![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent.
Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Scientific and Industrial Research, Volume-16B( (1957) 216-219.pdf - Published Version Restricted to Registered users only Download (151kB) |
Abstract
Turbidity temperatures of ghee and vanaspati (in its context as an adulterant of ghee) were determined in different pairs of solvents and the turbidity temperature of vanaspati was found to be unifonnly higher by 20° to 25°C. This suggested the possibility of a method of detection of vanaspati in ghee. Experiments to test this possibility were carded out using benzyl alcohol-glycerine as the solvent for fat. The ratio of this solvent pair optimum for the purpose in view and other procedural details for a tentative method are given. Supporting data to show that adulteration at the 20 per cent level can be detected by the new methOd are provided. The turbidity temperature, as a characteristic of fat, Is recorded for some of the more common edible fats. In so far as ghee is con· cerned, there is a large variation in this temperature. As reported ill the literature with other solvent systems, turbidity telllperature measured in benzyl alcohol-glycerine also is lowered by free fatty acids and raised by moisture. Elimination of one by extraction of the test sample with. alkaline 70 per cent alcohol and of the other by drying (final and necessary step in the alcohol treatment) are referred to in the method.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ghee adulterant, Turbidity temperatures, benzyl alcohol-glycerine |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Dec 2014 08:03 |
| Last Modified: | 01 Dec 2014 08:03 |
| URI: | http://ir.cftri.res.in/id/eprint/3718 |
Actions (login required)
 |
View Item |