Scientists at the Central University of Tamil Nadu have introduced a fast, cost‑effective protocol that can simultaneously identify and quantify several adulterants in cow‑milk ghee down to 1% concentration. The technique is poised for integration into handheld devices, promising a new era of food‑fraud detection.

Key Takeaways

  • New ASTFS‑MCR‑ALS method detects ghee adulterants as low as 1%.
  • Technique is fast, non‑destructive and costs about ₹50 per test.
  • Researchers aim to embed the method in portable handheld devices.

Scientists from the Department of Chemistry at the Central University of Tamil Nadu (CUTN) in Tiruvarur have announced a breakthrough analytical protocol that can simultaneously identify and quantify multiple adulterants in clarified butter (ghee) derived from cow’s milk.

The approach couples Angular Sweep Total Fluorescence Spectroscopy (ASTFS) with Multivariate Curve Resolution‑Alternating Least Squares (MCR‑ALS) chemometrics. By recording the fluorescence fingerprint of pure ghee and comparing it with samples spiked with hydrogenated vegetable oil, beef tallow or pork lard, the system resolves overlapping spectral signatures and delivers precise concentration estimates.

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Historical Background

Food fraud involving ghee has plagued Indian markets for decades, with vanaspati and other cheaper fats often substituted to increase profit margins. Traditional detection methods rely on chromatography or gravimetric analysis, which are time‑consuming, expensive, and generally limited to detecting a single adulterant at a time.

Why This Matters

BozokMedia analysis shows that a rapid, cost‑effective, multi‑adulterant test could dramatically improve regulatory enforcement and restore consumer confidence, especially as the dairy sector expands to meet rising demand.

“The ability to quantify several foreign fats in ghee with a single, inexpensive measurement is a game‑changer for food safety,” says Dr. Meera Singh, a food‑technology expert at the Indian Council of Agricultural Research.
Did You Know?: The Indian government’s Food Safety and Standards Authority (FSSAI) mandates a maximum of 2% non‑milk fat in ghee, but enforcement has been challenging due to limited testing capacity.

Frequently Asked Questions

Q1: How long does a single test take?

Answer: The fluorescence measurement is completed in under five minutes, with data processing adding another minute.

Q2: Can the method be used on other dairy products?

Answer: The underlying principle is adaptable and is currently being explored for butter, cheese, and milk powder.