Color, texture, and appearance of food products are important criteria in the selection of desired food items by consumers. Foods with attractive color increase marketability and profit. Thus, following this trend, various natural as well as synthetic dyes are applied to different food items. Most of the colorful food items are at risk of such malpractice. Among those, fruits and vegetables, egg and egg-derived food, spices, sweeteners, and confectionary products are prime choices. Coloring agents are also added in processed meat and fish. Paprika oleoresin is commonly used as a natural coloring agent in meat-based food products.
Natural colors, such as chlorophyll, annatto, and caramel, have been reported several times in fruits and vegetables. Synthetic dyes are more popular among the sellers, as those exceed natural ones in many aspects. These are chemically synthesized, more stable, shiny, and highly efficient. Their cheapness and easy availability are also considerable factors. Rhodamine B, auramine, Metanil yellow, Congo red, Orange II, malachite green, and other permitted and non-permitted colors are used in cut fruits and vegetables. Red dye is injected into watermelons to enhance the acceptability of the consumers. Malachite green is widely used to make green vegetables, such as green chili, green peas, bitter gourds, lady finger, and pointed gourdd, look greener, fresh, bright, and glowing. Another reagent frequently reported for bitter gourd and lady finger to be dipped into is copper sulfate solution, which is bright blue in hydrous form and pale green in anhydrous form. Mobile oil for coloring and carbofuran for a fresh purple appearance are injected into brinjals, tomatoes, cauliflowers, and cabbages. Phosphomidone, methyl parathion, monocrotophos, and formaldehyde are also injected for a fresh white appearance.
Eggs are dyed artificially by azo dyes. The addition of illegal synthetic dyes is inspiring among the traders, as eggs’ nutritional value and freshness are predicted by judging the egg yolk color. Sudan dyes are a type of synthetic azo dye that is used in industry or printing. Another azo dye, Para red, is chemically similar to Sudan dye I and is used for printing purposes. The yellow-orange-hue-colored eggs are preferable by consumers. So, the sellers often feed hens food mixed with dyes to enhance the color of egg yolk.
Sudan I, Sudan Ⅳ, Metanil Yellow, Sudan III, Oil Orange SS, Rhodamine B, Auramine O, coal tar red, Para Red, etc., are applied in red pepper chili powder. Sudan I, Sudan Ⅳ, Acid Black I, Annatto, etc., are mixed with paprika powder. Sudan I, Metanil Yellow, Lead Chromate, etc., are added with turmeric powder. Amaranth Red and Basic Red 46 are added into sumac. Auramine O and Chrysoidin are mixed with curry powder. Acid Orange II, Metanil Yellow, Ponceau 4R, Gardenia Yellow, dye extracted from the flowers of Buddleja officinalis Maxim, etc., are added with saffron flower. Crystal Violet is mixed into cayenne pepper. In addition to synthetic dyes, colored paper and wood are also used.
Dark honey or “forest honey” is richer in minerals and nutritional value than light honey and possesses a higher commercial value. That is why light honey is often tainted with sulfite ammonia caramel and presented as dark honey.
3.5. Adulteration to Improve Food Consistency
Detergents, along with oil and fat, have been used to improve consistency of dairy products. In addition, one of the reasons for the accidental presence of detergent in milk products is lack of hygiene, sanitation, and improper cleaning in the dairy industries. Along with detergent, other compounds, such as salt, glucose, starch, neutralizers, pulverized soap, surfactant, and coloring agent, are also mixed to adjust the whiteness, viscosity, thickness, and solid-not-fat content. Addition of gelatin, stabilizers, enzymes, and external reagent to improve food consistency are also reported.
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