STUDY OF

ADULTERATIONS
IN FOOD-STUFFS

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 TABLE OF CONTENTS

S.NO TOPIC PG.NO

1. Introduction
2. Statement of object and
reasons
3. Objective
4. Theory
5. Experiment 1
6. Experiment 2
7. Experiment 3
8. Observation
9. Most common
adulterant in India
10. Precautions
11. Government measures
12. Conclusion
13. Bibliography

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 INTRODUCTION

 Food is the basis of life and gives us the necessary nutrients

and energy for growth, development, and wellness.

 Nevertheless, in the modern world, the integrity of food is

being threatened more and more by a widespread and sinister
activity called food adulteration.

 Food adulteration is the intentional or unintended inclusion of

harmful, substandard, or unwanted ingredients into food
products that not only lowers their quality but also causes
severe health hazards to consumers.

 Food adulteration is usually done for profit, to improve looks,

or extend shelf life—without considering the impact on one's
health.

 Generally used foodstuffs like milk, sugar, pulses, spices, and

tea leaves are regularly adulterated with water, chalk powder,
soapstone, artificial colouring, and starch.

 These adulterants, despite having a harmless appearance in

minor amounts, result in a range of diseases from simple
digestive disorders to more serious ones such as food
poisoning, kidney damage, and cancer.

 A majority of consumers do not know about the sneaky threats

hidden in the food they eat every day. Therefore, this project is
intended to scan and identify commonly used food adulterants
in food products using basic and readily available chemical
tests.

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 In this research, not just the identification of these adulterants
but also awareness about food safety, healthy consumer
choice, and the necessity of eating pure and unadulterated
food are endeavour to promote.

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 What is Adulterants?

Adulterants are unwanted or harmful substances that are added to

food to increase quantity or make more profit. These substances
lower the quality of food and can be dangerous to our health.

Examples:

 Adding water to milk

 Mixing chalk powder in sugar
 Using artificial colour in turmeric

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 Why is food Adulterants is done ?

Food adulteration is practiced for various purposes, primarily for profit

and negligence. Below are the most significant reasons:

 To Boost Profits:
Traders add inexpensive or poisonous materials to raise the amount of
food and make more profits.

 To Enhance Appearance:
Synthetic colours or chemicals are added in order to make food appear
fresher, cleaner, or more appealing.

 To Prolong Shelf Life:

Adulterants are also employed for longer preservation of food even when it
is not safe to do so.

 Lack of Awareness or Carelessness:

Poor handling, storage, or ignorance during processing at times results
in adulteration.

 To Cheat Consumers:
Cheap or imitation products are marketed as originals in order to
deceive customers and cut down on production expense.

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 Type of food adulterates and method
used

1. Chemical Adulteration
Introduction of noxious chemicals to improve appearance, taste, or
shelf life.
Examples:
Metanil yellow in turmeric
Calcium carbide to ripen fruits
Urea in milk

2. Physical Adulteration
Combination of physically unclean things that mimic the original food
product.
Examples:
Stones in pulses
Iron filings in tea leaves
Sand in sugar or salt

3. Biological Adulteration
Adulteration due to natural causes like pests, microbes, or animal
faeces.
Examples:
Insect eggs in flour
Fungal growth in stored cereals
Rodent faeces in packaged food items

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 STATEMENT OF OBJECT AND REASONS

Introducing laws to prevent food adulteration is essential for

safeguarding public health and promoting honest practices in the
food industry. Food adulteration involves the addition of low-quality
or harmful substances to food, which poses serious risks to
consumers.

Key Reasons for Implementing Such Laws:

Health Protection:
Consuming adulterated food can lead to a range of health issues,
from mild illnesses to severe and long-term diseases. Regulations
help reduce these risks.

Promoting Fair Business Practices:

When some producers tamper with food for profit, it creates unfair
competition and damages the credibility of trustworthy businesses.

Economic Stability:
Adulteration can lower consumer confidence, increase public health
costs, and negatively affect the agricultural and food sectors.

Need for Uniform Laws:

Older laws may have been inconsistent or inadequate. A
comprehensive legal framework ensures all regions follow the same
standards.

Consumer Protection:
People have the right to safe and quality food. Strong laws empower
consumers and hold wrongdoers accountable.

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 OBJECTIVE

The aim of the project is to study and detect the presences of some
common food adulterants in different food stuffs like:
 Fat
 Oil
 Butter
 Sugar
 Turmeric powder
 Chilli powder
 Pepper

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 Theory

 Food adulteration is the method through which the quality of

food is reduced either by adding deleterious substances or by
eliminating valuable components.

 The primary objective of adulteration is to enhance the

quantity of food for financial benefit even at the cost of
consumer health and safety.

 Adulterants may either be deliberate or inadvertent. Deliberate

adulteration is carried out intentionally by combining inferior or
cheaper products with foodstuffs.

 Chemically, most adulterants combine with certain testing

agents, making it easier for us to identify them through simple
tests.

 Several agencies have been set up by the government of India

to remove adulterants from food stuffs.

AGMARK: Acronym for agricultural marketing…this organisation

certifies food product for their quality. It’s objective is to promote
the Grading and Standardisation of

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EXPERIMENT:1

Aim:
To detect the presence of adulterants in fat, oil and butter.

Apparatus Required:
1)Test-tube
2)Conc.H2SO4
3)Acetic acid
4)Conc.HNO3

Procedure:
Common adulterants present in ghee and oil are dyes and
Argemone oil.

These are detected as follows:

i. 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.

ii. Adulteration of argemone oil in edible oils:

To small amount of oil in a test-tube ,add few drops of Conc.HNO3 and
shake it well.
Appearance of red colour in the acid layer indicates presence of
argemone oil.

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 EXPERIMENT:2
Aim:
To detect the presence of adulterants in sugar.

Apparatus Required:
1)Test-Tube
2)Dil.HCL

Procedure:
Sugar is usually contaminated with washing soda and other
insoluble substance which are detected as follows:

i. Adulteration of various insoluble substance 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 the sugar in a test-tube, add few drops of HCL.
Brisk effervescence of CO2 show the presence of chalk power or
washing soda in the given sample of sugar.

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 EXPERIMENT:3

Aim:
To detect the presence of adulterants in samples of chili powder,
turmeric powder and pepper.

Apparatus Required:
1)Test-tube
2)Conc.HCL
3) Dil.HNO3
4) KI solution

Procedure:
Common adulterants present in chilli powder, turmeric powder
and pepper are red coloured lead salt, yellow lead salts and dried
papaya seeds respectively .

They are detected as follows:

i. Adulteration of red lead salt in chilli powder:

To a sample of chilli powder , add dil.HNO3. Filter the dil.solution and
add 2 drops of potassium Iodide solution to the filtrate . Yellow ppt.
indicates the presence of lead salts in chilli powder.

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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 powder:

Add small amount of given red chill 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 given red chilli powder in beaker containing
water and stir with a glass rod.Dried papaya seeds being lighter float
over water while pure pepper settles at the bottom.

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 OBSERVATION

S.NO EXPERIMENT OBSERVATION INFERENCE

1. Adulteration of dyes Appearance of red or Adulterated

in fat pink colour
No characteristic Non-
colour change Adulterated
2. Adulteration of Appearance of red Adulterated
argemone oil colour
in edible oils No characteristic Non-
colour change Adulterated
3. Adulteration of Does not dissolve Adulterated
various completely
Dissolve completely Non-
Adulterated
4. Adulteration of Brisk effervescence of Adulterated
chalk powder, CO2 evolved
washing soda in No brisk Non -
sugar effervescence of CO2 Adulterated
Evolved
5. Adulteration of Yellow ppt.formed Adulterated
red lead salt in No yellow ppt.formed Non-
chilli Adulterated
powder
6. Adulteration of Appearance of Adulterated
yellow lead salt in magenta colour
turmeric powder No characteristic Non-
colour formed Adulterated

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7. Adulteration of Brick powder settles Adulterated
dried papaya seeds at the bottom of the
in pepper beaker
Chilli powder floats Non-
over water on the Adulterat
beaker
8. Adulteration of Dried papaya seeds Adulterated
dried papaya seeds being lighter float
in pepper over water
Pure pepper settles at Non-
the bottom Adulterated

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MOST COMMON ADULTERANTS IN INDIA

S.NO FOOD ITEMS COMMON ADULTERANT

1. Milk Water, detergent, starch, urea

2. Turmeric powder Metanil yellow (non-edible

colour)
3. Chilli powder Brick powder, salt powder

4. Coriander powder Sawdust

5. Mustard seeds Argemone seeds (toxic)

6. Tea leaves Iron filings, used/dried tea leaves

7. Coffee powder Tamarind seed powder

8. Honey Water , jaggery syrup, sugar syrup

9. Wheat flour Starch

10. Sugar Chalk powder, washing soda

11. Salt White powdered stone (chalk)

12. Ice cream Washing powder, harmful

synthetic milk essence
13. Green vegetables Malachite green( a harmful dye )

14. Fruits (especially Calcium carbide ( artificial

mangoes, bananas) ripening agent )

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15. Soft drinks Excessive CO2 ,artificial
sweeteners
16. Edible oils Mineral oil, castor oil, argemone
oil

These adulterants are added for profit-making, preservation, or

appearance enhancement, but they pose serious health risks such as
food poisoning, cancer, allergies, kidney damage, or digestive
problems.

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 PRECAUTIONS
 Buy food from licensed and authentic shops
 Always purchase food items from authentic and certified
companies or shops.
 Read labels carefully
 Always verify the packaging for the expiry date, FSSAI mark,
ingredients, and the manufacturer.
 Avoid buying unpacked or loose food
 Use sealed and properly labeled products to avoid adulteration
or contamination.
 Perform simple home tests
 Use simple chemical or physical tests (e.g., milk water test, tea
magnet test) to identify adulterants.
 Wash vegetables and fruits comprehensively
 This is used to remove surface chemicals, dyes, and pesticide
residues.
 Avoid brightly coloured or shiny food
 Highly coloured sweets or vegetables may contain artificial and
toxic colouring.
 Use certified natural or organic products
 Whenever possible, choose certified organic products that will
be less tainted.
 Store food properly
 Store food in clean, dry, airtight containers to avoid infestation
or spoilage.
 Be aware and alert
 Educate yourself on most prevalent adulterants and teach
others to recognise them.
 Report suspicious products
 Report suspect or adulterated food items to food safety
authorities if you find them at the market.

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 GOVERNMENT MEASURES

1. FSSAI (Food Safety and Standards Authority of India):

 The FSSAI is the central government's food safety organisation
in India.
 It provides standards for food quality and carries out periodic
inspection of foods.
2. Food Safety and Standards Act, 2006:
 This act was enacted in order to unify all food legislation into
one regime.
 It empowers the FSSAI to regulate, inspect, and penalise the
concerned parties involved in food adulteration.
3.Compulsory Registration and Licensing:
 All food business operators must be registered or licensed by
the FSSAI.
 This assists in tracing and tracking sellers and producers of food.
4. Food Testing Laboratories:
 Government has also set up different laboratories throughout
the country to analyse food samples for adulteration.
5. Penalties and Punishment:
 Severe punishments are given for food adulteration
 Fines of up to ₹10 lakhs
 Jail terms of life imprisonment in serious cases
 Revocation of license
6. Awareness Campaigns:
 The government also organises campaigns to educate people
regarding adulterants and how they can be detected.
 Programs like "Eat Right India" promote healthy and hygienic
consumption.
7.Consumer Helplines and Internet Portals:
 The public may report unsafe foods through helplines and
websites such as the FSSAI Food Safety Connect App.

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  Daily Market Monitoring
 Food safety inspectors work their way through food plants,
markets, and stores to get samples and ensure compliance.
9. AGMARK Certification
 AGMARK stands for a quality mark for agricultural produce to
maintain purity and quality.
10. Organic Farming and Clean Label:
 Promoting Products
 The government promotes clean labelling and organic foods in
order to reduce the application of man-made chemicals.

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 CONCLUSION

Food adulteration is a severe threat to the health and safety of the

public. It not only lowers the quality of food, but also has harmful
effects on human health in the form of food poisoning, chronic
illnesses, and even death in extreme cases. From this research, we
have understood how food products of everyday use are adulterated
and how chemical tests can be applied to detect adulterants in these
products at home. Consumers must be vigilant, take precautions, and
report suspected food material to the authorities. Besides public
awareness, strict laws, regular inspections, and strict punishment by
the government are necessary to stop this common practice.
Together, as conscious consumers, food manufacturers, and
authorities, we can supply pure, safe, and healthy food to all.

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 BIBLIOGRAPHY

 https://www.sciencedirect.com/topics/food-
science/food-
adulteration#:~:text=Teh%2C%20G.A.%20Dykes-
,Introduction,of%20a%20given%20food%20product.

 https://fssai.gov.in/upload/knowledge_hub/1878035b3
4b558a3b48DART%20Book.pdf

 https://www.drishtiias.com/daily-updates/daily-news-
editorials/a-call-for-action-to-battle-food-adulteration

 https://en.wikipedia.org/wiki/Adulterant

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