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
How Water Is Used As An Adulterant In Food Products
Water adulteration is not only limited to milk, but is also used in alcohol, soft drinks, and other beverages. Fruit juice products are added with dilution water to increase volume. It is one of the most serious frauds for getting economic benefits, especially if poor quality water is added to fruit juice to cause serious health issues for the consumer.
Most Common Food Preservation Techniques
Food Preservation Food is any substance that is consumed to provide nutritional support for an organism. Food is usually of plant, animal, or fungal origin and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, that are derived...
Ayurvedic formula development for new drugs
Ayurvedic Medicine Testing services for heavy metals, purity of the herbal drugs, and bio-burden or microorganism contamination for your herbal drug development.