier texture from a surface mould.
This is calledhariyali (green khoa) and is used to make gulab jamun.
Khoa is made by simmering full-fat milk in an iron karahi for several hours, over a
medium fire. The gradual vaporization of its water content leaves coagulated solids in
milk, which is khoa. The ideal temperature to avoid scorching is 175–180°F (about
80°C).[2] Another quick way of making khoa is to add full fat milk powder to skimmed
milk and mixing and heating until it becomes thick. This may, however, not have the
same characteristics as traditionally made khoa.
USES
Khoa is used in various types of sweets:
Pedha (penda in Gujarati) is sweetened khoa formed into balls or thick disks (like
patties) with flavorings such as saffron and/or cardamom added.
Gulab Jamun Also a round ball sweet made from khoya and then deep fried and
soaked in rose water flavoured sugar or honey syrup. A very popular South Asian
sweet.
Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically,
another ingredient, such as thickened fruit pulp or coconut shavings, is added to
khoya and slow cooked until the moisture evaporates sufficiently to give the
consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or
diamond shapes.
Gujia, a sweet dumpling stuffed with khoa
Halwa is essentially a fudge made by adding khoa to give a dairy-like taste and
texture and as a thickening agent.
DETECTION OF ADULTERATION IN KHOA
Objectives:
To detect adulterated khoa.
Relevant information:
Khoa is often adulterated with wheat or rice flour (starch). Hence iodine method is used
to its direction; iodine solution gives intense blue colour with starch due to formation of
unstable complex starch iodine compound.
Material required:
i) Khoa
ii) Starch
iii) Water
iv) Iodine solution (1%)
Apparatus:
i) Test tube
ii) Test tube holder
iii) Gas burner
iv) Physical balance.
Procedure:
1. Mix about 5 gm of khoa in 15 ml water.
2. Take about 3 gm of the mixed solution in a test tube.
3. Boil the content over a burner.
4. Cool and add one drop of 1 % iodine solution and observe the colour.
5. Presence of starch as adulterant in khoa gives blue colour with iodine solution.
SUGAR
INTRODUCTION
Sugar is the generalised name for a class of chemically-related sweet-flavored
substances, most of which are used as food. They are carbohydrates, composed of
carbon, hydrogen and oxygen. There are various types of sugar derived from different
sources. Simple sugars are called monosaccharides and include glucose (also known as
dextrose), fructose and galactose. The table or granulated sugar most customarily used
as food is sucrose, a disaccharide (in the body, sucrose hydrolyses into fructose and
glucose). Other disaccharides include maltose and lactose. Chemically-different
substances may also have a sweet taste, but are not classified as sugars. Some are used
as lower-calorie food substitutes for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants but are only present in sufficient
concentrations for efficient extraction in sugarcane and sugar beet. Sugarcane is a giant
grass and has been cultivated in tropical climates in the Far East since ancient times. A
great expansion in its production took place in the 18th century with the setting up of
sugar plantations in the West Indies and Americas. This was the first time that sugar
became available to the common people who had previously had to rely on honey to
sweeten foods. Sugar beet is a root crop and is cultivated in cooler climates and became a
major source of sugar in the 19th century when methods for extracting the sugar became
available. Sugar production and trade has changed the course of human history in many
ways. It influenced the formation of colonies, the perpetuation of slavery, the transition
to indentured labour, the migration of peoples, wars between sugar trade-controlling
nations in the 19th century, and the ethnic composition and political structure of the new
world.
The world produced about 168 million tonnes of sugar in 2011. The average person
consumes about 24 kilograms of sugar each year (33.1 kg in industrialised countries),
equivalent to over 260 food calories per person, per day. Sugar provides energy but
no nutrients—empty calories.
Since the latter part of the twentieth century, it has been questioned whether a diet high in
sugars, especially refined sugars, is bad for human health. Sugar has been linked to
obesity and suspected of or fully implicated as a cause in the occurrence of diabetes,
cardiovascular disease, dementia, macular degeneration and tooth decay. Numerous
studies have been undertaken to try to clarify the position but with varying results, mainly
because of the difficulty of finding populations for use as controls that do not consume or
are largely free of any sugar consumption.
PREPARATION
Sugarcane (Saccharum spp.) is a perennial grass in the family Poaceae. It is cultivated
in tropical and sub-tropical regions for the sucrose that is found in its stems. It requires a
frost-free climate with sufficient rainfall during the growing season to make full use of
the plant's great growth potential. The crop is harvested mechanically or by hand,
chopped into lengths and conveyed rapidly to the processing plant. Here it is either milled
and the juice extracted with water or the sugar is extracted by diffusion. The juice is then
clarified with lime and heated to kill enzymes. The resulting thin syrup is concentrated in
a series of evaporators after which further water is removed by evaporation in vacuum
containers. The resulting supersaturated solution is seeded with sugar crystals and the
sugar crystallizes out, is separated from the fluid and dried. Molasses is a by-product of
the process and the fiber from the stems, known as bagasse, is burned to provide energy
for the sugar extraction process. The crystals of raw sugar have a sticky brown coating
and can either be used as they are or can be bleached by sulphur dioxide or treated in
a carbonatation process to produce a whiter product.
DETECTION
Aim
To detect the presence of adulterants in sugar requirements
Test tubes, Con. H2So4, Alcoholic solution of α-napthol, dil HCl
Procedure
Sugar is usually contaminated with NaHCO3 and other insoluble substances, which are
detected as follows-
Adulteration of various insoluble substances in sugar
Take small amount of sugar in a test tube and shake it with little water but insoluble
impurities do not dissolve.
Adulteration of chalk powder, NaHCO3 in sugar
To a small amount of sugar in test tube. Add few drops of dil HCl. Brisk effervescence of
CO2 shows the presence of chalk powder or NaHCO3 in given sample of sugar.
To detect the presence of adulterants in sugar REQUIREMENTS Test-tubes, dil. HCl.
PROCEDURE Sugar is usually contaminated with washing soda and other insoluble
substances which are detected as follows : (i) Adulteration of various insoluble
substances in sugar Take small amount of sugar in a test-tube and shake it with little
water. Pure sugar dissolves in water but insoluble impurities do not dissolve. (ii)
Adulteration of chalk powder, washing soda in sugar To small amount of sugar in a test-
tube, add few drops of dil. HCl. Brisk effervescence of CO2 shows the presence of chalk
powder or washing soda in the given sample of sugar.
Read more at: http://projects.icbse.com/chemistry-311
TUMERIC POWDER
INTRODUCTION
Turmeric is a spice used in cooking, as well as for medicine and as a dye for food and
fabric. It imparts a subtle flavor and brilliant yellow color. Therapeutically, turmeric is
known as a powerful anti-inflammatory and antioxidant, helpful in the treatment of skin
diseases, digestive problems, bacterial and viral infections, wounds, and many other uses.
Turmeric is the rhizome (a stem that grows underground) of a plant (Curcuma longa L.)
in the Ginger family, Zingiberaceae. It is related to gingerroot and arrowroot. Turmeric
has been in use for thousands of years and has also been called "golden spice" and
"Indian saffron".
Turmeric powder is widely used to color and flavor mustard, relish, chutney, and pickles.
It is a component of curry spice mixtures and commonly used in Indian and Indonesian
cooking, where it originated. Turmeric enhances the flavor of many foods, including
meats, poultry, seafood, eggs, potatoes, rice, lentils, and vegetables.
For yellow color, you can substitute annatto seeds, marigold blossoms, saffron (which is
much more expensive), curry powder, or mustard powder. However, there is no substitute
for the flavor of turmeric and each of these substitutes carry their own distinct flavor.
PREPARATION
Metanil yellow is an azo dye synthesized from the coupling of metanilic acid and
diphenylamine, as described here. Here's a sketch:
Now, the thing with most azo dyes like metanil yellow is that when they are taken
internally, liver enzymes or intestinal flora will usually reduce the azo dye to the
components that were used in the diazo coupling. (See this article for more details.) For
metanil yellow, the metanilic acid is poorly absorbed from the intestinal tract (and is thus
easily excreted), and your remaining worry is the diphenylamine, which is a suspected
mutagen and carcinogen (apart from the usual toxicity associated with arylamines). (In
short, the metanil yellow itself is not your worry, but the metabolite diphenylamine sure
is.)
By way of contrast, the natural coloring agent in turmeric is the phenolic compound
curcumin:
As it turns out, both compounds are in fact acid-base indicators, though they have
different transition ranges; for metanil yellow, the pH transition range is 1.2-2.3 (red to
yellow), while for curcumin, the transition range is 7.8-9.2 (yellow to red-brown). (Data
taken from the Handbook of Acid-Base Indicators.) I'm not quite sure where the
purple/violet color would come from, but the key point is that natural turmeric would be
reddish in an alkaline environment, while metanil yellow will be reddish in an acidic
environment; however, vinegar (pH ~ 2.4) is not sufficiently acidic to display the color
change for metanil yellow, and thus a stronger acid like hydrochloric acid is needed to
display the color change.
ADULTERANTS
Common adulterants in turmeric include rice flour, Wheat or jowar flour saw dust, rice,
metanil yellow, yellow clay. Yellow clay can be detected by mixing turmeric with water.
Yellow clay will settle down to the bottom after sometime leaving the turmeric on the
top. Instant appearance of violet color after addition of few drops of Conc.HCl to the
sample indicates the presence of metanil yellow. Lead chromate is also added which is
highly poisonous. Dangerous chemicals and pesticides are used in growing the plants
such as Copper Oxychloride; Dithane M-45; Bavistin are said to cause sperm damage in
males.
DETECTION OF FOOD ADULTERATION IN TURMERIC
AIM : To detect the presence of adulterants in samples of turmeric powder.
REQUIREMENTS: Test-tubes, conc. HCl.
PROCEDURE: Common adulterants present in turmeric powder are red coloured yellow
lead salts , Chalk powder.They are detected as follows .
(i) Adulteration of yellow lead salts to turmeric powder
To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric powder.
(ii)Adulteration of Chalk or yellow soap stone powder to turmeric powder
Take a small quantity of turmeric powder in a test tube containing small quantity of
water. Add a few drops of conc. HCL, effervescence will indicate the presence of chalk
or yellow soap stone powder.
(iii)Adulteration of Starch of maize, wheat, tapioca, rice to turmeric powder
A microscopic study reveals that only pure turmeric is yellow coloured, big in size and
has an angular structure. While foreign/added starches are colourless and small in size as
compared to pure turmeric starch.
CHILLI POWDER
INTRODUCTION
Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or
more varieties of chili pepper, sometimes with the addition of other spices (when it may
be known aschili powder blend). It is used as a spice to add pungency or piquancy and
flavor to dishes. In American English the name is usually spelled "chili", or, less
commonly, "chile". In British Englishthe spelling "chilli" (with two "l"s) is used
consistently.
Chili powder is sometimes known by the specific type of chili pepper used (such
as cayenne pepper). It is used in many different cuisines, including Tex-
Mex, Indian, Chinese, Korean and Thai.
Chili powder blend is composed chiefly of chili peppers and blended with other spices
including cumin, oregano, garlic powder, and salt. The chilis are most commonly either
red chili peppers or cayenne peppers, which are both of the species Capsicum annuum;
many types of hot pepper may be used, including ancho, jalapeño, New Mexico,
and pasilla chilis. As a result of the various potential additives, the spiciness of any given
chili powder is variable.
Chili powder blends are especially popular in American cuisine, where they are the
primary flavor ingredient in chili con carne. The first commercial blends of chili powder
in the U.S. were created by D.C. Pendery and William Gebhardt for this dish.
[3] Gebhardt opened Miller's Saloon in New Braunfels, Texas. Chili was the town's
favorite dish. However, chili peppers could only be found at certain times of the year.
Gebhardt imported some ancho peppers from Mexico and ran the peppers through a
small meat grinder three times and created the first commercial chili powder, which
became available in 1894.
ADULTERANTS
Adulteration may have sneaked into your kitchen too. Turmeric, red-chilli powder,
coriander, cumin powder- essential ingredients of food cooked in your home could all be
fake.
Often, red chilli powder is sold at a lower price than the actual chillies. Despite being a
processed food product, what makes this possible?
Here is how: "Red chilli powder often contains only 30 per cent good chilli. The
remaining 70 per cent are chillies that have been rejected by shops or are rotten.
These are first dried and then red edible colour is added to them before being powdered
and sold. This is what ensures the reddish colour the moment you add it to your food,"
said sources.
DETECTION
AIM : To detect the presence of adulterants in samples of chilli powder.
REQUIREMENTS:Test-tubes , dil. HNO3.
PROCEDURE:Common adulterants present in chilli powder are red coloured lead
salts, brick powder. They are detected as follows .
(i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of
potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in
chilli powder.
(ii) Adulteration of brick powder in red chilli powder
Add small amount of given red chilli powder in beaker containing water. Brick powder
settles at the bottom while pure chilli powder floats over water.
(iii) Adulteration of Oil solube coal tar colour in red chilli powder.
Take 2 gms of the samples in a test tube, add few ml of solvent ether and shake, Decant
ether layer into a test tube containing 2ml of dilute Hydrochloric acid . Shake it, the lower
acid layer wil be coloured distinct pink to red indicating presence of oil soluble colour.
PEPPER
INTRODUCTION
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for
its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a
peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red
when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the
ground pepper derived from them, may be described simply as pepper, or more precisely
as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit)
and white pepper (unripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere
in tropical regions. Currently Vietnam is the world's largest producer and exporter of
pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavour and as a medicine.
Black pepper is the world's most traded spice. It is one of the most common spices added
to European cuisine and its descendants. The spiciness of black pepper is due to the
chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs.
It is ubiquitous in the modern world, often paired with salt.
PREPARATION
Black pepper is produced from the still-green unripe drupes of the pepper plant. The
drupes are cooked briefly in hot water, both to clean them and to prepare them for drying.
The heat rupturescell walls in the pepper, speeding the work
of browning enzymes during drying. The drupes are dried in the sun or by machine for
several days, during which the pepper around the seed shrinks and darkens into a thin,
wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates,
the berries are separated from the stem by hand and then sun-dried without the boiling
process.
Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by
crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is
also used as an ayurvedic massage oil and used in certain beauty and herbal treatments.
ADULTERANTS
Pepper.--Black and white pepper are the fruit of the pepper plant (_Piper nigrum_), a
climbing perennial shrub which grows in the East and West Indies, the greatest
production being in Sumatra. For the black pepper, the berry is picked before thoroughly
ripe; for the white pepper, it is allowed to mature. White pepper has the black pericarp or
hull removed. Pepper owes its properties to an alkaloid, piperine, and to a volatile oil. In
the black pepper berries there is present ash to the extent of about 4.5 per cent, it ought
not to be above 6.5 per cent; ether extract, including piperine and resin, not less than 6.5
per cent; crude fiber not more than 16 per cent; also some starch and nitrogenous
material. The white pepper contains less ash and cellulose than the black pepper. Ground
pepper is frequently grossly adulterated; common adulterants being: cracker crumbs,
roasted nut shells and fruit stones, charcoal, corn meal, pepper hulls, mustard hulls, and
buckwheat middlings. The pepper berries wrinkle in drying, and this makes it difficult to
remove the sand which may have adhered to them. An excessive amount of sand in the
ash should be classed as adulteration. Adulterants in pepper are detected mainly by the
use of the microscope. The United States standard for pepper is: not more than 7 per cent
total ash, 15 per cent fiber, and not less than 25 per cent starch and 6 per cent non-volatile
ether extract.
DETECTION
AIM : To detect the presence of adulterants in samples of pepper.
(i) Adulteration of dried papaya seeds in pepper
Add small amount of sample of pepper to a beaker containing water and stir with a glass
rod. Dried papaya seeds being lighter float over water while pure pepper settles at the
bottom.
(ii)Adulteration of Coated with mineral oilseeds in pepper
Black pepper coated with mineral oil gives Kerosene like smell.
(iii)Adulteration of Light black pepper in pepper.
Float the sample of black pepper in alcohol (rectified spirit). The mature black pepper
beries sink while the papaya seeds and light black pepper float.
PROHIBITION
PROHIBITION ON THE MANUFACTURE, SALE, ETC. OF
CERTAIN FOOD ARTICLES
No person shall manufacture, store, sell or distribute
(i) any adulterated food, (ii) any misbranded food,
(iii) food articles to be sold under licence without fulfilling the conditions of the
licence,
(iv) any food article the sale of which is prohibited by the Food (Health) Authority
in the interest of public health,
(v) any food article in contravention of any other provision of the Act or the Rules,
(see ‘Conditions for Sale’) or
(vi) any adulterant.
The act of storing an adulterated article of food would be an offence only if storing
is for sale. The sale of a part of the stored article constitutes an offence distinct and
independent from the offence of storing for sale.
PROHIBITION ON USE OF CERTAIN EXPRESSIONS WHILE
LABELLING OF EDIBLE OILS AND FATS
The package, label or the advertisement of edible oils and fats shall not use the
expressions Super-Refined, Extra-Refined, Micro-Refined, Double-Refined, Ultra-
Refined, Anti-Cholesterol, Cholesterol Fighter, Soothing to Heart, Cholesterol
Friendly, Saturated Fat Free or such other expressions which are exaggerations of
the quality of the product. (Rule 37 D).
PROHIBITION ON SALE OF CERTAIN ADMIXTURES
For example, cream which has not been prepared exclusively from milk, milk
which contains any added water, ghee which contains any added matter not
exclusively derived from milk fat, a mixture of two or more edible oils as an
edible oil and turmeric containing any foreign substances, etc. (Rule 44)
PROHIBITION ON USE OF ACETYLENE GAS (carbide gas) in artificially
ripening of fruits (Rule 44 AA).
PROHIBITION ON SALE OF FOOD ARTICLES COATED WITH
MINERAL OIL, except in accordance with the permitted standards. (Rule 44
AAA and Appendix B).
RESTRICTION ON SALE OF GHEE having less than specified Reichert value
except under the "AGMARK" seal. (Rule 46).
PROHIBITION ON SALE OF ADMIXTURES OF GHEE OR BUTTER or
on its use as an ingredient in the preparation of an article of food. (Rule 46).
Any food item resembling honey, but not pure honey, shall not be marked
"honey". (Rule 45).
RESTRICTION ON SALE OF KANGRA TEA except only after it is graded
and marked in accordance with the provisions of Agricultural Produce (Grading
and Marketing) Act, 1937 and the Rules made thereunder. (Rule 44E).
CONDITIONS FOR SALE OF FLAVOURED TEA only by those
manufacturers. Who are registered with Tea Board and the package bearing the
label, ‘FLAVOURED TEA’ (Common name of permitted flavour, percentage and
Registration No.). (Rule 44G).
RESTRICTION ON SALE OF COMMON SALT No person shall, sell or offer
or expose for sale or have in his premises for the purpose of sale, common salt for
direct human consumption unless the same is iodised. (Rule 44H).
RESTRICTION ON USE AND SALE OF ARTIFICIAL SWEETENERS
except that saccharin sodium can be added to carbonated water, supari, pan masala
and pan flavouring material within the specified maximum limit and aspertaine
may be sold for diabetic use under medical advice. (Rule 47).
PROHIBITION ON SALE OF PERMITTED FOOD COLOURS, i.e.
Synthetic colours, or their mixtures or any preparation of such colours, except
under a licence. (Rule 48A).
PROHIBITION ON SALE OF PERMITTED FOOD ADDITIVES, except
only under the ISI certification marks. (Rule 48C).
PROHIBITION ON USE OF COUMARIN AND DIHYDRO COCUMARIN,
TANKABEAN (DIPTERYL ADORAT) AND B-ASARANE AND CINAMYL
AUTHRACILATE, as flavouring agents. Any extraneous addition of flavouring
agent should be mentioned on the label attached to any package of food so
flavoured, in capital letters in the following manner:
"CONTAINS ADDED FLAVOUR"
RESTRICTION ON USE OF PRESERVATIVES, Addition of Class I
preservatives i.e. Common Salt, Sugar, Dextrose, Glucose (syrup), Spices, Vinegar
or acetic acid, honey and edible vegetable oil, in any food is not restricted,
provided that the food article to which the preservative has been added conforms
to the specifications laid down in Appendix B.
Class II preservatives such as Benzoic acid and its salts, sodium diacetate and
sodium, potassium and calcium salts of lactic acid, etc. can be used only
restrictively. Use of more than one Class II preservative is prohibited.
CONDITIONS FOR SALE OF A FOOD ARTICLE, Every utensil or
container, used for manufacturing, preparing or containing any food or ingredients
therefor, and second hand tin containers for packaging of edible oils and fats,
meant for sale, shall be maintained in a clean and sanitary condition, away from
impure air or dust, properly covered at all times, and such utensils or containers
shall not be used for any other purpose. Use of rusty containers, improperly tinned
copper or brass containers, containers of aluminium or plastic not conforming to
ISI specifications, etc., in preparation of food, is also prohibited. Besides, certain
special conditions for sale of certain articles such as asafoetida, salseed fat, lactic
acid, edible oils, katha, margarine, milk powder, etc. have also been laid down.
With effect from 22.2.95, on person shall sell powdered spices except in packed
form. No person shall sell or serve food in any commercial establishment in plastic
articles used in catering and cutlery, unless the plastic material used in catering
and cutlery articles, conform to the food grade plastic.
PURCHASER MAY HAVE FOOD ANALYSED
A purchaser of any article of food, or a recognised consumer association, may also
get an article of food analysed by the public analyst on payment of the prescribed
fees, provided that the vendor is informed of this intended action at the time of
purchase. Thereafter, the purchaser or the consumer associations, have to follow
the same procedure as discussed above in the case of Food Inspectors. If the article
of food is found to be adulterated, the fees paid by the purchaser or the association
shall be refunded.
OFFENCES AND PENALTIES
Import, manufacture, storage, sale or distribution of any food article which
is adulterated by allowing its quality or purity to fall below the prescribed
standard, or is misbranded, or in contravention of any provision of the Act
or Rules. Penalty is minimum imprisonment of six months that may extend
upto 3 years and minimum fine of Rs 1000.
Import, manufacture, storage, sale or distribution of any adulterant not
injurious to health. Penalty is minimum imprisonment of six months that
may extend upto 3 years and minimum fine of Rs 1000
Preventing a Food Inspector from taking a sample or exercising his
powers.Penalty is minimum imprisonment of six months that may extend
upto 3 years and minimum fine of Rs 1000
Giving a false warranty in writing in respect of any food article. Penalty is
minimum imprisonment of six months that may extend upto 3 years and
minimum fine of Rs 1000
Import, manufacture, storage, sale or distribution of any food article which
is adulterated within the meaning of any of the sub-clauses(e) to (l) of
section 2(ia); or any adulterant which is injurious to health. Penalty is
minimum imprisonment of one year that may extend upto 6 years and
minimum fine of Rs 2000
Sale or distribution of any food article containing any poisonous or other
ingredient injurious to health, which is likely to cause death or grievous
bodily harm. Penalty is minimum imprisonment of three years that may
extend upto life and minimum fine of Rs 5000
TABLE DEPICTING ADULTERANTS AND EFFECTS
Name of Article Common Adulterants Diseases Caused
1. Black Pepper Dried Seeds of Papaya Stomach irritation, cancer,
liver damage
2. Chili Powder Red saw dust, brick powder Stomach irritation, cancer,
liver damage
3. Sugar Rawa, Fine White Sand &
Dust
Stomach Disorder
4. Turmeric Powder Lead Chromate or Starch
Coloured with metaline
yellow
Anemia, paralysis and brain
damage
5. Cumin seeds Stone and aliked seeds from
wild plants
Stomach disorder and
damage to liver
6. Safaron Coloured dried tendrils of
maize cob
Cancer
EFFECTS OF ADULTERATED FOOD ON HEALTH.
STATEMENT OF OBJECTS AND REASONs
Laws existed in a number of States in India for the prevention of adulteration of
food- stuffs, but they lacked uniformity having been passed at different times without
mutual consultation between States.
The need for Central legislation for the whole country in this matter has been felt since
1937 when a Committee appointed by the Central Advisory Board of Health
recommended this step.
‘Adulteration of food-stuffs and other goods’ is now included in the Concurrent List (III)
in the Constitution of India. It has, therefore, become possible for the Central
Government to enact an all India legislation on this subject. The Bill replaces all local
food adulteration laws where they exist and also applies to those States where there are
no local laws on the subject. Among others, it provides for —
(i) a Central Food Laboratory to which food samples can be referred to for final opinion
in disputed cases (clause 4),
(ii) a Central Committee for Food Standards consisting of representatives of Central and
State Governments to advise on matters arising from the administration of the Act (clause
3), and
(iii) the vesting in the Central Government of the rule-making power regarding standards
of quality for the articles of food and certain other matters (clause 22).
ACT 37 OF 1954
The Prevention of Food Adulteration Bill was passed by both the house of Parliament
and received the assent of the President on 29th September, 1954. It came into force on
Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of
1954).
LIST OF ADAPTATION ORDER AND AMENDING ACTs
1.The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964).
3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971).
4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976).
5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).
GOVERNMENT MEASURES
To check the suppliers of food from doing so, the government has passed a stringent act
which is known as preservation of food Adulteration Act.
They has been implemented with the objective of providing safety to human beings in the
supply of food. It covers safety from risks involved due to contamination of poisonous
elements.
The specification laid down of various foods under the provisions of PFA Act covers
minimum basic characteristics Of the Products Below which it is deemed to be
adulterated and also covers the maximum limit of contaminant not considered being safe
for human beings beyond a certain level.
PRECAUTIONS
By taking a few precautions, we can escape from consuming adulterated products.
1. Take only packed items of well-known companies.
2.Buy items from reliable retail shops and recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially coloured sweets and buy only from reputed shops.
6. Do not buys sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
CONCLUSION
Selection of wholesome and non-adulterated food is essential for daily life to make sure
that such foods do not cause any health hazard. It is not possible to ensure wholesome
food only on visual examination when the toxic contaminants are present in ppm level.
However, visual examination of the food before purchase makes sure to ensure absence
of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer
at the time of purchase of food after thoroughly examining can be of great help.
Secondly, label declaration on packed food is very important for knowing the ingredients
and nutritional value. It also helps in checking the freshness of the food and the period of
best before use. The consumer should avoid taking food from an unhygienic place and
food being prepared under unhygienic conditions. Such types of food may cause various
diseases. Consumption of cut fruits being sold in unhygienic conditions should be
avoided. It is always better to buy certified food from reputed shops.
BIBLOGRAPHY
1. Website
www.wikipedia.org
www.google.com
www.yahoo.com
2. BOOKS:
Comprehensive Practical Manual
Pradeep’s New Course Chemistry
NCERT Class XII
http://www.desidieter.com/article/milk-adulteration.html
http://amrita.vlab.co.in/?sub=3&brch=63&sim=1091&cnt=1