Information about Adulterant
Adulterants are chemical substances which should not be contained within other substances (eg. food, beverages, fuels or pesticides) for legal or other reasons. Adulterants may be intentionally added to substances to reduce manufacturing costs, or for some deceptive or malicious purpose. Adulterants may also be accidentally or unknowingly introduced into substances. The addition of adulterants is called adulteration.
Adulterant usage was first investigated in 1820 by the German chemist Frederick Accum, who identified many toxic metal colourings in food and drink. His work antagonised food suppliers and he was discredited by a scandal over his alleged mutilation of Royal Institution library books. The physician Arthur Hill Hassall later conducted extensive studies in the early 1850s, which were published in The Lancet and led to the 1860 Food Adulteration Act and subsequent further legislation.[2]
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Alum, (IPA: /ˈæləm/) (aluminium potassium sulfate,) in chemistry, is a term given to the crystallized double sulfates of the typical
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In food and beverages
Examples of adulteration include:- Mogdad coffee, whose seeds have been used as an adulterant for coffee
- Roasted chicory roots were used for the same purpose, starting during the Napoleonic era in France (and still is a moderately popular additive there for cheaper coffee)
- Roasted ground peas, beans, or wheat used to adulterate roasted chicory
- Diethylene glycol, used by some winemakers to fake sweet wines
- Oleomargarine or lard, added to butter
- Rapeseed oil, commonly added to sunflower oil and soybean oil, brassicasterol being a marker of its presence
- Rye flour, corn meal or potato starch used to dilute more expensive flours; alum is also added to disguise usage of lower-quality flour
- Apple jellies were substituted for more expensive fruit jellies, with added colorant and sometimes even little pieces of wood that simulated strawberry seeds
- Artificial colorants, often toxic - eg. copper, zinc, or indigo-based green dyes added to absinthe
- Sudan I yellow color, added to chili powder
- Water, for diluting milk and beer
- Lower-quality black tea disguised as higher class
- Starch, added to sausages
- Cutting agents are often used to adulterate (or "cut") illicit drugs, for example shoe polish in solid cannabis
- Urea and other non-protein nitrogen sources added to protein products in order to inflate crude protein content measurements[1]
- Powdered beechnut husk aromatized with cinnamic aldehyde may be marketed as powdered cinnamon.
- High fructose corn syrup can be used to adulterate honey.
History
Historically, usage of adulterants has been common in free market societies with few legal controls on food quality and/or poor or nonexistent monitoring by authorities; sometimes this usage has even extended to exceedingly dangerous chemicals and poisons. In the United Kingdom during the Victorian era, adulterants were quite common; for example, cheeses were sometimes colored with lead. Similar adulteration issues were seen in industry in the United States until the passage of the Pure Food and Drug Act in 1906. More recently, adulterant use in the People's Republic of China has inspired much public attention due to the Chinese protein export scandal. (See: Food safety in the People's Republic of China).Adulterant usage was first investigated in 1820 by the German chemist Frederick Accum, who identified many toxic metal colourings in food and drink. His work antagonised food suppliers and he was discredited by a scandal over his alleged mutilation of Royal Institution library books. The physician Arthur Hill Hassall later conducted extensive studies in the early 1850s, which were published in The Lancet and led to the 1860 Food Adulteration Act and subsequent further legislation.[2]
In drug tests
Adulterants can be also added to urine, in order to interfere with the accuracy of drug tests. They are often oxidative in nature - hydrogen peroxide, and bleach have been used, sometimes with pH-adjusting substances like vinegar or sodium bicarbonate. These can be detected by drug testing labs, but some of the less expensive tests do not look for them.See also
References
1. ^ Weise, Elizabeth. "Food tests promise tough task for FDA", USA Today, April 24 2007. Retrieved on 2007-04-29.2007">
2. ^ The fight against food adulteration, Noel G Coley, RSC, Education in chemistry, Issues, Mar 2005
2. ^ The fight against food adulteration, Noel G Coley, RSC, Education in chemistry, Issues, Mar 2005
External links
- Friedrich Accum's A Treatise on Adulterations of Food, and Culinary Poisons, available at Project Gutenberg.
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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The word drink is primarily a verb, meaning to ingest liquids. As a noun, it refers to the liquid that is ingested. It is often used in a narrower sense to refer to alcoholic beverages (as both a verb and a noun).
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Fuel is any material that is burnt or altered in order to obtain energy.[1] Fuel releases its energy either through chemical means, such as combustion, or nuclear means, such as nuclear fission or nuclear fusion.
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worldwide view.
A pesticide is a substance or mixture of substances used for preventing, controlling, or lessening the damage caused by a pest.[1] A pesticide may be a chemical substance, biological agent (such as a virus or bacteria), antimicrobial,..... Click the link for more information.
Coffee is a widely consumed beverage prepared from roasted seeds, commonly called beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia.
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Cichorium
Species
Chicory is the common name given to the flowering plants in genus
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Species
- C. endivia - cultivated endive
- Cichorium pumilum - wild endive
- Cichorium intybus - common chicory
Chicory is the common name given to the flowering plants in genus
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The Napoleonic Era is a period in the History of France and Europe. It is generally classified as including the fourth and final stage of the French Revolution, the first being the National Assembly, the second being the Legislative Assembly, and the third being the Directory.
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PEA can stand for:
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- Phenylethylamine
- Pea plant
- Phillips Exeter Academy
- Pulseless electrical activity (a form of cardiac arrest)
- Prenatal exposure to alcohol
- Phenylethyl Alcohol Agar
- Polyadic equality algebras (See also Cylindric algebras (CA))
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Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. They are also known as legumes.
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Name
The term Bean..... Click the link for more information.
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Diethylene glycol (DEG) is an organic compound described by the structural formula HO-CH2-CH2-O-CH2-CH2-OH. It is a clear, hygroscopic, odorless liquid. It is miscible with water and polar organic solvents such as alcohols and ethers.
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The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and
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Margarine (pronounced IPA: /ˈmɑrdʒərɪn, ˈmɑrgəriːn/), as a generic term, can indicate any of a wide range of butter substitutes.
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Lard
Wet-rendered lard, from pork fatback.
Saturated fats 38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats 56–62 %
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Wet-rendered lard, from pork fatback.
Fat composition
Saturated fats 38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats 56–62 %
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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B. napus
Binomial name
Brassica napus
L.
Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, Rapa, Rapaseed
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Binomial name
Brassica napus
L.
Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, Rapa, Rapaseed
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Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
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Brassicasterol (24-methyl cholest-5,22-dien-3β-ol) is a 28 carbon sterol synthesised by several unicellular algae (phytoplankton) and some terrestrial plants e.g. oilseed rape.
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S. cereale
Binomial name
Secale cereale
M.Bieb.
Rye (Secale cereale) is a grass grown extensively as a grain and forage crop.
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Binomial name
Secale cereale
M.Bieb.
Rye (Secale cereale) is a grass grown extensively as a grain and forage crop.
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Cornmeal is flour ground from dried corn, and is a common staple food in many regions of the world.
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Types
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed...... Click the link for more information.
S. tuberosum
Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios).
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An ingredient used in many foods, flour is a fine powder made by grinding cereals or other edible starchy plant seeds suitable for grinding. It is most commonly made from wheat—the word "flour" used without qualification implies wheatflour—but also maize (now called
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- For alum meaning "graduate," see Alumnus.
Alum, (IPA: /ˈæləm/) (aluminium potassium sulfate,) in chemistry, is a term given to the crystallized double sulfates of the typical
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Fruit preserves refers to fruit, or vegetables, that have been prepared, canned or jarred for long term storage. The preparation of fruit preserves traditionally involves the use of pectin.
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A food coloring is any substance that is added to food to change its color. It is sometimes used in cooking.
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Purpose of food coloring
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from..... Click the link for more information.
2, 1
(mildly basic oxide)
Electronegativity 1.90 (Pauling scale)
Ionization energies
(more) 1st: 745.5 kJmol−1
2nd: 1957.9 kJmol−1
3rd: 3666 kJmol−1
Atomic radius 135 pm
Atomic radius (calc.
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(mildly basic oxide)
Electronegativity 1.90 (Pauling scale)
Ionization energies
(more) 1st: 745.5 kJmol−1
2nd: 1957.9 kJmol−1
3rd: 3666 kJmol−1
Atomic radius 135 pm
Atomic radius (calc.
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Zinc (IPA: /ˈzɪŋk/, from German: Zink) is a chemical element in the periodic table that has the symbol Zn and atomic number 30.
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