Index: Study of Common Food Adulterants in Fat, Oil, Butter, Sugar, Turmeric Power, Chilli Powder and Pepper

Study of common food adulterants in fat, oil, butter,
sugar, turmeric power, chilli powder and pepper.
INDEX
• INTRODUCTION
• THEORY
• EXPERIMENT 1 : To detect the presence of adulterants in fat, oil and butter.
• EXPERIMENT 2 : To detect the presence of adulterants in sugar.
• EXPERIMENT 3 : To detect the presence of adulterants in chilli powder,
turmeric powder and pepper.
• CONCLUSION
• PRECAUTION
INTRODUCTION
Food is one of the basic necessities for sustenance of life. Pure,

fresh and healthy diet is most essential for the health of the people.
It is no wonder to say that community health is national wealth.
Adulteration of food-stuffs was so rampant, widespread and
persistent that nothing short of a somewhat drastic remedy in the
form of a comprehensive legislation became the need of the hour.
To check this kind of anti-social evil a concerted and determined
onslaught was launched by the Government by introduction of the
Prevention of Food Adulteration Bill in the Parliament to herald
an era of much needed hope and relief for the consumers at large.
‘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
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 —
• A Central Food Laboratory to which food samples can be
referred to for final opinion in disputed cases (clause 4),
• 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),
• 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)
2
THEORY
The increasing number of food producers and the outstanding
amount of import foodstuffs enables the producers to mislead
and cheat consumers. To differentiate those who take advantage
of legal rules from the ones who commit food adulteration is very
difficult. The consciousness of consumers would be crucial.
Ignorance and unfair market behavior may endanger consumer
health and misleading can lead to poisoning. So we need simple
screening tests for their detection. In the past few decades,
adulteration of food has become one of the serious problems.
Consumption of adulterated food causes serious diseases like
cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and
butter are paraffin wax, castor oil and hydrocarbons. Red chilli
powder is mixed with brick powder and pepper is mixed with
dried papaya seeds. These adulterants can be easily identified by
simple chemical tests. Several agencies have been set up by the
Government of India to remove adulterants from food stuffs.
AGMARK: Acronym for agricultural marketing....this
organizationcertifies food products for their quality. Its objective
is to promote theGrading and Standardization of agricultural
and allied commode.
3
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).
Act, 1971 (41 of 1971).
Act, 1976 (34 of 1976).
Act, 1986 (70 of 1986).
4
EXPERIMENT 1
AIM: To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS: Test-tube, acetic anhydride, conc. H2SO4,

acetic acid, conc. HNO3.
PROCEDURE:
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows:
(i ) Adulteration of paraffin wax and hydrocarbon in
vegetable ghee-
Heat small amount of vegetable ghee with acetic anhydride.
Droplets of oil floating on the surface of unused acetic anhydride
indicates the presence of wax or hydrocarbons.
(ii) Adulteration of dyes in fat-
Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid
and 4mL of acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.
(iii) Adulteration of argemone oil in edible oils-
To small amount of oil in a test-tube, add few drops of conc.
HNO3 and shake. Appearance of red colour in the acid layer
indicates presence of argemone oil.
5
EXPERIMENT 2
AIM: 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.
To detect the presence of adulterants in samples of chilli powder,
turmeric powder.
6
EXPERIMENT 3
AIM: To detect the presence of adulterants in chilli powder,
turmeric powder and pepper.
REQUIREMENTS: Test-tubes, conc. HCl, dil. HNO3, KI solution
PROCEDURE:
Common adulterants present in chilli powder, turmeric powder
and pepper are red coloured lead salts, yellow lead salts and
dried papaya seeds respectively.
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 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.
(iii) 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.
(iv) 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
7
OBSERVATION TABLE
EXPERIMENT PROCEDURE OBSERVATION
Adulteration of paraffin Heat small amount Appearance of oil floating
wax and hydrocarbon of vegetable ghee with on the surface.
in vegetable ghee acetic anhydride. Droplets
of oil floating on the
surface of unused acetic
anhydride indicate the
presence of wax or
hydrocarbon.
Adulteration of dyes in fat Heat 1mL of fat with Appearance of pink colour.
a mixture of 1mL of
conc. H2SO4 and 4mL of
acetic acid.
Adulteration of argemone To small amount of oil in No red colour Observed.
oil in edible oils a test tube, add few drops
of conc.HNO3 & shake.
Adulteration of various Take small amount of Pure sugar dissolves in
insoluble substances in sugar in a test tube and water but
sugar shake it with little water. insoluble impurities do not
dissolve.
Adulteration of yellow lead To sample of Appearance of magenta
salts to turmeric powder turmeric powder, add conc. colour.
HCl.
Adulteration of red lead To a sample of chilli No yellow ppt.
salts in chilli powder powder,add dil. HNO3.
Filter the solution and add
2 drops of KI solution to
the filtrate.
Adulteration of Add small amount of Brick powder settles at the
brick powder in given red chilli powder in a bottom while pure chilli
chilli powder beaker containing water. powder floats over water.
Adulteration of Add small amount of Dried papaya seeds being
dried papaya seeds sample of pepper to lighter float over water
in Pepper beaker containing water while pure pepper settles
and stir with a glass rod.
8
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 shop.
9
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 colored sweets and buy

only
from reputed shops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
10

Index: Study of Common Food Adulterants in Fat, Oil, Butter, Sugar, Turmeric Power, Chilli Powder and Pepper

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Study of common food adulterants in fat, oil, butter,

sugar, turmeric power, chilli powder and pepper.

Food is one of the basic necessities for sustenance of life. Pure,

‘Adulteration of food-stuffs and other goods’ is now included in

1. The Adaptation of Laws (No.3) Order, 1956.

REQUIREMENTS: Test-tube, acetic anhydride, conc. H2SO4,

REQUIREMENTS: Test-tubes, dil. HCl.

REQUIREMENTS: Test-tubes, conc. HCl, dil. HNO3, KI solution

Selection of wholesome and non-adulterated food is essential for

1. Take only packed items of well-known companies.

2. Buy items from reliable retail shops and recognized

3. Check the ISI mark or Agmark.

4. Buy products of only air tight popular brands.

5. Avoid craziness for artificially colored sweets and buy

from reputed shops.

6. Do not buy sweets or snacks kept in open.

7. Avoid buying things from street side vendors.

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