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      A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils.

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          Abstract

          Detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories, especially in the present scenario of rampant adulteration using the scientific knowledge by unscrupulous persons involved in the trade. In the present investigation a rapid reversed-phase thin layer chromatographic (RP-TLC) protocol was standardized to ascertain the purity of milk fat. RP-TLC protocol did not show any false positive results in the genuine ghee (clarified butter fat) samples of known origin. Adulteration of ghee with coconut oil up to 7. 5 %, soybean oil, sunflower oil and groundnut oil up to 1 %, while, designer oil up to 2 % level could be detected using the standardized RP-TLC protocol. The protocol standardized is rapid and convenient to use.

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          Author and article information

          Journal
          J Food Sci Technol
          Journal of food science and technology
          Springer Science and Business Media LLC
          0022-1155
          0022-1155
          Apr 2015
          : 52
          : 4
          Affiliations
          [1 ] National Dairy Research Institute, Karnal, Haryana India.
          Article
          1208
          10.1007/s13197-013-1208-3
          4375170
          25825547
          fda4c50b-e18d-4f86-9ecd-96b780c28b7c
          History

          Thin layer chromatography,Designer oils,Vegetable oils,Milk fat,RP-TLC,Ghee,Adulteration

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