Imitation and Adulteration Analysis in Butter

Imitation and Adulteration Applied to Butter ... How to Understand the Tricks Made in Foods?

As the damages of margarine in daily nutrition became known, butter started to take its place. Butter is a food of animal origin that is widely consumed in our country.

Butter; It facilitates the absorption of fat-soluble vitamins, contains antioxidants and beta carotene. 1 kg of butter can be obtained from an average of 15-20 kg of milk. The cost of butter production also affects the prices in the market. In this case, companies that want to reduce their prices and obtain more products from less raw materials resort to imitation and adulteration practices.

So what are the imitations and adulterations made in butter?

Butter is one of the most adulterated foods in the food industry. The most common trick butter is the addition of margarine or sunflower oil, corn oil, palm oil, and different vegetable oils of animal origin instead of milk cream. It is adulteration applied in processes such as additions of different flavors, additives and food coloring to butter.

The hardness of the butter can usually be an indication of adulteration. Potato starch may have been added to a soft and easily melting butter. However, it is not possible for consumers to easily determine the adulteration and imitation applied to foods. For this reason, foods should be tested and analyzed in laboratories and products should be presented to the consumer in this way.

In particular, the inspections and analyzes carried out by the Ministry of Food and Agriculture share the information of companies that make imitation and adulteration in food at certain periods.

CLICK FOR FOOD ANALYSIS.