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What is Detecting Food Adulterants Methods about?
This document discusses adulteration in foods and methods to detect adulterants. It defines adulterants as substances added to food to increase quantity or quality, and adulterated food as not being as described or contaminated in a way that makes it unsafe. Common adulterants include water in milk, urea in milk, artificial colors in spices, and vanaspathi (hydrogenated oil) in ghee or butter. Simple tests are provided to detect these adulterants, such as observing how a milk sample flows or develops color
- Author
- Harsh
- Language
- EN