The main purpose of food adulteration is to alter the quality of food products for economic advantage. Such actions usually take place by substitution with inferior quality or less valued food and increasing the weight or volume by admixture of undeclared ingredients. Providing a more attractive appearance by injection of artificial chemicals and colorants is also included here [8,24].
The principal aim behind food substitution is to reduce raw material and manufacturing cost by incorporation of inferior compounds. The physical properties and taste of food items are modified in many ways. Artificial ripening of fruits is a common means of food adulteration. Adulteration with preservatives, colorants, and artificial sweeteners are also common food adulteration techniques. Among other adulterations, falsification of origin is also labeled as adulteration, as it includes false claim for superior origin.
Taste and appearance have a high impact on the commercial value of food products. Increasing the shelf life of food items gives financial benefits. Artificial ripening and sweetening are used to increase food palatability. Similarly, artificial colorants are applied to improve the appearance of food. Preservatives are added to store food in a fresh condition for a long time. The following sections briefly describe different means of adulteration to improve physical and sensory properties.
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