Fruit juice Adulteration

Fruit juice adulteration occurs when a more expensive product is diluted with a less expensive juice or with synthetic juice flower and sweetener for an economic advantage.

10.2. Adulteration of Water in Fruit juice.

Adulterant: Water

Reason of Adulteration: Monetary benefit of seller.

Health Effect: Deficiency of nutrition.

Water adulteration in fruit juice

Test Method: Detection of water content in Fruit juice.

Principle:

Evaporation  technique.

Testing Steps:

• Take a measuring cylinder and measure 100 ml of juice.
• Transfer the juice to a beaker or any pan.
• And evaporated that juice till concentrated.
• After concentration, transfer concentrated juice to measuring cylinder and measure the quantity to left after evaporation.
• read the pulp % or fruit content on packet, if the concentrate is less than printed value that's mean, the fruit is adulterated.

Reference: Fem Analytika/SOP/A001

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1. INTRODUCTION OF ADULTERATION:

1.1. ADULTERATION:

“Deliberately or unwittingly (may be by natural source or other means) deleting of something valuable and/or mixing of something inferior/ impure/ Poisonous/ Pesticide residue/ Food additive/Color additive/ deleterious or unknown hazardous substances (that's fail to fulfill the federal or state standard of specified product) with something genuine or superior one.”

Pure Product+ Adulterant = Adulterated Product 

1.2. ADULTERANT: 

Any added substance that's make genuine product to deviate from their specified standard is called adulterant. That can be deliberately added or incidentally during the period of culturing, harvesting, processing, transport, storage and distribution.

1.3. PURE/GENUINE PRODUCT:

A Pure product is a sample of matter with both define and constant composition, with distinct properties.

1.4. TYPES OF ADULTERATION ACCORDING TO CATEGORY

Types of food - Adulterated

FOOD ADULTERATION

# Spices adulteration

# Flour adulteration

# Adulteration in Staples and Pulses

# Milk adulteration

# Oils & Fat adulteration

# Adulteration in Sweets

# Adulteration in Dry Fruits

# Adulteration in Bakery Products

# Adulteration in Beverages

# Adulteration in Eggs & Meat Products

# Adulteration in Vegetable & Vegetable Products

NON FOOD ADULTERATION

# Adulteration in Gold

2.1. FooD Adulteration: 

Food is adulterated to increase the quantity and make more profit. The food is sucked of its nutrients and the place where the food is grown is often contaminated. Food adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect the nature of substances and quality of foods, but also their incidental contamination during the period of growth,  harvesting, storage, processing, transport and distribution. 

2.2.  A food adulterant:

may be defined as any material which is added to food or any substance which adversely affects the nature, substance and quality of the food.

2.3. Any article of food shall be considered as adulterated:

•  If the article sold by a vendor is not of the nature, substance or quality demanded by the purchaser or if not of the nature, substance or quality which it ought to be. Thus for e.g. , if a sweet vendor leads his customer to believe that his sweets are prepared in pure desi ghee and actually he uses a mixture of hydrogenated vegetable oils and ghee his sweets will be considered to be adulterated.
•  If he article contains or processing has produced in it injurious ingredients, for instance during the process of hydrogenating oil to prepare vanaspati, nickel is used as a catalyst. If not properly removed, this metal can prove to be hazard.
•  If any inferior or cheap substance has been substituted holly or in par for the article e.g. starch powder has been mixed in milk powder.
• If any constituent of the article has been wholly or in part abstracted e.g. natural flavours or essential oils have been removed from spices before selling them.
• If the article has been prepared packed or kept under unsanitary conditions or it has become contaminated or injurious to health.
• If the article has any filth, putrid rotten, decompose or diseased animal or vegetable substances or is insect infected or is otherwise unfit for human consumption;
• If the article is obtained from a diseased animal;If the article contains any poisonous or other ingredient which render it injurious to health;
•  If the container of the articles composed of poisonous or deleterious substance which render its content injurious to health. For example, harmful chemicals can leach into the food kept in the container made from poor quality plastics.
• If it contains un-permitted colours or if he amount of the prescribed colouring matter are not within the prescribe limits. For instance, only 100 ppm of colour can be added to ice cream and the colour is to be chosen from a list of eight approved by the PFA.
• If the article contains any prohibited preservatives or an excessive amount of permitted ones.
• If it does not satisfy the prescribed standards laid down by the authorities and which makes the article injurious o health. For e.g. an article of food should not have more than the permitted level of pesticides. If it does, the sugar is adulterated but such an adulteration is not injurious to health.
• If it does not satisfy the prescribed standards laid down by the authorities ‘but the article does not become injurious to health. For e.g. sugar should not have more than 0.5 % by weight of moisture. If it does, the sugar is adulteration but such an adulteration is not injurious to health.

2.4. COMMONLY ADULTERATED FOODS: 

• Spices and Condiments (whole and ground)- Turmeric powder, Turmeric whole, Asafetida, Mustard whole, red chilli powder, and coriander powder.
• Pulses & Cereals, wheat, rice, and their products like wheat flour, Multi flours, broken wheat, gram flour and semolina.
• Oils and fats- Desi ghee, Vegetable oils, sunflower oil, mustard oil.
• Sweetening agent like sugar and honey.
• Processed food- confectionary, jams, sauces, ice creams and prepared foods items like sweets, Snacks, chips and Noodles.
• Milk and milk products.
• Coffee and tea.
• Non- alcoholic beverages CSD, soft drinks, juices, sherbets.

3.1. CONTAMINATION:

3.2. INTRODUCTION: 

Mixing, Changing or Growing of any particulates in genuine product (Pure product) with respect to their standard (That may be harmful, cause illness or not, May be deliberately added or by incident, May be formation of other constituents due to reaction of within product constituent or product- packing materials, May be due to growing of biological factor or environmental factor) is called contamination and the factor by which contamination is caused is called contaminants and the product which one is effected is called contaminated.

3.3. Type of contamination on the Basis of Nature:

There are three types of contaminants on the basis of their Nature.

• Physical Contamination
• Chemical Contamination
• Biological Contamination

3.4. PHYSICAL CONTAMINANTS:

Those unwanted materials that we can observe and separated manually.
E.g. Stone, mud balls, hair, plastic and glass pieces, Excreta, any foreign matters and parts of other eatable matters.  

3.5. CHEMICAL CONTAMINANTS:

The presence of hazardous chemical in materials more than the standard/Regulatory limits is called Chemical contamination that may be caused…

During culturing - Pesticide, Dioxins & PCBs, Trace metals and fertilizers residue.

During the processing of Materials there is excessive use of chemical for treatment, Food additive, Food preservative and extractive purpose.

Leaching of packing materials and during transport or cross contamination.

Mycotoxins, Uric acid or other toxins witch one secreted by insect is also considered as Chemical contamination.

3.6. BIOLOGICAL CONTAMINATION:

Materials are infected by live hood or have their parts after infection is called Biological contamination. Biological contamination is further divided in two ways.

3.7. MACRO_ BIOLOGICAL CONTAMINATION:

In this section we are considered insects, insect larva or parts of any visible living materials is called microbiological contamination.

3.8. MICRO_BIOLOGICAL CONTAMINATION:

In this section we are considered infection of micro- organism in materials (that we can’t see by naked eye). E.g. salmonella, E.Coli etc.

4. Adulteration in Grains (Rice & Pulses)

4.1. Hidden Insect Infestation in Grains:

• Take a filter paper integrated with Ninhydrin (1% in Alcohol).
• Put some grain on it and then fold the filter paper and crush the grain with hammer.
• Spot the bluish purple color indicates the presence of hidden insect infestation. 

5. Fruit Juice Adulteration

5.1. About Fruit juice  Adulteration:

Fruit juice adulteration occurs when a more expensive product is diluted with a less expensive juice or with synthetic juice flower and sweetener for an economic advantage.

5.2. Adulteration of Water in Fruit juice.

Adulterant: Water

Reason of Adulteration: Monetary benefit of seller.

Health Effect: Deficiency of nutrition.

Water adulteration in fruit juice

Test Method: Detection of water content in Fruit juice.

Principle:

Evaporation  technique.

Testing Steps:

• Take a measuring cylinder and measure 100 ml of juice.
• Transfer the juice to a beaker or any pan.
• And evaporated that juice till concentrated.
• After concentration, transfer concentrated juice to measuring cylinder and measure the quantity to left after evaporation.
• read the pulp % or fruit content on packet, if the concentrate is less than printed value that's mean, the fruit is adulterated.

Reference: Fem Analytika/SOP/A001

                                                                                                                               हिंदी में पढ़े 

10.1. Adulteration In Gold 

Culturally, the Asian people have a great fascination for gold. It should be recognized that in Asia, gold has a very important role in our cultural heritage. Gold is considered as a commodity, and not a product. Any form of gold is equal to any other form of gold. 
It is viewed to be homogeneous and indistinguishable, having no brand or expiry date. As a result, gold demand is not price-elastic. Rather it is prosperity elastic - that is, increments in household income are generally matched by purchases of more gold


10.2. HALLMARKING- CERTIFICATION OF GOLD

INTERNATIONAL HALL MARKING CONVENTION
The different European legislation on precious metals control hamper the cross border trade seriously. No wonder that the international trade asked for a simplification and harmonization in this matter over recent years.
For that reason that Convention on the Control and Marking of Articles of Precious Metals (the name of which was shortened to International Hallmarking or Vienna Convention) was signed in Vienna in November 1972 by the following EFTA countries of the time: Austria, Finland, Norway, Portugal, Sweden, Switzerland and the United Kingdom. It entered into force in 1975.
The objective of the Convention is to facilitate trade in precious metal articles while at the same time maintaining fair trade and consumer protection justified by the particular nature of these articles. For that purpose a Common Control Marks indicating fineness, called the CCM was introduced. Each member country agrees to allow goods marked with this CCM to be imported without further testing and marking if such articles would normally qualify for a domestic market.

Fake gold testing

10.3. Title: Check the Karat Purity by Touch stone Method:

Test Method:

Principle:

The principle of gold purity is based on the solubility of gold in strongest acids. The purer the gold, the stronger the acid required to dissolve it. Measured strengths of nitric acid are used to test for 14k and lower. Aqua regia, a mixture of one part nitric acid and three parts hydrochloric acid, is used to test higher karat purity through the process of comparison and elimination.

Procedure:

Touch Stone Test

• Take a Peace of touchstone and rub your test sample on that touchstone to have a mark.
• If you have Know 24 karat purity gold as standard then also rubs that gold for the compression.
• Apply concentrated Nitric acid on that mark of gold, if the gold mark become dissolve and standard remain constant that means, your sample gold is not 24 Karat pure.
•  Then use 50 % diluted Nitric acid, if sample mark dissolve in it that’s mean the sample gold is less than 22 karat Pure.
•  Analyze the test results to determine the karat. Always prepare the touchstone for its next use by cleaning it thoroughly. Remove the metal from the stone’s surface by placing it face down on a piece of 320-grit abrasive paper on a flat surface. Apply moderate pressure and sand it in a circular motion until sample layers are no longer visible. Neutralize, rinse and blot dry before replacing in the kit.