Opportunities for fraudsters : When would profitable milk adulterations go unnoticed by common, standardized FTIR measurements?

Autor: Saskia M. van Ruth, Sara W. Erasmus, Kasper Hettinga, Yuzheng Yang, A.M. Pustjens
Jazyk: angličtina
Rok vydání: 2020
Předmět:
Preservative
Whey protein
030309 nutrition & dietetics
7955) [Melamine (PubChem CID]
Sodium carbonate (PubChem CID: 10340)
79025) [Glucose (PubChem CID]
Lactose
Urea (PubChem CID: 1176)
One class classification
10005) [Dicyandiamide (PubChem CID]
Whey protein isolate
6097028) [Ammonium sulphate (PubChem CID]
Protein content
chemistry.chemical_compound
Spectroscopy
Fourier Transform Infrared
Profitability
Food science
24836924) [Starch (PubChem CID]
516892) [Sodium bicarbonate (PubChem CID]
Mathematics
0303 health sciences
10340) [Sodium carbonate (PubChem CID]
biology
Fourier Analysis
Sodium citrate (PubChem CID: 23666341)
food and beverages
04 agricultural and veterinary sciences
040401 food science
Melamine (PubChem CID: 7955)
Food Quality and Design
Milk
Milk composition
Ammonium sulphate (PubChem CID: 6097028)
25517) [Ammonium chloride (PubChem CID]
104938) [Lactose (PubChem CID]
Corn starch
68229136) [Maltodextrin (PubChem CID]
5984) [Fructose (PubChem CID]
Milk adulteration
Lactose (PubChem CID: 104938)
14798) [Sodium hydroxide (PubChem CID]
Food Contamination
23666341) [Sodium citrate (PubChem CID]
Glucose (PubChem CID: 79025)
Maltodextrin (PubChem CID: 68229136)
Sodium bicarbonate (PubChem CID: 516892)
03 medical and health sciences
0404 agricultural biotechnology
Formaldehyde (PubChem CID: 712)
Fourier transform infrared
784) [Hydrogen peroxide (PubChem CID]
BU Authenticity & Bioassays
Starch (PubChem CID: 24836924)
Milkoscan measurements
Animals
Ammonium chloride (PubChem CID: 25517)
Sucrose (PubChem CID: 5988)
Hydrogen peroxide (PubChem CID: 784)
VLAG
5988) [Sucrose (PubChem CID]
712) [Formaldehyde (PubChem CID]
BU Authenticiteit & Bioassays
chemistry
Sodium hydroxide (PubChem CID: 14798)
Food products
Fructose (PubChem CID: 5984)
biology.protein
Melamine
1176) [Urea (PubChem CID]
Food Science
Dicyandiamide (PubChem CID: 10005)
Zdroj: Food Research International 136 (2020)
Food Research International, 136
ISSN: 0963-9969
Popis: Milk is regarded as one of the top food products susceptible to adulteration where its valuable components are specifically identified as high-risk indicators for milk fraud. The current study explores the impact of common milk adulterants on the apparent compositional parameters of milk from the Dutch market as measured by standardized Fourier transform infrared (FTIR) spectroscopy. More precisely, it examines the detectability of these adulterants at various concentration levels using the compositional parameters individually, in a univariate manner, and together in a multivariate approach. In this study we used measured boundaries but also more practical variance-adjusted boundaries to set thresholds for detection of adulteration. The potential economic impact of these adulterations under a milk payment scheme is also evaluated. Twenty-four substances were used to produce various categories of milk adulterations, each at four concentration levels. These substances comprised five protein-rich adulterants, five nitrogen-based adulterants, seven carbohydrate-based adulterants, six preservatives and water, resulting in a set of 360 samples to be analysed. The results showed that the addition of protein-rich adulterants, as well as dicyandiamide and melamine, increased the apparent protein content, while the addition of carbohydrate-based adulterants, whey protein isolate, and skimmed milk powder, increased the apparent lactose content. When considering the compositional parameters univariately, especially protein- and nitrogen-based adulterants did not raise a flag of unusual apparent concentrations at lower concentration levels. Addition of preservatives also went unnoticed. The multivariate approach did not improve the level of detection. Regarding the potential profit of milk adulteration, whey protein and corn starch seem particularly interesting. Combining the artificial inflation of valuable components, the resulting potential profit, and the gaps in detection, it appears that the whey protein isolates deserve particular attention when thinking like a criminal.
Databáze: OpenAIRE
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