Adulteration in Cake, Coffee, Chocolate & Bakery Products and health effect of adulterant:

Ingredient :

Chocolate/ Coffee Powder is used in preparation of Cake and other bakery products.

Detection of Cereal Starch as adulterant in Coffee & Chocolate powder..

1. Take 1/4 teaspoon of coffee powder or Chocolate in a test tube.
2. Add 3 ml distilled water in it.
3. light a smokeless less flame and heat the content to colorize.
4. Add about 33 ml potassium per magnate   and muriatic acid (1:1) to decolorize the mixture.
5. the formation of blue color in the mixture, when adding a drop of 1% aqueous solution of IODINE indicate starch adulteration.

Detection of Chicory in Coffee & Chocolate Powder

1. Generally sprinkle the coffee or chocolate powder sample on the surface of water in a glass.
2. Coffee & Chocolate powder float over the water but chicory begins to sink down within few seconds.
3. The falling chicory powder particle leave behind a trail of color due to large amount of caramel.