Test for Adulterants

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.


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.


Chicory, Date or tamarind seeds, Artificial color.


Colour, Iron filings, Foreign leaves

Cereals and Cereal Products

Fungal infestation, pesticide residues, sand, dirt, foreign starch, powdered chalk, iron filings.


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