FSSAI : scientific method to detect adulterated ghee

The Food Safety and Standards Authority of India by an order dated 25th March 2019 has released a new method of detection of adulteration in ghee with vegetable oils. This method was approved by the Scientific Panel on methods of sampling and analysis and the food authority collectively.

Ghee can be easily admixture with cheap adulteration. This common adulterant are soybean oil, groundnut oil, coconut oil and sunflower oil. The use of vegetable oils as adulterants in ghee has been affecting consumers as they tend to consume it on a daily basis. This detection of ghee adulteration will benefit consumers in safeguarding their health, as well as FBOs (food business operators) in rebuilding the trust of consumers.

In this order, FSSAI has published the method for determination of adulteration of vegetable oil in ghee and directed the food testing laboratories to use the method with immediate effect. The order added that the method is applicable to four vegetable oils, i.e soybean oil, groundnut oil, coconut oil and sunflower oil. The problem of detecting adulteration of ghee in India in very complicated that’s why FSSAI introduced the method of detecting based on the detection of cholesterol and ß-sitosterol and this method has to be followed by all testing laboratories in India to guarantee pure ghee to consumers.

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