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
Olive Oil Production and Olive Oil Testing in India
Olive is one of the oldest cultivated plants and is native to Italy and the eastern Mediterranean Basin. It is an evergreen with an average height of 6 to 9 meters and can survive in dry climates with high temperatures, temperate, cool dry climates during the winter,...
Saffron is the Most Expensive Spices in the World
Why saffron is the most expensive spice? Saffron carries the world’s most expensive food additive seasoning, which is derived from the stigmas of a purple flower of Crocus sativus Linnaeus, a member of the botanical family Iridaceae. Others refer to saffron as "golden...
Triphala is one of the world’s oldest medications
Introduction One of the most ancient polyherbal medicines ever discovered for the treatment of human multi-alignment is Triphala. It is formulated with the blending of three vital dry fruits, each in an equal proportion (1:1:1) of Amla (Emblica officinalis), Haritaki...