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IS 15642 (Parts 1 and 2)r :2rrr006

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Indian Standard
QUICK METHODS FOR DETECTION OF
ADULTERANTS/CONTAMINANTS IN COMMON
FOOD PRODUCTS

ICS 67.050

0 BIS 2006

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

February 2006 Price Group 5

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Woodgrains, Starches and Ready-to-Eat Foods Sectional Committee, FAD 16

FOREWORD

This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Foodgrains,
Starches and Ready-to-Eat Foods Sectional Committee had been approved by the Food and Agriculture Division
Council.

Food is an essential and basic requirement for nourishing and sustenance of human life. Preparation of food
products from the raw agriculture produce to their final stage ofconsufiption is a big business worldover. Food is
adulterated by unscrupulous persons from time immemorial and is continued even today for certain commercial
benefits. With the development of food science and technology, the techniques of adulteration have also changed
and contamination is often observed due to unhygienic practices, chemicalization of technology, etc. Food
adulteration may lead to innumerable health hazards. Food adulteration is thus a punishable offence under the
provisions of the Prevention of Food Adulteration Act, 1954 and the Rules made thereunder.

Consumer awareness regarding the quality of food and alertness in detection of common type of food adulteration
can help in arresting this menace and provide a healthy and wholesome food to the consumers. Therefore, simple
methods to detect adulteration/contamination of various foods at the household level will be useful to the consumers
to select a right type of food or to avoid foods of doubtful quality. Keeping this in view this standard has been
formulated. This standard includes methods involving visual examination, physical methods and methods involving
the use of certain chemicals and reagents. Part 1 of this standard covers methods where only visual examination or
physical tests are involved while Part 2 covers tests where simple chemical reactions are involved.

The test methods contained in this standard are very simple and quick, thereby making them useful for school
children, housewives, social workers, etc, or any other person for detecting food adulteration and contamination.
Based on these methods, certain quick test kits can also be developed which maybe used by schools for imparting
basic education in detecting adulteration or contaminant ion or by housewives, women organizations or-voluntary
consumer organization for detecting adulteration in foods. However, these quick methods are only indicative of
possible adulteratiordcontamination in food items, and need to be confirmed by other detailed methods.

While formulating this standard, assistance has been drawn from the information provided by the National Institute
of Nutrition, Hyderabad, Ramakrishna Bajaj — CFBP Consumer Education and Testing Center, Mumbai and
CONCERT, Chennai a Voluntary Consumer Organization.

Annex A, which is informative only, contains the botanical names of the plants which find reference in this
standard.
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IS 15642 (Part 1) :2006

Indian Standard
QUICK METHODS FOR DETECTION OF
ADULTERANTS/CONTAMINANTS IN COMMON
FOOD PRODUCTS
PART 1 PHYSICAL METHODS

1 SCOPE 3.2.2 Procedure

This section prescribes physical methods for detection Spread approximately 50 g of bigger size and 25 g of
of adulterantslcontaminants in common food products. small size woodgrains on a white paper. Using a
magnifying glass examine the grains closely. The ergot
2 APPARATUS
affected grains will be purple black in colour and
a) Cotton — absorbant; slightly longer in size than the normal size. These can
b) Dropper; be separated out using forceps,
c) Filter paper — ordinary or blotting paper; 3.2.3 The ergot affected grains can also be detected
d) Forceps; by taking 20 percent common salt solution in a beaker
e) Glass beakers — 100 ml and 250 ml capacity; and adding some affected grains to this. The ergot
affected grains will float on the top while the healthy
f) Magnet — a powerful magnet;
grains wi 11settle at the bottom.
g) A4agnz$ing glass — with a handle of about
7.5 cm length and having magnification of 3.3 Detection of Datura Seeds/Argenlone Seeds/
10 x; Khesari and Khesari Dal in Woodgrains
h) Matchstick; and
3.3.1 General
j) Milk lactometer with lactometer jar.
Foodgrains meant for human consumption shall be fkee
3 TEST METHODS from poisonous and harmful seeds like Datura,
Argemone mexicana, Khesari (Lathyrus sativus) and
3.1 Detection of Foreign Matter
Khesari dal in any form. Argemone mexicana seeds
3.1.1 General contain alkaloids-sangunarine and dihydro sangunarine
Foodgrains meant for human consumption shall be which are toxic and cause epidemic dropsy. Khesari
whole or broken kernels of cereals and pulses. Small seeds are flat and yellow and light grey in colour.
stones, marble chips identical to woodgrains and pulses Khesari/Khesari dal contains a toxic amino acid BOAA
are mixed or get mixed, if good agricultural practices (Beta oxalyl amino alanine) which causes crippling
are not followed. Rodent hair and excreta of animals paralysis. Datura seeds are intoxicants.
are also found in foodgrains, if not properly stored. 3.3.2 Procedure
These inorganic foreign matters may irritate the mucus
Spread about 25 g of foodgrains on a white paper. Using
membrane of human digestive system. Similarly, the
a magnifying glass visually examine the grains closel y.
excreta of animal origin may carry harrnfhl bacteria.
Datura seeds look like chilly seeds, Argemone seeds
3.1.2 Procedure Iook like mustard seeds but it contains a spike and
Spread approximately 100 g of smaller size foodgrains grainy rough surface while mustard seeds have a smooth
like rice, ragi, bajra, etc, and 250 g of bigger size surface. Also Argemone seeds are black in colour. When
foodgrains like wheat, pulses, oil seeds, etc, on a white crushed, mustard seeds are yellowish inside while
paper. Using the rnagnifiing glass visually examine the Argemone seeds are white. Khesari Dal can be detected
foodgrains closely. Any foreign matter in foodgrains will by their physical appearance which is wedge shaped
be clearly visible and can be picked up by using forceps. having a slant cm one side and appear square as
compared to other dais.
3.2 Detection of Ergot Effected Grains
3.4 Detection of Iron Yilings in Rava and Tea Dust
3.2.1 General
3.4.1 General
Wheat and bajra are affected by ergot which is a fungus
and can liberate toxins in the affected grains. Suji or rava means a product obtained by grinding and

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bolting of wheat free from rodent hair and excreta while chicory powder will sink with a brownish red
while tea means, a product exclusively obtained colour to the bottom of the beaker.
from the leaves, buds and tender stems of plant
Camellia genus. Iron tilings get into rava and tea during 3.7 Detection of Cassia Bark in Cinnamon
the manufacturing process. Due to the constant wear 3.7.1 General
and tear of the machinery, fine particles of iron may
Cinnamon .(Dalchini) means the dried pieces of the
enter into the food product. If the iron particles go
inner bark of Cinnamomum zey[anicum Blume. Cassicl
unnoticed it may damage the digestive system and,
(Rj) means dried pieces of bark of Cinnamomum cassia
therefore, shall be removed before the consumption of
blume. Offering or substituting Cassia bark in place of
the food.
CiHnamon, (which is a common trade name) is an act
3.4.2 Procedure of deceiving the consumer. Cassia can be sold only in
the name of Cassia and not as Cinnamon.
Spread about 50-100 g of ravaltea dust on a white
paper. Plough the magnet through the food item several 3.7.2 Procedure
times. The iron tilings will stick to the magnet and can
be easily detected. Cinnamon barks are very thin and can be rolled. It can
be rolled around a pencil or pen. It has a distinct smell.
3.5 Detection of Artificially Coloured Tea Dust Whereas cassia bark are very thick and stiff and cannot
Mixed with Genuine Tea be rolled. Cassia bark comprises of several layers in
3.5.1 General between the rough outer and inner most smooth layers.
On examination of the bark closely, a clear distinction
Tea being a cheap beverage and a product of mass can be made.
consumption has a potential of adulteration. Genuine
tea is mixed with the used tea which is collected from 3.8 Detection of Pappaya Seeds in Black Pepper
tea shops. This tea collected from the tea shops is 3.8.1 General
sprinkled with water soluble coal tar dyes and dried
Black pepper is a common spice used in household
under sun or air and mixed with the genuine tea. Tea is
both for flavoring and for its medicinal value. IL is
also sometimes coloured to get a dark coloured
obtained from the dried berries of Piper nigrum L. It is
decoction for giving an impression that the tea is of
commonly adulterated with dried Pappaya fruit seeds
good quality.
which have similar appearance. Substituting pepper
3.5.2 Procedure with pappaya seeds is an act of adulteration. Apart from
financial loss, a consumer may not get the value of
Take about 5 .g of tea leaves/dust and place it in the
medicinal effect, which he normally expects fi-om this
center of a filter paper. Using the dropper, add water
valuable spice. ”Inaddition, the pappay%seed may create
drop by drop at the heap of the tea leavesldust. If the
or add to the digestive problems.
genuine tea is adulterated with a coloured tea, water
will dissolve the added colour and leave streaks of 3.8.2 Procedure
colour on the filter paper.
Spread the spice on a white paper. Closely, observe
3.6 Detection of Chicory Powder in Coffee the appearance of the sample, using the magnifying
3.6.1 General glass. Black pepper is brown to black in colour. It
has wrinkled surface and has a characteristic smell
Coffee powder means a material made from freshly and pungent taste. The pappaya seed has shrunken
roasted and ground pure coffee beans while chicory smooth surface and ovai shape. It is greenish brown
powder means the material prepared by roasting and or blackish brown in colour and has a repulsive
grinding of cleaned and dried chips of chicory roots.
flavour.
The addition of chicory to the coffee is not allowed
unless the product is labelled as coffee-chicory mixture. 3.9 Detection of Added Colour and Brick Powder
The chicory root has a characteristic structure and in Chilli Powder
dissolves in cold water due to the presence of inulin.
3.9.1 General
This feature can be made use of in distinguishing
chicory from coffee. Chilli powder (Lal Mirchi) means the powder obtained
by grinding clean dried chilly pods of Capsicnm
3.6.2 Procedure jhtescens L/Capsicum annum. Chilli powder is widely
Take about 50 ml of water in a beaker and sprinkle the used as a condiment in every household. To increase
doubtful coffee powder on the surface of water. Pure the bulk and to appear better, chilli powder is
coffee powder will float on the surface of the water adulterated with brick powder and water soluble coal

2
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tar colour respectively. The colour is also added to mask 3.12 Detection of Sugar and Water in Honey
the added starch and to increase the brightness in the
3.12.1 General
case of a substandard chilli powder. The coal tar colour
may be injurious to health. The brick powder may Pure honey is a natural sweet substance produced by
irritate the stomach and damage the teeth and intestinal honey bees from the nectar of blossoms or from
lining. secretions of plants which honey bees coIlect, transform
and store in honey combs for ripening. However,.tbere
3.9.2 Procedure
is a common practice to adulterate honey with sugar
Sprinkle 25 g of chilli powder on the surface of water dissolved in water. Though it may not cause any harmful
in a glass beaker. Artificial colorants will descend as health effect, yet it remarns an unethical way ofnmking
coloured streaks. Brick powder will settle down at the commercial profits.
bottom due to its heaviness.
3.12.2 Procedure
3.10 Detec-tion-of Dried Maize Fibres in Saffron
Take some cotton and make a wick out of it. Dip the
3.10.1 General wick in the honey and burn it with the help of
matchstick. The cotton wick, dipped in honey
Saffron means the dried stigmata or tops of styles of
adulterated with water and sugar will either not burn
(’rocus sativus. Saffron is a food classified under spices
or burn with a cracking sound.
and condiments. It is one of the costlier natural
flavoring and colouring agent with rare nutritional
3.13 Detection of Artificial Coloured Green Peas
quality. Due to its high cost, it is adulterated with dyed
tendrils of maize cob and coloured paper strips. 3.13.1 General

3.10.2 Procedure Green peas in their natural form may vary from light
green to dark green in colour. However, to make them
Take some saffron and spread it on a piece of paper
look fresh and attractive the peas are artificially
and observe closely with the help of the magnifying
glass. ‘rhe magnified structure of the plant part like coloured with coal tar dyes. Sometimes, they are
coloured with non-permitted dyes like malachite green,
stigma, style can be easily identified while the paper
strips will be seen flat and thin. The genuine saffron cong,o red and yellow aniline dyes.
will not break easily while the spurious saffron will . .
3.13.2 Procedure
break. Also take some saffron sample and dissolve it
in water taken in a beaker. The separation of colour Take little amount of green peas in a 250 ml beaker
wi II indicate the presence of spurious saffron prepared add water to it and mix well. Let it stand for half an
by soaking maize cob in sugar and colouring it with hour. Clear separation of colour in water indicates
coal tar colour. adulteration.

3.1 I Detection of Water in Milk 3.14 Detection of Exhausted/Deoiled Cloves in

3. i 1.1 General Sound Cloves

Water is the most common adulterant in milk. [ts 3.14. I General

addition straight away adds to the volume and goes Cloves (Laung) means the dried, unopened flower buds
unnoliced because there is no change in colour of the
of Eugerria caryophy//zfs (C. ,sprengeo. Cloves have
milk because of its addition. However, pure milk has
characteristic smell of Eugenol. Genuine Clove contains
a normal specific gravity between ] .030 and 1.034 at
not less than 15 percent v/w volatile oil which has
room temperature (27 C’C).Any addition of water to
medicinal value. It is used as a strong natural flavoring
milk will disturb the specific gravity of milk. This
agent in cookery. The abundant volatile oi I is extracted
fact can be used to detect adulteration of milk with
folly or partially and the exhausted cloves are mixed
water.
with genuine ones.
3.11.2 Procedure
3.14.2 Procedure
Take milk in a Iactometer jar and slowly immerse the
Iactometer in milk. The Iactometer reading which is Using the magnifying glass, observe the individually
indicative of the specific gravity of the milk shall be spread cloves closely. Exhausted cloves can be
between 1.030 and 1.034. The Iactometer reading less identified by its small size and shrunken appearance.
than 1.030 is an indication of the addition of water in The characteristic pungent taste of genuine cloves is
milk. less pronounced in exhausted cloves.
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3.15 Detection of Aluminium Leaves Being Sold as 3.15.2 Procedure

Silver Leaves
Take some portion of dw leave and crush it between
3.15.1 General two fingers. Pure silver leaves will be easily crushed
Pure silver leaves in a very fine thinness are extensively and crumble t,o the powder form while aluminium leave
, will only break into smaller shreds. Further, take the
used to give good appearance to Indian sweets as wel I
as are used in paan (betel leaves). Silver leaves have suspected silver leaves and make it in the form of a
some medicinal values also. However, because of silver ball and burn it with the help of a flame. Pare silver
leaves being costly, aluminium leaves obtained to very leaves burn away completely leaving glistening balls
fine thinness are often passed on as silver leaves. whi Ie aluminium leaves are reduced to grey ash.
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IS 15642 (Part 2) :2006

Indian Standard
QUICK METHODS FOR DETECTION OF
ADULTERANTS/CONTAMINANTS IN COMMON
FOOD PRODUCTS
PART 2 CHEMICAL METHODS

1 SCOPE @ Potassium Chromate Solution — prepared by

dissolving 5 g of potassium chromate in
This section prescribes chemical methods for detection
100 ml water;
ofadulterants/contam inants in common food products.
r) Potassium Iodide — prepared by dissolving
2 APPARATUS 10 g of potassium iodide in 100 ml water;
s) Recti~ed Spirit — 95 percent ethyl alcohol;
a) Cotton;
t) Resorcinol Solution — about 2 percent;
b) Filter paper — ordinary;
u) Rosa/it Acid — prepared by dissolving 1g
c) Gas burner/spirit lamp;
rosalic acid in 100 ml of ethyl alcohol;
d) Litmus paper;
v) Silver Nitrate Solution — 0.1 N; and
e) Matchstick;
w) Starch Solution — freshly prepared by
f) Milk Iactometer with Iactometer jar;
dissolving 1 g starch in 100 ml water and
:) Tea spoon; and boiling it.
h) Test (ube — 150 x 18 mm.
4 TEST METHODS
3 REAGENTS
4.1 Detection of Non-edible Gum/Resin in Asafoetida
a) Acetonitrile Reagent — prepared by mixing (Ifing)
acetonitrile and water in 7:3 ratio; .
4.1.1 General
b) Alcoholic Potash — prepared by dissolving
8.6 g of potassium hydroxide in 100 ml Pure asafoetida gives a milky white solution in water.
alcohol; However, if the asafoetida is adulterated with other
c) Ammonium Molybdate Solution — prepared resins, the adulterants have to be detected by certain
by dissolving 1 g ammonium molybdate in chemical methods. Colophony is a resin obtained as a
100 ml concentrated sulphuric acid; residue after the distillation of turpentine oil. This is
one of the adulterants in asafoetida. Colophon! forms
d) Antimony Trichloride — prepared by
a coloured complex when shaken with rectified spirit
dissolving 40 g of antimony tricbloride in
and ferric chloride.
100 ml of chloroform;
e) Chloroform; 4.1.2 Procedure

f) Concentrated hydrochloric acid; 4.1.2.1 Method I

g) Concentrated nitric acid; Powder a gram of asafoetida and take it in a test-tube.
11) Dilute Hydrochloric Acid — 1:1 {prepared Add one tea spoon of water. Mix thoroughly by shaking.
from concentrated hydrochloric acid); Milky white solution with no sediments represents pure
1) Ferric Chloride- prepared by dissolving 6 g asafoetida. Further, a small amount of powdered
ferric chloride in 100 ml of water; asafoetida, taken in a spoon and burnt on a gas flame,
k) Hexane; burns with a bright flame like camphor, which is an
indication of pure asafoetida.
m) Iodine Solution — prepared by dissolving
12.69 g of iodine and 24 g of potassium iodine 4.1.2.2 Method II
in I 1itre water;
Take 1 g of asafoetida, powder it thoroughly and trike
n) p-Dimethyl Amino Berualdehyde Reagent — it in a test-tube. Add some rectified spirit and filter/
1.6 percent in ethyl alcohol containing decant the solution. Take 5 ml of filtrate and add few
10 percent hydrochloric acid; drops of ferric chloride soIution. Olive green colour
P) Petroleum ether; shows the presence of adulteration with other resins.

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4.2 Detection of Starch in Milk Products Like 4.4.2 Procedure

KIIoya, Butter and Cheese
‘rake 5 ml of milk in a test-tube and add 5 ml of
4.2.1 Genera[ p-dimethyl amino benza]dehyde reagent to it. The
appearance of a distinct yellow colour indicates the
Starch is a common adulterant in milk products as it
presence of added urea. The appearance of slight yellow
gets easily mixed up with these products because of colour may be ignored which may be because of the
the similarity in the colour. Starch adds to the weight presence of natural urea in milk.
of the products, and is, therefore, a cheap source of
adulteration. The adulteration of these products with 4.5 Detection of Sodium Chloride in Milk
starch can be detected by addition of iodine to these
4.5.1 General
products which results in the formation of a blue colour.
The blue colour is due to the formation of an inclusion Lactometer is a simple device which can be used to
complex between iodine and the amylose. The amylose detect adulteration of milk with water. Addition of water
coils into the spiral and the iodine molecule aligns alters the density of milk which can be read on the
within the centre of this spiral and causes light Iactometer scale. Hence, to increase the density of milk,
absorption which gives a blue colour. adulterant like sodium chloride is added.

4.2.2 Procedure 4.5.2 Procedure

Take about 2 g of milk product in a test-tube and add Take 2 ml of milk in a test-tube and add O.I ml of
about 5 ml water to it. Boil for a few minutes on the 5 percent potassium chromate solution and 2 ml of
gas burner. COOI and add iodine solution to the test- 0.1 N silver nitrate to it. The appearance of a yellow
tube. The formation of a blue coloration shows the colour indicates the presence of added sodium chloride
presence of starch. in the milk while the appearance of a brick red
precipitate indicates the absence of added sodium
4.3 Detection of Neutralizers in Milk chloride in the milk.

4.3.1 General 4.6 Detection of Metanil Yellow in Sweets

Milk sold in the cities is being transported from a longer 4.6.1 General
distance. If the milk is not transported at a low
To make a sweet attractive, various colours are added
temperature, there is every likelihood of its getting
to sweet preparations. As per the PFA Act, onlinatural
spoilt because of bacterial action. Neutralizers are
food colours or permitted artificial food colours can
added in the milk to avoid spoilage of milk but their
be used in sweets. Metanil yellow is a cheap textile
addition to milk is not permitted under PFA Ru/e.s.
dye which is commonly used in colouring sweets which
Common neutralizers used are sodium hydroxide,
amounts to adulteration. The metanil yellow is
sodium carbonate and sodium bicarbonate. The
carcinogenic.
presence of neutralizers can be detected by use of
alcoholic rosalic acid solution, Addition of this reagent 4.6.2 Procedure
givesa red ~olour if bicarbonates and carbona~s are
Take about 5 g of the sweet sample in a test-tube and
present while a deep rose red colour -will appear, if
add hot water to bring the sample in pure solution.
sodium hydroxide has been used as a neutralizer.
Separate the coloured matter by filtration and add
4.3.2 Procedure few drops of concentrated hydrochloric acid. The
appearance ofa pinkish red coiour shows the presence
Take 5 ml of milk in a test tube and add 5 ml of rectified of metanil yellow.
spirit to it. Then add four drops of rosalic acid solution,
The appearance of a red colour, or a deep rose red 4.7 Detection of Washing Soda in Bur(l Sugar
colour indicates the presence ofa neutralizer while 4.7.1 General
a brownish coloration shows absence of any
neutralizer. Bura sugar is obtained by grinding plantation white
sugar and finds extensive use in sweetmeat preparations
4.4 Detection of Extraneous Urea in Milk and also for direct consumption. Its white colour makes
it easily adulterable with washing soda which is harmfhl
4.4.1 General
to the body, if consumed.
Ahhough addition of urea is prohibited under the PFA
4.7.2 Procedure
Ru/es, still it is added to the milk by unscrupulous
persons to increase its viscosity thereby giving a feeling There w-e two methods by which presence of washing
of rich milk. soda in ha-a sugar can be detected.

.
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4.7.2.1 Method I hydrochloric acid. Add a little sugar and shake

vigorously. Let it stand for 5 min. The appearance of
Take about half tea spoon of bura sugar in test-tube
crimson red colour shows the presence of vanaspati.
and add some water to bring it to solution. Dip a strip
of red .Iitmus paper in the solution. The appearance of 4.10 Detection of Mashed Potatoes and Other
a blue colour on the litmus paper shows the presence Starches in Ghee/Butter
of washing soda.
4.10.1 General
4.7.2.2 Method II
Mashed potatoes and edible starches are one of the
Take about half tea spoon of bura sugar in a test-tube adulterants in ghee/butter as these, without hampering
and add few drops of 1:1 hydrochloric acid. The the colour appeal ofghee/butter will add to the weight
immediate appearance of small bubbles (effervescence) of gheelbutter.
indicates the presence of washing soda in bura sugar.
4.10.2 Procedure
4.8 Detection of Chalk Powder in Bura Sugar/ Take some ghee/butter in a test-tube and warm it.
Jaggery/Common Salt Add few drops of iodine solution to the sample.
4.8.1 General The appearance of a blue colour will indicate the
presence of mashed potatoes and edible starches to
Chalk powder is added to food items like bura sugar, gheelbutter.
jaggery and common salt as an adulterant to increase
the weight. Chalk powder is carbonates of calcium 4.11 Detection of Argemone Oil in Edible Oils
which is insoluble in water and if consumed is injurious
4.11.1 General
to health.
Argemone oil is a common adulterant m edible oils
4.8.2 Procedure
particularly mustard oil. Argemone oil contains the
There are two methods for detection of chalk powder alkaloids sanguanarine and dihydro sanguanarine which
in adulterated foods like bura sugar(jaggery/common are toxic and cause epidemic dropsy.
salt.
4.11.2 Procedure
4.8.2.1 Method 1
4.11.2.1 Method I
Dissolve about 10-15 gof a sample in water in a beaker.
Allow to settle for 5 min. The unadulterated samples Take small quantity of oil (4 to 5 ml) in a test-tube and
will dissolve completely while the presence of any add an equal quantity of concentrated nitric acid. Shake
sediment at the bottom of the beaker will indicate the carefully avoiding any contact with the skin. The
presence of chalk powder in the sample. appearance of a red or reddish brown colour in the acid
layer indicates the presence of argemone oil.
4.8.2.2 A4ethod II
4.11 .2.2 Method II
Take some sample of the food item to be examined in
a test-tube and add few drops of 1:1 hydrochloric acid. Take small quantity of oil (4 to 5 ml) in a test-tube and
The appearance of bubbles (effervescence) will indicate add some dilute hydrochloric acid to it. Mix well and
the presence of chalk powder in the sample. add few drops .of ferric chloride solution. The
appearance of reddish brown precipitate indicates th~
4.9 Detection of Vanaspati.in Ghee and Butter presence of argemone oil.
4.9.1 General
4.12 Detection of Mineral Oil in Edible Oils
Ghee and butter has been used in the Indian homes
4.12.1 General
from times immemorial. The introduction ofva}~aspati
into the Indian market has opened ways for adulteration Mineral oil because of its colorless property is an easy
of ghee and butter with vanaspati. The presence of adulterant with edible oils. Its presence in edible oil
vana.spati in ghee and butter can be checked indirectly can be detected by a simple chemical reaction. Mineral
by checking the presence of sesalme oil which is oil which originates from petroleum are not saponifiable
normally one of the constituents of oils going into the by alcoholic potassium hydroxide. They also give
manufacture of vanaspati. turbidity on addition of water.

4.9.2 Procedure 4.12.2 Procedure

Take a little amount of melted ghee or butter (1 to 2 g) Take about 2 ml of the sample in a test-tube and add
in a test-tube and add equal amount of concentrated 2 ml of alcoholic potash to it. Warm’the sample on a
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1S 15642 (Part 2) :2006

low flame burner for about 10 min and add water to it. in wax polishes. However, it has also been found that
The appearance of turbidity shows the presence of it is being used to give shineness to the chilli pods which
mineral oil. ultimately find its way into chilli powder.

. 4.13 Detection of Karmja Oil (Ptmgam Oil) 4.16.2 Procedure

4.13.1 General Take 1 g of suspected chilli powder in a test-tube and

add 2 ml ofhexane to it and shake well. Let it settle
Karanja oil (Pungam oil) is a cheap source of for some time and decant the clear sohrtion to another
adulteration in mustard oil and groundnut oil. test tube. Add 2 ml of aceto-nitrile reagent and shake
4.13.2 Procedure well. The appearance of a red colour in the lower
aceto-nitrile layer is an indication of the presence of
Take a little amount of mustard oil or groundnut oil in a Sudan 111.
test-tube and add few drops of antimony trichloride
solution in chloroform and mix well. The appearance of 4.17 Detection of Presence of Iodine in the Iodized
a canary yellow or orange colour indicates the presence Salt
of karanja oil in mustard oil or groundnut oil.
4.17.1 General
4.14 Detection of Castor Oil in Edible Oils Because of the medicinal reasons, ionization of the
4.14.1 General edibIe salt is being carried out in the country. As per
the current regulation in force, salt containing less than
Castor oil is another source of adulteration in edible 30 -ppm of iodine is considered to be adulterated.
oils. It gets mixed with edible oils very well and is not
not iceable because of its colour. 4.17.2 Procedure

4.14.2 Procedure Take about 5 g of salt in a test-tube and add 5 ml of

water. Add 10 ml of 10 percent sulphuric acid solution.
Take 1 ml of the sample and 10 ml of acidified To this, add 10 ml of 10 percent potassium iodide
petroleum ether to it. Shake for 10 min and add a drop solution followed by few drops of starch solution.
of ammonium molybedate to it. The appearance of a Appearance of a blue colour indicates that the salt is
white turbidity shows the presence of castor oil. iodized.
4.15 Detection of Added Dyes in Turmenic Powder 4.18 Detection of Chicory Powder in Coffee
4.15.1 General 4.18.1 General
Yellow aniline dyes are added to turmeric powder as Coffee powder means a material made from freshly
these are cheap source of adulteration and go unnoticed roasted and ground pure coffee beans while chicory
in its physical form. powder means the material prepared by roasting and
4.15.2 Procedure grinding of cleaned and dried chips of chicory roots.
The addition of chicory to the coffee is not allowed unless
Take some turmeric powder in a test-tube and add the product is labelled as coffee-chicory mixture. While
water to bring it to the solution form. Add 1 to 2 ml a simple method involving physical means is described
of rectified spirit. An immediate separation of yellow in Section I, another method involving a chemical
colour in the rectified spirit will indicate the presence reaction is described in 4.18.2.
of added dyes.
4.18.2 Take about 2 g of the sample in a test-tube with
+16 Detection of Sudan III in Chilli Powder 25 ml of water and boil. Filter and collect about 10 ml
of the filtrate in another test-tube. Add 2 ml of
4,16.1 General
resorcinol solution and boil. Appearance of a cherry
Sudan III is an artificial colour which finds much use red colour indicates the presence of chicory.

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IS 15642 (Parts 1 and 2) :2006

ANNEX A
(F<)iwol”(,q
BOTANICAL NAMES OF THE 1’LANTS REFERRED IN THE STANDARD
.—. —_
N No. Common Nu171c Botonica[ Name
(1) (2) (3)
i) Argemone Argenrone mmicam
ii) Asafoet ida (Hing) Fcrul[z,fbcti(ia
iii) Bajru Pcnnisctutn typhoideum
iv) Black pepper Piper liigtwm
v) Cassia (Tej) Cinnamomum tamla
vi) Chicory Cichoriun it7tyhus
vii) Chilli C’apsicwm annuum
viii) Cinnamon (Da/c/ii17i) C’innanlumun7 zeylanicutn
ix) Clove SJcygiun7 arornaticum
x) Co f’ffe Cc!fltia arabica and cojjba caenophora
xi) .!W1lIJ”U Lklura innoxia
xii) .Jaggery S( lc‘charum (!~t’ivarum
xiii) Khc.rk-i dul Lolhyrus sa(ivus
xiv’) Maize zi?a nlu]ls
xv) Papaya ( ‘arica ixzpaya
Ivi) Peas Pi,~um sativutn
xvii) Pot atoes Solarium tuvero.sum
xviii) Pun_gam oi I Pongamia pinnata
xix) Rava Trit icum uestiwtn
xx) Saffron Crocus sutiws
xxi) Tea Cam illia si17enLTiiT
or Thea sinensis
xxii) Turmeric Curcuma domist icu
xxiii) Wheat Triticmn aes~ivum
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should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of
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This Indian Standard has been developed from DOC: No. FAD 16 (163 1).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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AMENDMENT NO. 1 JUNE 2009

TO
IS 15642 (PARTS 1 AND 2) : 2006 SPECIFICATION FOR QUICK METHODS
FOR DETECTION OF ADULTERANTS/CONTAMINANTS IN
COMMON FOOD PRODUCTS
(Second cover, Foreword, para 3, line 3) ― Substitute ‘consumer organizations’ for ‘household’.

(Second cover, Foreword, para 4, line 2) ― Substitute ‘consumers’ for ‘housewives’.

(Second cover, Foreword, para 4, line 4) ― Substitute ‘consumers’ for ‘housewives’.

(Page 1, clause 2, Title) ― Substitute ‘APPARATUS/CHEMICALS’ for ‘APPARATUS’.

[Page 1, clause 2(j)] ― Delete the word ‘Milk’.

(Page 1, clause 2) ― Insert the following after (j):

‘k) Common salt (see IS 253)’.

(Page 1, clause 3.2) ― Substitute ‘Detection of Ergot Affected Grains’ for ‘Detection of Ergot
Effected Grains’.

(Page 1, clause 3.1.1) ― Substitute the following for the existing:

‘Foodgrains meant for human consumption shall be whole or broken kernels of cereals and pulses. Small
stones, marble chips identical to foodgrains and pulses are mixed or get mixed, if good agricultural
practices are not followed. These inorganic foreign matters may irritate the mucus membranes of human
digestive system. Impurities of animal origin are also found in foodgrains, if not properly stored. Similarly,
the excreta of animal origin may carry harmful bacteria.’

(Page 1, clause 3.3.1, line 7) ― Substitute ‘yellow or light’ for ‘yellow and light’.

[Page 5, clause 2(f)] ― Delete the word ‘Milk’.

[Page 5, clause 2(g)] ― Delete the word ‘and’.

(Page 5, clause 2) ― Insert the following after (h):

‘j) Dropper;
k) Water bath;
m) Spatuala; and
n) Spot Tile.’

[Page 5, clause 3(b), line 3] ― Substitute ‘ethyl alcohol’ for ‘alcohol’.

[Page 5, clause 3(m), line 2] ― Substitute ’12.7’ for ‘12.69’ and substitute ‘potassium iodide’ for
‘potassium iodine’.

[Page 5, clause 3(p)] ― Substitute ‘Petroleum ether (60-80ºC)’ for ‘Petroleum ether’.

[Page 5, clause 3(w)] ― Insert the following after (w):

‘y) Resorcinol powder;

z) Sodium Hydroxide — 2 percent;
aa) Sugar crystals — about 25 g;
bb)Sulphuric Acid — 10 percent; and
cc) Zinc chloride.’

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Amend No. 1 to IS 15642 (Parts 1 and 2)

(Page 5, clause 4.1.1, line 4) ― Insert ‘(rosin)’ for ‘Colophony’.

(Page 8, clause 4.18.2) ― Insert the following clauses after 4.18.2:

4.19 Detection of Date and Tamarind Seed Powder in Coffee

4.19.1 Procedure

Sprinkle a small amount of the test sample on a filter or blotting paper. Add dropwise 2 percent sodium
hydroxide solution so as to completely wet the coffee powder. Coffee particles give yellow colour. The
appearance of red colour indicates the presence of date seed powder while the appearance of pink spots or
trails indicates the presence of tamarind seed powder.

4.20 Detection of Cane Sugar in Milk/Ice-Cream

4.20.1 General

Cane sugar may be added to milk to raise the density to prevent detection of extraneous water.

4.20.2 Procedure

There are two methods for the detection of cane sugar in milk.

4.20.2.1 Method I

Take 10 ml of milk sample in a test tube. Add 1 ml of concentrated hydrochloric acid and mix well. Add
100 mg of resorcinol powder and mix thoroughly. Place the tube in boiling water-bath and observe the
colour. The appearance of a red colour indicates the presence of cane sugar.

4.20.2.2 Method II

Dissolve 1 g of resorcinol in 100 ml of (1:1.5) hydrochloric acid. Curdle an aliquot of milk by adding a
little concentrated hydrochloric acid (1 ml for 25 ml sample). Allow to stand for 10 min and filter. Take 5
ml of the reagent in a test tube, and add 1 ml of filtered milk serum and mix well. Place the tube in boiling
water for 1 min and observe the colour. The appearance of a red colour indicates the presence of cane
sugar.

4.21 Detection of Cellulose in Milk/Ice-Cream

4.21.1 General

This adulterant is soluble in a concentrated solution of zinc chloride and gives a blue colour with iodine
zinc chloride reagent.

4.21.2 Reagent

4.21.2.1 Reagent A

Dissolve 20 g of zinc chloride in 8.5 ml of water and cool.

4.21.2.2 Reagent B

Dissolve 3 g of potassium iodide and 1.5 g of iodine in 60 ml of water.

4.21.3 Procedure

Add Reagent B to Reagent A drop by drop until iodine begins to precipitate. Take 10 ml of milk in a 100-
ml beaker. Add 50 ml of hot water and stir thoroughly for about 2 min. Filter the mixture through nylon

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Amend No. 1 to IS 15642 (Parts 1 and 2)

cloth. Wash the residue twice with 50 ml portions of hot water. Transfer the residue with a spatula to a spot
tile. Stain one part of residues with Reagent A and another part with Reagent B. Development of blue
colour with Reagent A and absence of blue colour with Reagent B solution confirms presence of cellulose.

(Page 9, Annex A) ― Insert the following after (xxiii):

Sl No. Common Name Botanical Name

(1) (2) (3)

‘xxiv) Castor Ricinus communis

(FAD 16)

Reprography Unit, BIS, New Delhi, India