In Madhya Pradesh’s Indore, ahead of Navratri and Diwali, authorities have taken significant action by seizing over 5,500 kilograms of fake ghee from a private firm. The Food Department raided the firm, which was reportedly manufacturing the counterfeit ghee by mixing palm oil, soybean oil, and other edible oils with synthetic ghee essence.
The substandard ghee was being sold under various local brand names. The firm has been sealed, and samples of the fake ghee have been sent for testing. According to a PTI report, a similar raid in Indore recently resulted in the seizure of over 1,000 kilograms of fake ghee being sold under the “Sanchi” brand name.
As the festive season begins, the market sees a surge in counterfeit and adulterated food products. Consuming fake ghee can lead to serious health risks, including heart disease, obesity, diabetes, digestive problems, and even certain types of cancer.
Detecting palm oil adulteration in ghee has always been a significant challenge. Though India has developed protocols to identify such adulteration, implementing these techniques remains difficult due to the lack of food forensic labs. The difference in the fatty acid composition of oils and the fat in ghee is often the giveaway. When oils are mixed with milk fat, it can alter the taste, color, and flavor, and pose serious health risks.
Health Risks of Fake Ghee:
- Heart Disease Risk: Palm oil contains a high amount of saturated fat, which can increase cholesterol levels, raising the risk of heart disease and high blood pressure.
- Obesity: Palm oil is also calorie-dense, which can lead to weight gain and obesity.
- Digestive Issues: Palm oil is harder to digest compared to ghee, potentially causing bloating and digestive discomfort.
- Nutrient Deficiency: Adding palm oil reduces the nutritional value of ghee, as essential nutrients like vitamins A, D, E, and K, typically found in pure ghee, become diminished.
A study published on ResearchGate suggests that the chromogenic test is a simple and effective method for detecting palm oil adulteration in ghee. This test involves using a specific chemical reagent known as chromogenic reagent. It’s a quick method that can even be done at home.
To conduct the test, a small sample of 2-5 grams of ghee is taken, and the chromogenic reagent is added. One of the easiest ways to detect adulteration is by observing a color change. If there is palm oil in the ghee, the reagent reacts with the palm oil components, causing the color to change. If the ghee is pure, the color remains unchanged.
Another common adulterant is starch, where substances like mashed potatoes or sweet potatoes are mixed into the ghee. FSSAI suggests a simple way to test for this. Take half a teaspoon of ghee in a transparent glass and add 2-3 drops of iodine solution. If the ghee is adulterated with starch, the color will change.