Adulteration of food is the process of adding unwanted substances to the food, with similar

appearance/colour for making profits which makes that food product fails to meet the legal standards.
Adulterants are poor quality products added
to food items for economic and technical
benefits, which reduce the value of nutrients.
Common food items which are adulterated in
India are milk, tea/coffee, vegetables, sweets,
wheat and other food grains, honey, dal,
spices, butter and cream, ice cream.

Food adulteration is one of the serious challenges in the Indian society. Despite various measures and
penalties, the problem continues to remain a big challenge for the country. To fight the same
Government of India has established a statutory body Food Safety and Standards Authority of India
(FSSAI) under Ministry of Health & Family Welfare, which is a consolidating statue related to food
safety and regulation in India for protecting and promoting public health through the regulation and
supervision of food safety.

FSSAI found a consistent increase in food adulteration

cases in the country. National Accreditation Board for
Testing & Calibration Laboratories tested 1,06,459 food
samples during 2018-19 and found 30,415 samples non-
conforming. Out of this, 3900 samples were declared
unsafe, 16,870 were sub substandard, and the rest had labelling defects.

Government of India also set up a certification mark for agricultural produce called AGMARK, which
assures that they conform to a grade standard notified by Directorate
of Marketing & Inspection (DMI), Department of Agriculture,
Cooperation and Farmers Welfare, Ministry of Agriculture &
Farmers Welfare under Agricultural Produce (Grading Marking)
Act, 1937.These standards differentiate between quality and 2-3
grades are prescribed for each commodity. Till date, grade standards
for 222 agricultural commodities have been notified. These include fruits, Vegetables, cereals, pulses,
oilseeds, vegetable oils, ghee, spices, honey, creamery butter, wheat, atta, besan, etc.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 1

The Objective of this project is to study some of the common food adulterants
present in different food stuff at home

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 2

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 behaviour may endanger consumer health and misleading can lead to poisoning. So we need
simple screening tests for their detection.

FSSAI has substantiated some common quick tests comprising physical, chemical and sensory under
Detect Adulteration with Rapid Test (DART) in
various food products.

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 at home.

Food Safety and Standards Authority of India

(FSSAI) is a statutory body established under the
Ministry of Health & Family Welfare,
Government of India. The FSSAI has been
established under the Food Safety and Standards
Act, 2006, which is a consolidating statue related
to food safety and regulation in India for
protecting and promoting public health through the regulation and supervision of food safety.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 3

Experiment No 1:

OBJECTIVE

To detect the presence of adulterants in a given sample of sugar.

REQUIREMENTS
a) Test-tubes, b) Diluted Hydrochloric Acid (HCl), c) Water
PROCEDURE
(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.

(iii) Adulteration of Urea in

sugar: Rub little sugar on
palm and smell. If
adulterated with urea, it
will smell of ammonia.
Again, dissolve a small
amount of sugar in water.
If adulterated, urea in sugar gives a smell of ammonia.

OBSERVATION

(i) The impurities in sugar did not dissolve in water.

(ii) Brisk effervescence is observed.
(iii) The sugar gives off a smell of ammonia.
INFERENCE
The given sample of sugar contains insoluble impurities, chalk power and urea. Hence the
given sample is impure.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 4

Experiment No 2:

OBJECTIVE
To detect the presence of adulterants in a given sample of chilli powder.
REQUIREMENTS
a) Test-tubes, b) Diluted Nitric Acid (HNO3), c) Potassium Iodide (KI) Solution, d) Water

PROCEDURE
(i) Adulterated with red lead salts in chilli
powder: To a sample of chilli powder, add
diluted. HNO3. Filter the solution and add 2
drops of KI solution to the filtrate. Yellow ppt.
indicates the presence of lead salts in chilli
powder.

(ii) Adulterated with 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.

(iii) Adulterated with Starch in chilli

powder: To test for starch, add few
drops of Potassium Iodide solution to the powdered spice. If you notice a blueish
colour change, it shows the presence of starch.

OBSERVATION

(i) Yellow ppt. is observed.

(ii) Brick powder is observed.
(iii) Bluish changed is observed.
INFERENCE
The given sample of chilli powder contains lead salts, brick powder and starch. Hence the
given sample is impure.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 5

Experiment No 3:

OBJECTIVE
To detect the presence of adulterants in a given sample of turmeric powder.
REQUIREMENTS
a) Test-tubes, b) Water, c) Conc. Hydrochloric Acid (HCl), d) Spirit

PROCEDURE
(i) Adulterated with Lead Chromate Dye
in turmeric powder: To test the
presence of lead chromate in
turmeric powder, mix a teaspoon of
turmeric powder with water. It will
instantly leach streaks of water-
soluble colour into the solution,
indicating the presence of lead
chromate.

(ii) Adulterated with yellow

lead salts in turmeric powder: 2 gm
of turmeric powder is taken in a test
tube. Conc. Hydrochloric acid is
added to it. Magenta colouration
indicates presence of yellow oxides
of lead.
(iii) Adulterated with aniline dyes in turmeric powder: To a sample of turmeric powder
few drops of water is added. To it 5 ml of spirit is added. Immediate disappearance of
yellow colour indicates the presence of aniline dye.
OBSERVATION

(i) Streaks of water-soluble colour is observed.

(ii) Magenta colouration is observed.
(iii) Disappearance of yellow colour is observed.
INFERENCE
The given sample of turmeric powder contains lead chromate dye, yellow lead salts and
aniline dyes. Hence the given sample is impure.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 6

Experiment No 4:

OBJECTIVE
To detect the presence of adulterants in a given sample of milk.
REQUIREMENTS
a) Test-tubes, b) Polished Slanting Surface c) Water, d) Phenolphthalein Indicator
PROCEDURE
(i) Adulteration with water in milk: Put a
drop of milk on a polished slanting surface. Pure
milk either stays or flows slowly leaving a white
trail behind. Milk adulterated with water will
flow immediately without leaving a mark.

(ii) Adulteration with Pulverized Soap in

milk: Take 10 ml milk sample in a test tube. Add
equal quantity of hot water to it, then add 1–2
drops of phenolphthalein indicator. Appearance
of pink colour indicates presence of soap.

(iii) Adulteration with Detergent in milk:

Shake 5-10 ml. of sample with an equal
amount of water. Lather indicates the
presence of detergent.

OBSERVATION

(i) No white trail is observed.

(ii) Pink colour is observed.
(iii) Lather is observed.
INFERENCE
The given sample of milk contains water, pulverized soap and detergent. Hence the given
sample is impure.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 7

 Adulteration in Some Common Food Stuff and its Harmful Effects

Food Adulterant Harmful Effects

Products
Milk and Curd Water and starch powder. Stomach disorders.
Ghee, Cheese Mashed potatoes, Vanaspati and Gastro-intestinal disturbances
and Butter starch powder. and other stomach disorders.
Grains Dust, Pebbles, Stones, Straw, weed Liver disorders, Toxicity in the
seeds, damaged grain, etc. body, etc.
Pulses Dyes, chemical and Lead Chromate. Stomach disorders.
Coffee powder Chicory, tamarind seeds powder. Diarrhoea.
Tea Artificial colouring agents. Liver disorders.
Sugar Chalk powder, Washing soda, Urea, Stomach disorders and kidney
etc. failure.
Pepper Dried papaya seeds and blackberries. Severe allergic reactions
including stomach and skin
irritations.
Mustard seeds Argemone seeds. Abdominal contractions,
sluggishness and increased
excretion.
Edible Oils Mineral oil, Karanja oil, castor oil Gallbladder cancer, allergies,
and artificial colours. paralysis, cardiac arrest, and
increased LDL cholesterol.
Turmeric Pesticide residues, sawdust, chalk Cancer and Stomach disorders.
Powder dust, industrial dyes, metanil yellow
dye arsenic, lead metal etc.
Chilli and Redbrick powder, Rhodamine B dye, Metal toxicity, Cancer, lead
Coriander Red lead, dung powder, soluble salts, poisoning, tumour, variations in
powder water-soluble synthetic colours and blood pressure and other
other common salts. stomach related disorders.
Cinnamon sticks Cassia bark. Liver Damage, Low Blood Sugar,
Mouth Sores and increased risk
of cancer.
Cumin seeds Coloured grass seeds, sawdust and Stomach disorders.
charcoal dust
Jam, Juice and Non-permitted dyes including These dyes are highly
Candies metanil yellow and other artificial carcinogenic that have the
food dyes. potential to cause different types
of cancer.
Jaggery Washing soda, chalk powder Vomiting and other Stomach
disorders
Honey Molasses, dextrose, sugar and corn Stomach disorders
syrups
Fruits and Chemical dyes, Malachite green, Stomach disorders, vomiting,
Vegetables calcium carbide, copper sulphate and and dyes used are highly
oxytocin saccharin wax. carcinogenic.
Tomato sauces Pumpkin pulp, non-edible artificial Gastritis and inflammation of
colours and flavours. vital organs.
Ice Cream Pepper oil, ethyl acetate, Dreadful diseases that affect
butyraldehyde, nitrate, washing organs including lungs, kidneys,
powder. The kind of gum is added and heart.
which is prepared by boiling
different animal parts including the
tail, udder, nose, etc.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 8

Food adulteration refers to the act of intentionally debasing the quality of food by either adding or
replacing the food substances
with undeclared alternative
components, or by the
removal of some valuable
components. This is usually
done to lower the cost or
increase the bulk of a given
food product. This has been
a major concern among
consumers as it is often
undesirable from an
economic, health, religious,
or legal standpoint. The
process of contaminating
food or adding to the food
components is a common
phenomenon in developing countries. The main reasons are Practised as a part of the business
strategy.
• An imitation of some other food substance.
• Lack of knowledge of proper food consumption.
• To increase the quantity of food production and sales.
• Increased food demand for a rapidly growing population.
• To make maximum profit from food items by fewer
investments
These methods of prevention of food adulteration can be
followed
• On the industry level, food adulteration can only be
checked with strict and stringent laws and government
interventions and checks.
• To avoid consuming adulterated food, always make sure
that you don’t buy deep or dark-coloured groceries.
• Stop consuming junk and processed food.
• Wash or soak your fruits and vegetables well in running
water before consuming, Make sure to clean and store all
the grains, pulses and other food products
• Canned or tinned foods must be checked for any leakages
or puffing before buying, Check if the seal is valid or not,
before buying food products like milk, oil and other
pouches.
• In Indian markets, FSSAI is the government license number that stands for food safety. Thus,
always make sure to look for FSSAI-validated label, along with License Number, list of
ingredients, manufacturing, and expiry dates on the food packs.

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 9

 MICROSOFT ENCARTA ENCYCLOPEDIA 2009
https://www.icbse.com
https://vikaspedia.in
https://www.fssai.gov.in
https://www.sciencedirect.com
Simple Methods for Detecting Food Adulteration by John A. Bower

CHEMISTRY INVESTIGATORY PROJECT WORK - STUDY OF ADULTERANTS IN FOOD-STUFF 10