melamine (2)

4503064731?profile=RESIZE_400xMilk adulteration normally involves dilution with water or whey and adding other nitrogen sources such as ammonium salts, urea, melamine or non-dairy proteins. The established method for detecting added water in milk is to determine its freezing point depression, however, this method would not be effective to detect most milk adulterations. Brazilian researchers have developed a rapid and simple method to screen milk for adulteration, which involves precipitation of the milk proteins with copper sulphate and measuring the intensity of remaining copper salt after complexing with EDTA with a smartphone  and a colorimetric app. The method was tested by adulterating milk with ammonium chloride, urea and melamine, and was able to detect the addition of 1% added water to the milk.

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This article looks at the application of certain spectroscopic techniques to determine the presence of adulterants in food ingredients and products. Applications cited include the detection of melamine in baby formula, saffron and ginger authenticity, and the detection of substitutes in beef mince.

Read the article at: spectroscopic techniques fight food fraud

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