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The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
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The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine.Abstract:
The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine. The development of analytical procedures for the authentication of milk fat is outlined, from those based on the characterisation of fatty acids derived from milk fat in the nineteenth century to chromatographic methods in the next century and the recent rapid spectroscopic approaches. The importance of adequate surveillance programmes to reduce the incidence of food fraud is stressed.read more
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Transformation des aliments : comment se sont développés procédés et produits
TL;DR: In this paper , the authors summarize the development of food processing, in terms of technologies and organization, and some key turning points, and present some emblematic classes of additives and processing aids, as well as their legislation.
Analytical Authentication of Butter Using Fourier Transform Infrared Spectroscopy Coupled with Chemometrics
Abstract: Fourier Transform Infrared (FT-IR) spectroscopy coupled with chemometrics was used to distinguish between butter samples and non-butter samples. Further, quantification of the content of margarine in adulterated butter samples was investigated. Fingerprinting region (1400-800 cm–1) was used to develop unsupervised pattern recognition (Principal Component Analysis, PCA), supervised modeling (Soft Independent Modelling by Class Analogy, SIMCA), classification (Partial Least Squares Discriminant Analysis, PLS-DA) and regression (Partial Least Squares Regression, PLS-R) models. PCA of the fingerprinting region shows a clustering of the two sample types. All samples were classified in their rightful class by SIMCA approach; however, nine adulterated samples (between 1% and 30% w/w of margarine) were classified as belonging both at the butter class and at the non-butter one. In the two-class PLS-DA model’s (R2 = 0.73, RMSEP, Root Mean Square Error of Prediction = 0.26% w/w) sensitivity was 71.4% and Positive Predictive Value (PPV) 100%. Its threshold was calculated at 7% w/w of margarine in adulterated butter samples. Finally, PLS-R model (R2 = 0.84, RMSEP = 16.54%) was developed. PLS-DA was a suitable classification tool and PLS-R a proper quantification approach. Results demonstrate that FT-IR spectroscopy combined with PLS-R can be used as a rapid, simple and safe method to identify pure butter samples from adulterated ones and to determine the grade of adulteration of margarine in butter samples. Keywords—Adulterated butter, margarine, PCA, PLS-DA, PLSR, SIMCA.
Journal ArticleDOI
European Analytical Column No. 44.
TL;DR: The role of knowledge of the history of medicinal chemistry and its applications for education and law enforcement agencies is explored.
Journal ArticleDOI
Safety and quality of sweet and cream oil of various domestic manufacturers and determining its falsification
V. Lyasota,N.M. Bogatko,Natalia Bukalova,V. I. Dzhmil,O. Khitska,Teofil Mazur,Svetlana Tkachuk,T. M. Prilipko,S. Giptenko +8 more
TL;DR: In this article , the authors evaluated the safety and quality of sweet butter obtained from various domestic producers, and to determine its falsification by the generally accepted method and the developed patented express method.
References
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Journal ArticleDOI
Gas-liquid partition chromatography: the separation and micro-estimation of volatile fatty acids from formic acid to dodecanoic acid
A. T. James,A. J. P. Martin +1 more
TL;DR: Modifications necessary to the theory of Martin & Synge (1941) to allow for the compressibility of the mobile phase are presented and the application of the gas-liquid partition chromatogram to the separation of volatile fatty acids is described.
Journal ArticleDOI
A new form of chromatogram employing two liquid phases: A theory of chromatography. 2. Application to the micro-determination of the higher monoamino-acids in proteins.
A. J. P. Martin,R. L. M. Synge +1 more
Book
Pearson's Composition and Analysis of Foods
Ronald S Kirk,Ronald Sawyer +1 more
TL;DR: In this article, the authors propose a standard analytical methods for food commodities EEC directives and regulations food composition and labelling, food aditives and contaminants, UK reports and regulations.
Journal ArticleDOI
Preparation of Milk Fat Methyl Esters by Alcoholysis in an Essentially Nonalcoholic Solution
TL;DR: In this article, the authors show that the mixture of a 10% solution of milk fat in petroleum ether with 1/2 n methanolic potassium hydroxide or sodium methoxide at room temperature results in the almost instantaneous formation of methyl esters from glyceride fatty acids.