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What is Adulteration Involving Starch and Its Evaluation Methods about?

Adulteration in food products can be defined as the act of altering a product to gain illicit profit. Two types of adulteration can be found in starch: the mixing of starch with more inexpensive ingredients, and the substitution starch with cheaper counterparts. It is difficult to identify starch fraud, because they are inodorous and insipid white powders, making them best choices to be used as adulterants in foodstuff of similar organoleptic properties or to dilute products without altering their flavor. To evaluate these fraud risks, granulometric, spectroscopic, and chromatographic methods are usually employed. However, distinct techniques may be used, such as calorimetry and spectrometry. Chromatographic methods are more often used, but spectroscopy and spectrometry use fewer samples and allow the prompt confirmation of adulteration in industrial environments. This chapter presents several approaches for identifying molecular components, due to direct correlation of bands and chemical bond dynamics.

Author

Isaac Yves Lopes de Macêdo

Publisher

Elsevier Science & Technology

Published

2023

Language

EN

ISBN

9780323900584

Subjects

Science, Stem