Test for Adulterants
Cultivator Phyto Lab offers various tests in identifying adulterants in various food. Food adulteration considers not only the intentional addition or substitution or abstraction of substances that adversely affect the nature, substances, and quality of foods, but also their incidental contamination during the period of growth, harvesting, storage, processing, transport, and distribution. Although simple forms of adulteration like the addition of water to milk and colored starch to turmeric are still prevalent, newer forms and types of adulteration are emerging such as urea in puffed rice to improve texture; injecting color into poor quality fruits and vegetables; addition of urea, sodium carbonate, sodium hydroxide, formaldehyde, and hydrogen peroxide to increase shelf life of milk, etc. Many adulterants might prove to be a hazard to our health especially if consumed over a long period.
Edible Oils
Castor Oil, Mineral Oil, Argemone oil, Sesame oil, Cottonseed oil, linseed oil, Karanja oil, Kusum oil, Oil-soluble colors, Aflatoxins, Pesticide residues, and cheaper vegetable oils.
Spices
Non-permitted colors (Sudan red, Malachite green, Rhodamine B), Mineral oil coating, Husk starch, Foreign seeds/resins, Extraneous matter.
Non-Alcoholic Beverages
Saccharin, Dulcin, Brominates vegetable oil, Non-permitted colors, and excessive permitter colors.
Confectionery, sweets, savories
Non-permitted colors, Aluminum foil, Permitted color more than the permitted limit.
Coffee
Chicory, Date or tamarind seeds, Artificial color.
Tea
Colour, Iron filings, Foreign leaves
Cereals and Cereal Products
Fungal infestation, pesticide residues, sand, dirt, foreign starch, powdered chalk, iron filings.
NEWS AND BLOGS
Find up to date information, news releases, and corporate publications for Cultivator Phyto Lab customers
Celebrate Holi with Safe, Organic, Natural, and Eco-Friendly Colors: A Sustainable Approach
Holi, also known as the "Festival of Colours," is a lively Hindu celebration that symbolises the arrival of spring. It is celebrated with tremendous passion throughout India and the world. Celebrating Holi with organic and natural colors is an excellent way to...
Garlic and Its Incredible Active Bioactive Compound “Allicin”
Allium sativum L., commonly known as garlic and a perennial bulbous plant belonging to the Liliaceae family, is called Rasona in Sanskrit and Lahasun in Hindi. Garlic is a multiple or compound bulb consisting of 10-20 bulblets or segments called cloves, which are...
Chicory (Cichorium intybus L.) is used as an adulterant or substitute for coffee or tea
Chicory is a plant from the Asteraceae family that produces brilliant blue flowers. It is native to Europe and Asia, but has spread to other regions of the world. Chicory is the primary source of inulin in the food sector, alongside salad, tea, and coffee. Inulin...