Adulterants In Food

Hello sir, I am john Hopkins. I am from New york. I want you to help me by giving me some information about the adulterants in food. Can you help me by proviidng me some details about it?

[Shaleen]

As you have asked about the adulterants in food, I am giving you some
information about it

An adulterant is a pejorative term for a substance found within other
substances such as food, fuels or chemicals, although it should not be
present for some reason.

It will not normally be present in any specification or declared contents of
the substance, and may not be legally allowed.

The addition of adulterants is called adulteration.

The most common reason for adulteration is the use by manufacturers of
undeclared materials that are cheaper than the correct and declared ones.

The adulterants may be harmful, or reduce the potency of the product, or
they may be harmless.



Some adulterants are listed below



Roasted chicory roots used as an adulterant for coffee

Diethylene glycol, used dangerously by some winemakers in sweet wines

Apple jellies (jams), as substitutes for more expensive fruit jellies, with
added colorant and sometimes even specks of wood that simulate raspberry
or strawberry seeds

Water, for diluting milk and alcoholic beverages

Cutting agents used to adulterate (or "cut") illicit drugs—for example,
shoe polish in hashish, amphetamines in ecstasy, lactose in cocaine

Urea, melamine and other nonprotein nitrogen sources, added to protein
products to inflate crude protein content measurements

High fructose corn syrup or cane sugar, used to adulterate honey

Water or brine injected into chicken, pork, or other meats to increase
their weight

Argemone seeds

Argemone oil

Artificially coloured foreign seeds

Foreign leaves or exhausted tea leaves, saw dust artificially coloured

TCP

Rancid oil

Sand, marble chips, stones, filth

Lathyrus sativus