adulteration

13 Home Kits to Detect Food Adulteration – Read Easy

by with No Comment Food Technology

know the basic techniques to detect food adulteration at your home and tests to detect it

Home Kit to Detect Food Adulteration

Turmeric Powder

adulteration
Turmeric Powder

Adulteration – Yellow Aniline Dyes

Test – Shake a little Turmeric powder (Suspended in Water) with a solution of Rectified spirit.

Observation & Inference – The solution turns yellow immediately.

Principle – The Yellow aniline dyes separate on adding rectified spirit.

          Harmful Effects – Carcinogenic.

Sweets, Juices, Jams

Jams
juices

Adulteration – Non-permitted coal tar dye (Metanil Yellow).

Test – To the sample add hot water and to the separated colouring matter, adds a few drops of HCl.

Observation & Inference – Pinkish Red colour shows the presence of Metanil yellow.

Principle – On adding HCl, the structure of Metanil yellow gives a pink colour at low pH.

Harmful Effects – Metanil yellow is toxic and Carcinogenic.

Wheat & other food grains

Wheat

Adulteration – Ergot (A Fungus containing a poisonous substance).

          Test –To the sample add common salt solution and shake.

Observation & Inference – The impurity ergot floats on top while the pure food grains settle at the bottom.

Principle – (-)

Harmful Effects – Poisonous

Black Pepper

Black Pepper

Adulteration – Papaya Seeds.

Test – Smell Pepper, Examine with a magnifying lens.

Observation & Inference – Papaya seeds have a repulsive flavour; Examine with a magnifying lens.

Principle – (-)

          Harmful Effects – Stomach, Liver problems.

Adulteration – Rotten pepper and light berries.

Test – Add a little solution of Rectified spirit to the sample.

Observation & Inference – Rotten pepper, Papaya seeds and light berries float.

Principle – (-)

Harmful Effects – Stomach, Liver problems.

Chilli Powder

Chilli Powder

Adulteration – Brick Powder.

Test – Add water to the powder and shake.

          Observation & Inference – The brick powder settles down.

Principle – Due to the heaviness, brick powder settles down. The brick powder contains calcium salts which give brick red flame.

Harmful Effects – Stomach Problems.

Adulteration – Brick Powder.

Test – To a little powder add concentrated HCl introduce as paste into flame through the backside of a matchstick.

Observation & Inference – The brick red flame colour is due to the presence of calcium salts in brick powder.

Principle – Due to the heaviness, brick powder settles down. The brick powder contains calcium salts which give brick red flame.

Harmful Effects – Stomach Problems.

Adulteration – Artificial Colours.

Test – Sprinkle the chilli powder on a glass of water.

Observation & Inference –  Artificial colourants descend in coloured streaks.

Principle – (-)

Harmful Effects – Toxic.

Asafoetida

Asafoetida

Adulteration – Foreign resins galbanum, Colophony resin.

Test – Powder a gram of Asafoetida and shake it with a solution of Rectified spirit. Filter the extract and to 5 mL of it, add the solution of FeCl3.

Observation & Inference – Olive Green colour shows the presence of foreign resins.

Principle – Colophony is a resin obtained as a residue after the distillation of Turpentine oil. This forms a coloured complex when shaken with Rectified spirit and Ferric Chloride.

Harmful Effects – Allergy, Dysentery.

Test – Burn on a spoon (Like Camphor).

Observation & Inference –  Burns like camphor shows a pure sample.

Principle – Pure Asafoetida burns quickly like aromatic camphor.

Harmful Effects – (-)

Honey

Honey

Adulteration – Sugar plus Water.

Test – A cotton wick dipped in honey is burnt.

Observation & Inference – If adulterated with water, the honey will not burn or burn with a cracking sound.

Principle – Due to the presence of water, the wick does not burn or form a cracking sound.

Harmful Effects – (-)

Adulteration – Invert Sugar

Test – Add Resorcinol and HCl.

Observation & Inference – The red colour is obtained.

Principle – When honey is adulterated with invert sugar (Glucose and Fructose) on adding Resorcinol and HCl, red colour is obtained.

Harmful Effects – (-)

Cloves

Cloves

Adulteration – Cloves from which volatile oil has been extracted.

          Test – Examine with a magnifying lens.

Observation & Inference – Can be identified by the small size and shrunken appearance. The adulterated cloves are less pungent.

Principle – (-)

Harmful Effects – (-)

Jaggery

Jaggery

Adulteration – Washing Soda.

Test – Add a few drops of a solution of HCl.

Observation & Inference – Effervescence shows the presence of washing soda.

Principle – Washing soda, a base reacts with hydrochloric acid and liberates CO2 which gives effervescence.

Harmful Effects – Diarrhoea, Vomiting.

Adulteration – Chalk Powder.

Test – Dissolve a little sample in water in a test tube.

Observation & Inference – Chalk powder settles down.

Principle – (-)

Harmful Effects – (-)

Test – Add a few drops of a solution of concentrated HCl.

Observation & Inference – Effervescence indicates the presence of an adulterant.

Principle – Chalk powder contains carbonates of magnesium and calcium. These carbonates react with HCl and liberate CO2 with effervescence.

CaCo3 + 2HCl —> CaCl2 + H2O + CO2

Harmful Effects – Liver Disorder.

Common Salt

Common Salt

Adulteration – Chalk Powder or White powdered stone.

Test – Dissolve a little sample in water.

Observation & Inference – The solution turns white indicating the presence of chalk and other impurities settle down.

Principle – Chalk powder contains carbonates of magnesium and calcium which are insoluble in water and hence the solution turns white.

Harmful Effects – Stomach Disorder.

Mustard Seeds

Mustard Seeds

Adulteration – Argemone Seeds.

Test – Examine with a magnifying lens.

Observation & Inference – Mustard seeds have a smooth surface while the argemone seeds have a rough surface and are blacker in colour.

Principle – (-)

Harmful Effects – Oedema (Dropsy).

Silver Leaves

Adulteration – Aluminium Leaves.

Test – Burn the leaves in flame.

Observation & Inference – Pure silver leaves burn away completely leaving glistening balls while aluminium leaves are reduced to grey ash.

Principle – (-)

Harmful Effects – (-)

Supari

Betel Nuts

Adulteration – Colours and Saccharin.

Test – Add water to the sample.

Observation & Inference – Colour dissolves in water. Saccharin gives the characteristic sweet taste.

Principle – (-)

Harmful Effects – (-)

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Food Adulteration

2 Min Home Kit to Detect Food Adulteration – Easy Read

by with 2 Comments Food Technology

know the basic techniques to detect food adulteration at your home and tests to detect it

Home Kit to Detect Food Adulteration

Home Kit helps to detect food adulteration for detecting common adulterants in essential food commodities. The kit has brought the lab to the kitchen by simplifying the different chemical tests. Even a layperson or housewife can detect food adulteration at home to make sure that they buy good food items. The tests require only the addition of solutions and visual observation. The handy kit can be used anywhere to create public awareness and educate people about buying unadulterated foodstuff. The kit, widely hailed in the media, can be used in every household to ensure healthy and safe food.

      A few simple tests described below educate the common person about the various adulterants, the methods of detecting them with the chemistry of the tests, and the harmful effects of the particular adulterants.

FOOD ARTICLES

Coffee Powder

Food Adulteration
Coffee

Adulteration – Chicory Powder (Without declaration).

Test – Sprinkle the powder on the surface of the water in a test tube.

Observation & Inference – The pure coffee powder floats while the chicory begins to sink with a reddish colour.

Principle – The chicory root has a characteristic structure, and it dissolves in cold water due to the presence of inulin. Inulin hydrolyses to give fructose, and the fructose on treatment with HCl and resorcinol (0.5%) provides a red coloured complex. Fructose with HCl gives hydroxymethyl furfural which combines with resorcinol to form a red colour.

Harmful Effects – Stomach disorder, Giddiness and joint pain (in some cases).

Food Adulteration – Tamarind seed, Date Seed Powder.

Test – Sprinkle the coffee powder on a filter paper and add the solution of Sodium carbonate.

Observation & Inference – Red colouration shows the presence of tamarind or date seed powder.

Principle – Sodium Carbonate is a mild base. On adding, colour separation takes place due to the change in pH of the solution.

Harmful Effects – Diarrhoea.

Tea

Food Adulteration
Tea

Food Adulteration – Used up tea leaves Coloured outer coats of Dhal and some Colourants.

Test – Sprinkle tea powder on a wet filter paper.

Observation & Inference – Colour separation shows the presence of adulteration.

Principle –  The coloured adulterants are banned; coal tar dyes separate on adding water as streaks on the filter paper. Genuine samples will not stain on the paper.

Harmful Effects – Liver Disorder.

Milk

Milk

Adulteration – Starch.

Test – Add a little water to the sample and boil for a few minutes. Cool and add iodine.

Observation & Inference – Blue colouration shows the presence of starch.

Principle – The blue colour is due to the formation of an inclusion complex between iodine and the amylose fraction of the starch. The linear amylose coils into a spiral, and the iodine molecule aligns within the centre of the spiral and causes light absorption that gives a blue colour.

Harmful Effects –  (-)

Food Adulteration – Water.

Test – Allow the milk to flow over a vertical polished surface.

Observation & Inference – The milk flows freely without leaving a trail when the water content is more. Pure milk will leave a trail.

Principle – (-)

Harmful Effects –  (-)

Sugar

Sugar

Food Adulteration – Chalk Powder.

Test – Dissolve the sugar in a glass of water.

Observation & Inference – Chalk powder will not dissolve.

Principle – Sugar C12H22O11 is water-soluble, white chalk powder contains Calcium carbonate and Magnesium carbonate, which are insoluble in water.

Harmful Effects – Liver Disorder.

Bura Sugar

Bura Sugar

Food Adulteration – Washing Soda.

Test – Add water and dip red litmus paper in the solution.

Observation & Inference – Blue colour shows the presence of washing soda.

Principle – Washing soda is sodium carbonate (Na2CO3), a base and hence gives blue colour with red litmus. Sodium carbonate a base reacts with hydrochloric acid, a reaction between acid and base, with the evolution of Carbon dioxide, which gives effervescence.

Na2CO3 + 2HCl —–> 2 NaCl + H2O + CO2

Harmful Effects – Diarrhoea, Vomiting.

Test – Take a little bura sugar in a test tube and add a few drops of a dilute solution of Hydrochloric acid (HCl).

Observation & Inference – Effervescence indicates the presence of an adulterant.

Principle – (-)

Harmful Effects –  (-)

Edible Oils

Edible Oils

Adulteration – Argemone Oil.

Test – Treat the sample with solution Ferric chloride in the presence of a dilute solution of Hydrochloric acid. Observe through a lens.

Observation & Inference – Needle shaped brown crystals show the presence of Argemone oil.

Principle – Argemone oil contains the alkaloids sanguinarine and dihydrosanguinarine, which are toxic. These react with FeCl3 and HCl to give brown colour. Argemone oil on treatment with Concentrated HNO3 will provide a red colouration since these alkaloids turn red with HNO3.

Harmful Effects –  Dropsy Gastrointe Gastrointestinal problems, Fever, Swelling of feet and legs, Oedema, Glaucoma, Respiratory distress, Cardiac arrest.

Food Adulteration – Mineral Oil.

Test – To the sample, add a little alcoholic solution potash and warm for 10 minutes. Then add water.

Observation & Inference – Turbidity shows the presence of mineral oil.

Principle – Alcoholic potash KOH will saponify the esters in oil. Still, the mineral oils which originate from Petroleum are not saponifiable by the alkaline KOH and hence on adding water gives turbidity while pure oil will saponify.

Harmful Effects –  Damage to liver, Carcinogenic effects.

Food Adulteration – Karanja Oil (Pungam Oil).

Test – To two drops of the oil, add a solution of Antimony trichloride in chloroform.

Observation & Inference – The appearance of yellow to orange colour immediately shows the presence of Karanja oil.

Principle – The non-saponifiable components of the oil react with Antimony trichloride SbCl3/CHCl3to form a yellow to orange coloured complex.

Harmful Effects –  Heart problems, liver damage.

Food Adulteration – Castor Oil.

Test – To the sample, add petroleum ether solution and then cool in ice.

Observation & Inference – White turbidity shows the presence of castor oil.

Principle – Castor oil contains the triglyceride component triricinolein, which gives white turbidity on treatment with petroleum ether.

Harmful Effects – Stomach problems.

Ghee & Butter

Ghee & Butter

Food Adulteration – Vanaspati

Test – To a little amount of the melted ghee or butter in a test tube, add equal amounts of solution HCl, add a little sugar, and shake vigorously. Keep it standing for 5 minutes.

Observation & Inference – The appearance of a crimson red colour shows the presence of vanaspati.

Principle – This test is characteristic of sesame oil which is added to vanaspati. The phenolic substance sesamol reacts with the fructose formed by the hydrolysis of cane sugar and gives a red colour.

Harmful Effects – Liver disorder and Stomach pain.

Food Adulteration – Mashed potatoes and other starches.

Test – Add a little solution of iodine to the sample.

Observation & Inference – Blue colouration shows the presence of starch.

Principle – Iodine forms a blue coloured inclusion complex with the amylose fraction of the starch.

Harmful Effects – (-)

Dhal

Dhal

Food Adulteration – Kesari Dhal and Toxic dyes.

Test – Examine the dhal with a magnifying lens.

Observation & Inference – Kesari dhal has a convoluted shape while ordinary dhal has a smooth round appearance.

Principle – (-)

Harmful Effects – Bent knees, Paralysis, Neurotoxic.

Test – To the sample, add a solution of concentrated HCl. Keep in a water bath for 15 minutes.

Observation & Inference – Pale red colour shows the presence of Kesari dhal or toxic dyes.

Principle – Kesari dhal is Lathyrus sativus, which contains beta-oxalyl amino alanine (BOAA), a toxic amino acid. On adding HCl, colour separation takes place since the toxic dyes are non-permitted colours.

Harmful Effects – Toxic dyes are Carcinogenic.

Pulses (Green Peas and Dhal)

Pulses

Food Adulteration – Colour dyestuffs.

Test – Keep the sample immersed in water for about half an hour and stir.

Observation & Inference – Colour separation indicates adulteration.

Principle – The non-permitted colours like Malachite green, Congo Red is Yellow aniline dyes that show colour separation.

Harmful Effects – Stomach pain, Ulcer, Liver Problems, Tumour.

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iron and calcium

Iron and calcium – Major Vital Supplements for Women and Children; Read Easy in 3 Mins

by with No Comment Food Technology

Know about the vital aspects of Iron and Calcium for women and children

Iron and Calcium

Iron and Calcium are the essential minerals that are required as an enhancement for Women and children. When all is said, many individuals encourage children to take dairy items for Calcium and Date Palm for Iron.

Dairy items, for example, Milk and Curd, are accounted for to have high calcium substances, and Date Palm is accounted for having high iron substances.

Besides, these two Iron and Calcium are promptly accessible. Although these two Iron and Calcium are plentiful in fundamental minerals, it is improbable that individuals realise that these two Iron and Calcium ought not to be expended simultaneously.

It is a typical practice in India that these two Iron and Calcium are devoured together. By and large, Date syrup is blended in with Milk and served to children during the previous night they rest.

Sources of Calcium-Rich Foods

  • Milk,
  • Cheese and other dairy foods.
  • Yogurt.
  • Green leafy vegetables – such as curly kale, okra.
  • Soya drinks with added calcium.
  • Bread and anything made with fortified flour.
  • Fish where you eat the bones – such as sardines and pilchards.
  • Beans and lentils.
  • Almonds.
  • Whey Protein
  • Figs.
iron and calcium
Sources of calcium-rich foods

This training will not do the trick to build the iron substance in the body because expanded Calcium aggregated because of admission as Calcium salts or dairy items will restrain iron retention.

The other way around the expanded admission of Iron through nourishment or tablets will repress the ingestion of Calcium.

This has caused a worry as expanded Calcium consumption is regularly suggested for children and ladies, similar peoples in danger of iron inadequacy.

Numerous studies were performed to check whenever delayed admission of Calcium hinders iron assimilation and the other way around. There were conflicting discoveries which do not bolster this announcement.

Nonetheless, it is savvy to control devouring Calcium – using salts, tablets or dairy items – and Iron together since it will probably create a killing impact.

How much calcium a person need?

Adult men 51-70 years: 1,000 mg. Adult women 51-70 years: 1,200 mg. Adults 71 years and older: 1,200 mg. Pregnant and breastfeeding teens: 1,300 mg.

What is Calcium Deficiency Disease?

Calcium is a vital mineral. The body uses it to build robust bones and teeth. Calcium is also required for the heart and muscles to function properly.

When we do not get enough calcium, the risk of developing disorders like:

  • Osteoporosis
  • Osteopenia
  • Hypocalcemia

Children who do not get sufficient calcium may not grow to their full potential height as adults.

People should consume the recommended amount of calcium per day through their food, supplements, or vitamins.

iron and calcium
Foods rich in Iron

Sources of Iron Rich Foods

  • Red meat, pork and poultry.
  • Seafood.
  • Beans.
  • Dark green leafy vegetables, such as spinach.
  • Dried fruit, such as raisins and apricots.
  • Iron-fortified cereals, breads and pastas.
  • Peas.
  • Spinach.
  • Legumes.
  • Pumpkin seeds.
  • Quinoa.
  • Broccoli.
  • Tofu.
  • Dark Chocolate.

How much Iron a person need?

The amount of iron you need is 8.7 mg a day for men over 18. 14.8 mg a day for women aged 19 to 50. 8.7mg a day for women over 50.

What is Iron Deficiency Anaemia?

Anaemia occurs when you have a dwindled level of haemoglobin in your red blood cells (RBCs).

 Haemoglobin is the protein in the RBCs that is responsible for carrying oxygen to the tissues.

Iron deficiency anaemia is the most communal type of anaemia, and it occurs when your body does not have a sufficient amount of iron. Your body needs iron to make haemoglobin.

When there is insufficient iron in the bloodstream, the rest of the body cannot get the oxygen it needs.

While the condition may be common, many individuals do not know they have iron deficiency anaemia.

In women of childbearing age, the very common reason for iron deficiency anaemia is a shortfall of iron in the blood owing to heavy menstruation or pregnancy.

An inadequate diet or certain intestinal diseases that affect how the body absorbs iron can also cause iron-deficiency anaemia.

Doctors usually treat the disorder with iron supplements or changes to diet.

Symptoms of Iron Deficiency Anaemia

  • Fatigue.
  • Pale skin.
  • Shortness of breath.
  • Dizziness.
  • Weakness.
  • A tingling and crawling feeling in the legs.
  • Tongue swelling and soreness.
  • Cold hands and feet.
  • Fast or irregular heartbeat.
  • Brittle nails.
  • Headaches.

Therefore, both Iron and Calcium plays a major role as vital supplements in woman and children. So, all adults including males and females and especially children should follow adequate amounts of iron and calcium on daily basis.

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Vitamin D

Easy 3 Min Read on Vitamin D

by with No Comment Food Technology

Know about the vital aspects and importance of Vitamin D and deficiency caused in absence of Vitamin D

Vitamin D  is conceivably the absolute most undervalued supplement in the world of sustenance. That is presumably, cause it is free.

The body makes it when sunlight contacts the skin. Drug organisations cannot sell sunlight, so there is no advancement of its health benefits.

Indeed, the vast majority do not know the accurate description of “Vitamin D and health.”

  • Vitamin D  is generated by the skin in retort to contact with ultraviolet radiation from natural sunlight.
  • The recuperating beams of natural sunlight (that create vitamin in your skin) cannot infiltrate glass. In this way, the body does not generate Vitamin when sitting in a vehicle or home.
  • It is almost difficult to get adequate measures of Vitamin from the diet. Sunlight presentation is the first dependable approach to produce Vitamin in your own body.
  • An individual would need to drink ten tall glasses of vitamin fortified milk every day to get least degrees of Vitamin into their food.
  • The further, you subsist from the equator, the more prolonged presentation you need to the sun to produce this particular vitamin. Canada, the UK and most U.S. States are a long way from the equator.
  • Individuals with dark skin pigmentation may need 20 – 30-fold the amount of introduction to sunlight as reasonable skinned individuals to produce a similar measure of Vitamin D. That is the reason the prostate disease is epidemic among dark men – it is an essential, yet widespread, sunlight deficiency.
  • Sufficient degrees of Vitamin D  is critical for calcium assimilation in digestion tracts. Without adequate Vitamin, the body cannot assimilate calcium, rendering calcium supplements pointless.
  • Chronic deficiency cannot be reversed medium-term: it takes a very long time of Vitamin D supplementation and sunlight introduction to rebuilding the body’s bones and sensory system.
Vitamin D
Sunlight is the chief source
  • Even feeble sunscreens (SPF=8) hinder your body’s capacity to produce Vitamin D by 95%. It is how sunscreen products cause disease by making an underlying Vitamin D efficiency in the body.
  • It is challenging to create a lot of this particular vitamin in your body from sunlight introduction: your body will self-control and produce what it needs.
  • If it damages to press immovably on the sternum (chest/bosom bone), you might be experiencing ceaseless deficiency at present.
  • Vitamin D is ” triggered ” in your body by your kidneys and liver before it tends to be used.
  • Having kidney disease or liver damage can significantly weaken the body’s capacity to actuate flowing Vitamin D.
  • The sunscreen industry does not need, to realise that the body needs sunlight introduction since that acknowledgement would mean lower offers of sunscreen products.
  • Even however,  it is one of the most dominant mending synthetic substances in the body, the body makes it free. No solution required. Other ground-breaking antioxidants with this capacity include super-organic products like Pomegranate, Acai, Blueberries.

Diseases and Deficiency

  • Osteoporosis caused by an absence of this particular vitamin, which incredibly disables calcium ingestion.
  • Sufficient Vitamin D counteracts prostate malignancy, bosom disease, ovarian malignancy, depression, colon malignant growth and schizophrenia.
  • “Rickets” is the name of a bone-squandering disease caused by this vitamin deficiency.
Vitamin D - Rickets
Rickets
  • Deficiency may intensify type 2 diabetes and debilitate insulin production in the pancreas.
  • Obesity debilitates Vitamin D use in the body, which means stout individuals need twice as a lot of Vitamin D.
  • Vitamin D is used around the globe to treat Psoriasis (a persistent skin disease).
Vitamin D - psoriasis
Types of Psoriasis
  • A seasonal affective disorder caused by a melatonin irregularity initiated by the absence of presentation to sunlight.
  • Chronic deficiency frequently misdiagnosed as “Fibromyalgia” because its manifestations are so comparable: muscle shortcoming, a throbbing painfulness.
  • The danger of developing certain diseases like Diabetes and Cancer reduced by half – 80% through a primary, reasonable presentation to natural sunlight 2-3 times every week.
  •  Infants who get supplementation (2000 units daily) have an 80% reduced danger of developing Type 1 Diabetes throughout the following twenty years.
Vitamin D - Sources
Healthy foods containing vitamin D. Top view

Vitamin D Deficiency facts

  • 32% of doctors and medical school students are deficient.
  • 40% of the U.S. populace are deficient.
  • 42% of African American ladies of childbearing age are deficient.
  • 48% of youngsters, especially girls from 9-11 years of age, are deficient.
  • 60% of all medical clinic patients are deficient.
  • 76% of pregnant moms are seriously deficient, causing prevalent deficiencies in their unborn children, which influences them to Type 1 Diabetes, Arthritis, Multiple Sclerosis and Schizophrenia sometime down the road. 81% of the children destined to these moms were deficient.
  • 80% of nursing patients are deficient
  • 90% of the Indians are deficient.

STOP APPLYING SUNSCREEN CREAM

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samples for food analysis

How to Prepare store and preserve the Lab Samples for Food Analysis in 3 Min – Learn easy

by with No Comment Food Technology

know in detail about the preparation storage and preservation of laboratory samples for food analysis is explained

Preparation of Samples for Food Analysis

The preparation of the samples for food analysis involves reducing the amount and simultaneous reduction in particle size by thorough mixing.

To obtain precise analytical results, the laboratory samples for food analysis must be made as homogeneous as possible so that the results are reproducible within the limits of the analytical method used.

The method of homogenisation will depend on the type of food being analysed. Usually, the samples for food analysis are abstracted from different portions of the food material, mixed and blended, and the representative sample is taken.

A number of very effective electrical, mechanical devices are available to slash the size of food particles and to mix food products thoroughly, mincers, graters, blenders and homogenisers for dry, moist, and wet foods, and several types of powder mills or grinders are all essential pieces of equipment.

Mechanical devices produce heat, so care must be taken not to alter the sample’s composition by losing moisture due to overrunning the equipment.

samples for food analysis
Coning and Quartering for sample preparation

Dry foods

Pulses and cereals

The sample for food analysis is cleaned free of sand, stone and other extraneous material and powdered. The size of powdery food can be reduced by a process called Quartering.

samples for food analysis
Pulses and cereals

Flesh foods

Either the whole tissue or a representative protein is minced and then blended with double its weight of water. Portions of the slurry are then removed into weighed containers which are then reweighed to determine the amount of tissue used.

samples for food analysis
Meat

Fluid foods

          The top or bottom-drive blenders best emulsify the sample for food analysis.

Oils and fats

They are prepared by gentle warning and mixing. Faty mixed-phase products such as cheese, butter, margarine and chocolate are challenging to be prepared by gentle warming and mixing. Cheese and chocolate are best grated, followed by hand mixing of grated material. Butter and margarine may be re-emulsified by blending by hand in a glass jar after warming to 35ºC to melt the fat.

samples for food analysis
Butter

Fruits and vegetables

The samples for food analysis are taken small in size. However, big ones should be cut, and portions of the edible material should be used. The non-edible portions are rejected, and the edible portions are cut into small pieces. Samples are taken from the mixture of these pieces by Quartering. It is preferable to use stainless steel trays, knives and scissors for preparing the sample.

Fruits and Vegetables

Prepared samples for food analysis may change composition through evaporation or absorption of moisture or by the action of enzymes or microorganisms. The components which are likely to change should be analysed immediately after preparation.

samples for food analysis
Various Ways of Food Preservation
samples for food analysis

Preservation of samples for food analysis

The prepared samples for food analysis are stored in hermetically sealed inert containers like glass jars or wide-mouthed bottles with screw caps or friction top tin containers.

The dried fruits and fruit products containing 20-30% moisture are stored in glass or plastic containers.

Hydrolytic changes caused by the enzymes may be prevented by dropping the sample into boiling alcohol. The alcoholic extracts are stored below 0ºC to avoid changes in composition.

Products likely to undergo microbial spoilage may be preserved using acetic acid or sodium benzoate as a preservative by freezing or drying.

Food Preservation

Freezing of samples for food analysis

Freezing of samples for food analysis in air and moisture-proof containers by rapid freezing and storage at less than -6ºC prevents microbial activity, but not enzyme activity, which continues to occur although at a slower rate temperature down to -40ºC.

Storage of dried products at 0ºC to 10ºC minimises deterioration. While taking samples stored at low temperature for analysis, either the entire sealed container should be warmed to room temperature or a portion transferred quickly to a clean, dry stoppered container to avoid changes in moisture content.

samples for food analysis
Canning

Moisture

Water in plant foods may occur in any of three different forms

  • As a dispersing medium for the colloids and as a solvent for crystalloids, i.e. as free water.
  • It may be absorbed on the surfaces of colloidal particles in the protoplasm, the cell walls, and cell constituents such as proteins, starches, cellulose which hold water tenaciously.
  • As the water of hydration in chemical combination, with various substances like carbohydrates and hydrates of salts.

The “bound water” found in biological materials and the water in colloidal systems may exist as

  • Occluded water
  • Capillary water
  • Osmotic water
  • Colloidal water bound by physical forces
  • Chemically bound water

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Food Analsyis

Easy to Learn about Food analysis in 3 Min

by with No Comment Food Technology

know in detail about food analysis procedures and their techniques

Food Analysis

Food analysis is concerned with the development of criteria of quality and identity, with techniques suitable for use in the laboratory.

Food Analsyis
Food Analysis

In earlier times, the food analyst was mainly concerned with gross adulteration. Nowadays, since there is an increasing tendency to manufacture foods about market requirements, processed foods, and fast foods are fast developing.

The food analysis is done with one or more of the three different objectives.

  • Developing safe foodstuffs with consumer acceptance.
  • The legal point of view for the sake of prosecution
  • From the research point of view in educational institutions and research organisations

Processed foods are produced within the units of prescribed manufacturing standards, also set to comply with legal or other recognised requirements.

This is attained by standardising as far as possible, the process at each stage, from the farm to the dining table. This has resulted in the development of analytical techniques which are suitable for rapid assessments and control.

Earlier methods are about subjective criteria like flavour, texture, colour, and other qualities were preferred. However, now methods that give quick, reproducible, accurate and objective procedures are replacing the subjective methods for the evaluation of food quality.

Many of the food analysis procedures have been empirically developed with special reference to the particular food product. Such methods are precise or reproducible. Most of these procedures also yield accurate results.

The procedure is given for the analysis of a particular compound need not be applicable for a similar compound. In many food laboratories, most of the routine work comprises methods of proximate analysis and the study of colour additives and contaminants.

The main compositional components of interest are moisture, fat, protein, ash available and unavailable carbohydrates. The moisture value obtained by drying methods may include other volatile matter such as essential oils, traces of volatile acids and amines. 

The preparation of the samples plays a vital role in food analysis. Sugars from natural sources such as fruits are conveniently expressed as total soluble solids as measured by refractometric determination.

Protein can be calculated from the total nitrogen as determined by Kjeldahl’s method. In many estimations, allowance has to be made for interference arising from the food itself or contamination of the reagents, and blank determination must be performed. Allowance may sometimes have been made for changes that occur during storage.

Internationally recognised reference procedures have been published by bodies such as ISO, IUPAC, Codex Alimentarius and the AOZC in the UK, the British standards institution and the analytical division of the chemical society.

As in other fields of analysis, the availability of suitable methods is essential if accurate results are to be obtained. Good results depend on the choice of the experiment, the analytical procedures used and the accurate determination and interpretation of the results.

The food analyst should be acquainted with the theory of each estimation and should strive for accuracy. With the available equipment, the food analyst decides on the feasible methods to be used in the laboratory.

Sampling – Food Analysis

The perfect sample is 100% of the food material being analysed. This is possible only when the quantity of the food to be analysed is small enough.

For a high quantity of food, a representative sample is usually obtained. When the food particle is homogeneous, a sample can be taken.

However, when the food is heterogeneous, the problem of getting a sample is difficult. Hence the food analyst should be familiar with the sampling procedures.

The value of the result of chemical analysis on a well-prepared laboratory sample depends on how representative of the sample is of the lot, batch, package, or consignment of the particular food from which it was taken and on the kind of chemical information that is required.

Foodstuffs and food ingredients are relatively heterogeneous materials, so it is difficult to obtain a single representative sample for sample analysis.

The problem may be minimised by selecting, either randomly or according to a plan several samples from the lot. These samples may be analysed separately to yield results from which the average composition of the lot may be computed.

In some instances, the samples may be thoroughly mixed to give a single large representative bulk sample from which a sample may be taken for laboratory analysis.

The process of sampling is one facet of statistics, and most books on statistics include chapters describing the elementary mathematical principles involved.

There are ISO standards for the sampling of various foodstuffs. Because of the practical difficulties and economic aspects of full statistical sampling, and the natural variation in the composition of foodstuffs, food analysis is often out randomly chosen single samples.

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colour additives types and regulations

3 Min Read on Colour Additives Types and Regulations – An Easy Guide

by with No Comment Food Technology

know about the colour additives types and regulations and diseases caused by the usage of colour additives

Colour Additives-What is it? 

Colour additives are dyes, pigments, or substances that bestow colour to food, drug, or the human body in order to make them attractive.

​​​​​​​Types of Colour Additives

Natural Additives

Natural food colour additives are extracted from vegetables or minerals that help in colouring food substances. Seeds, fruits, vegetables and algae are used for the extraction of dyes. These additives maintain the standards of colour additives types and regulations.

Different Natural Colours

  • Red, Blue and Violet: Anthocyanins found in beetroots, raspberries and red cabbages.
  • Green: Chlorophylls found in all leaves and stems.
  • Yellow, Orange, Red: Carotenoids found in Tomatoes Apricots and  Carrots.

Synthetic Colour Additives Types and Regulations

These are artificial colouring agents that are manufactured by chemical reactions and are commonly used in the food and pharmaceutical industries.

Some of the standard food colours are Tartrazine, Sunset Yellow, Amaranth, Allura Red, Quinoline Yellow, Brilliant Blue and Indigo Carmine.

Some of the primary colour additives types and regulations leveraged in the industries are

Brilliant Blue, E133 (Blue shade)

Indigotine, E132 (Dark Blue shade)

Fast Green, E143 (Bluish-green shade)

Allura Red AC, E129 (Red shade)

Erythrosine, E127 (Pink shade)

Tartrazine, E102 (Yellow shade)

Sunset Yellow, E110 (Orange shade)

colour additives types and regulations
E Numbers
colour additives types and regulations

Psychological Properties of Food Color Additives Types and Regulations

Red


Psychological Association: Physical


Positive: Physical courage, strength, warmth, energy, basic survival, ‘fight or flight’, stimulation, masculinity, excitement.


Negative: Defiance, aggression, visual impact, strain.


Blue


Psychological Association: Intellectual


Positive: Intelligence, communication, trust, efficiency, serenity, duty, logic, coolness, reflection, calm


Negative: Coldness, aloofness, lack of emotion, unfriendliness


Yellow


Psychological Association: Emotional


Positive: Optimism, confidence, self-esteem, extraversion, emotional strength, friendliness, creativity


Negative: Irrationality, fear, emotional fragility, depression, anxiety, suicide


Green


Psychological Association: Balance


Positive: Harmony, balance, refreshment, universal love, rest, restoration, reassurance, environmental awareness, equilibrium, peace


Negative: Boredom, stagnation, blandness, enervation


Violet (Purple)


Psychological Association: Spiritual


Positive: Spiritual awareness, containment, vision, luxury, authenticity, truth, quality.


Negative: Introversion, decadence, suppression, inferiority


Orange


Positive: Physical comfort, food, warmth, security, sensuality, passion, abundance, fun


Negative: Deprivation, frustration, frivolity, immaturity


Pink


Positive: Physical tranquility, nurture, warmth, femininity, love, sexuality, survival of the species


Negative: Inhibition, emotional claustrophobia, emasculation, physical weakness


Grey


Positive: Psychological neutrality


Negative: Lack of confidence, dampness, depression, hibernation, lack of energy


Black


Positive: Sophistication, glamour, security, emotional safety, efficiency, substance


Negative: Oppression, coldness, menace, heaviness


White


Positive: Hygiene, sterility, clarity, purity, cleanness, simplicity, sophistication, efficiency


Negative: Sterility, coldness, barriers, unfriendliness, elitism


Brown


Positive: Seriousness, warmth, Nature, earthiness, reliability, support


Negative: Lack of humour, heaviness, lack of sophistication

Color Order Chart

Used in

  •     Bakery
  •     Beverage
  •     Confectionery
  •     Pharmaceutical Products
  •     Blended food colours
  •     Dairy & Icecream
  •     Cosmetics & Toiletries
  •     Soft Drink Concentrates
  •     Squashes
  •     Medicines
  •     Seafood
  •     All Edible preparations
colour additives types and regulations

Regulations for food colour additives

The Food Safety and Standards Authority of India (FSSAI), which is a statutory body under the Food Safety and Standards Act, 2006, controls and ensures food safety standards in food colour additives types and regulations. FSSAI has set forth safety regulations for the usage of food colours.

FDA is accountable for regulating all colour additives types and regulations to ensure that foods containing colour additives are safe to eat, contain only approved ingredients and are accurately labelled.

Food additives represented by the manufacturers are put on the labels in the form of codes called E- numbers. The E number range for colours is from E100- E199.

Colour additives functions and benefits

Colour additives can ensure flavour in all the food items from candy to wine, enhance colour, correct natural variations in colour, make food more appetising and informative, and ensure the consistency and visual decoration of the product.

Harmfulness of colour additives

While there are several benefits of colour additives types and regulations agencies have predicted that these colour additives can cause highly dangerous diseases such as ADHD, Cancer, Hypersensitivity.

  1. ADHD: Attention Deficit Hyperactivity Disorder is solitary of the highly common mental disorders, noticed in children who can continue to their adolescence and adulthood. ADHD characterised by hyperactivity, unable to focus on things or to pay attention. Many sources predict that ADHD caused due to increased intake of foods that contain colour additives. Therefore, it is advisable to reduce the consumption of foods that contain harmful and excessive colour additives. All the parents should be aware of what their children are having and see to that they do not consume colour additive added foods.
  2. Cancer: Cancer has become the buzz word these days, owing to several cancer cases. Though there is no evidence that these additives result in cancer, many closed survey and research proved excessive intake of additives add might result in tumour and cancer

Following is the detailed list of colour additives and their harmful effects

AdditivesHarmful Effects
FD & C BLUE 1Genotoxicity, Carcinogenicity, Neurotoxicity
FD & C BLUE 2Genotoxicity, Carcinogenicity
CITRUS RED 2Bladder Carcinogen
ORANGE- BChronic Toxicity
FD & C RED 40Hypersensitivity, Carcinogen
FD & C YELLOW 5Asthma, Urticarial, Hypersensitivity effects
FD& C YELLOW 6Hypersensitivity, Carcinogenicity, Behavioural effects

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colour additives and their impacts

Hazardous Colour Additives And Their Impacts – 2 Min Read

by with No Comment Food Technology

Know about the colour additives and their impacts on children while taken by them

Colour additive and their Impacts

Colour additive is any dye or pigment which when added or applied to a food, drug or restorative, or the human body, is competent (alone or through responses with different materials) of giving colour. Here we will know about the colour additives and their impacts on children while taken by them in detail with certain examples.

colour additives and their impacts

FDA (Food and Drug Administration) is liable for managing all colour additives to guarantee that foods containing colour additives are sheltered to eat, contain just endorsed fixings and are precisely named.

Colour additives are utilised in foods for some reasons:

  1. To counterbalance colour misfortune because of presentation to light, air, temperature limits, dampness and capacity conditions;
  2. To address characteristic varieties in colour
  3. To improve colours that happen normally
  4. To give a glow to colourless and “fun” foods.

Without colour additives, colas wouldn’t be dark-coloured, margarine wouldn’t be yellow, and mint dessert wouldn’t be green.

colour additives and their impacts are currently perceived, as a necessary piece of for all intents and purposes every single prepared food we eat.

FDA’s allowed colours are named dependent upon affirmation or absolved from accreditation, the two of which are dependent upon thorough wellbeing principles before their endorsement and posting for use in foods.

If an additive is endorsed, FDA issues guidelines that may incorporate the sorts of foods where it very well may be utilised, the most extreme adds up to be used, and how it ought to be distinguished on food marks.

In 1999, systems changed, so FDA presently counsels with USDA during the audit procedure for fixings that are suggested for use in meat and poultry items.

Government authorities at that point screen the degree of Americans’ utilisation of the new colour additives and their impacts of any further research on its security to guarantee its usage keeps on being inside safe breaking points.

Food and colour additives and their impacts are carefully examined, managed and observed. Government guidelines require proof that every substance is protected at its planned degree of utilisation before it might be added to foods.

Besides, all additives are dependent upon continuous wellbeing audit as logical comprehension and strategies for testing keep on improving. Customers should have a sense of security about the foods they eat.

Generally utilised colours such as reds oranges yellows purples where do they originate from is normal? If not, what are those colours produced using?

The three most generally utilised offenders—Yellow 5, Yellow 6 and Red 40 – contain mixes, including benzidine and 4-aminobiphenyl, that examination has connected with malignant growth.

Yellow 5

Tartrazine is a synthetical lemon yellow azo dye compound with the formula (C16H9N4Na3O9S2) primarily used for food colouring known as E102, C.I. 19140, FD&C Yellow 5.

Yellow 5 - colour additives and their impacts
Yellow 5

Yellow 6

Sunset Yellow FCF is also known as orange-yellow S, E110, C.I. 15985 or Yellow 6 is a petroleum-derived orange azo dye (C16H10N2Na2O7S2) used in foods, cosmetics, and drugs.

Yellow 6 - colour additives and their impacts
Yellow 6

Red 40

Red 40 is a red azo dye (C18H14N2Na2O8S2) called by various names, including FD&C Red 40 and used as a food dye and has the E number E129. It is used in some tattoo inks and products, such as cotton candy, soft drinks, flavoured cherry products, children’s medications, and dairy products.

Red 40 - colour additives and their impacts
Red 40

Research shows that food using additives, lead to issues in kids, including sensitivities, hyperactivity, learning debilitation, irritability and aggressiveness.

Colour additive and their Impacts

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