Concerns Over Adulteration in Tirupati Laddu Ghee: A Detailed Analysis

Concerns Over Adulteration in Tirupati Laddu Ghee: A Detailed Analysis

Sub: Sci

Sec: Health

Why In News

The iconic Tirupati laddu prasadams, known for their religious and cultural significance, have come under scrutiny after reports suggested that the ghee used in their preparation may have been adulterated with fats from multiple sources, including animal fats. This has raised concerns about the quality and authenticity of the ghee being used in the sacred offerings.

Background:  The Tirupati laddu, offered at the Tirumala temple in Andhra Pradesh, is traditionally made with cow ghee. Recent reports indicate that the ghee used might have been adulterated with fat from sources such as vegetable oils and animal fats.

Allegations of Adulteration

A technical report by the Centre for Analysis and Learning in Livestock and Food (CALF) of the National Dairy Development Board (NDDB) found that the ghee used in Tirupati laddus was adulterated with a range of fats, including:

Vegetable fats: Soya bean oil, sunflower oil, rapeseed oil, linseed oil, wheat germ oil, maize germ oil, and cottonseed oil.

Animal fats: Fish oil, beef tallow, and lard (pig fat).

Other fats: Coconut oil, palm kernel fat, and palm oil.

Process to Detect Adulteration in Milk Fat

Milk fat, like other organic fats, consists of triglycerides, which are molecules composed of glycerol and fatty acids. These triglycerides vary based on the source of the fat. The method used to identify adulteration involves gas chromatography, a sophisticated technique used in the dairy industry to separate and analyze the chemical composition of fats.

Triglyceride patterns: These differ depending on the source of the fat (cow ghee, goat milk, vegetable oils, or animal fats).

About triglyceride: It is a type of glyceride composed of a single glycerol molecule chemically bonded (esterified) with three fatty acids. It is the primary form of fat found in both animal fat and vegetable oils.

Sources: Found in both plant-based oils (like olive, sunflower, and soybean oils) and animal fats (like butter, lard, and fish oils).

Energy Storage: Triglycerides serve as a major energy reserve in animals and humans, stored in fat cells (adipocytes).

Role in Health: Elevated triglyceride levels in the blood can be a risk factor for heart diseases, while adequate levels are necessary for maintaining energy balance.

Gas chromatography: A technique that provides a characteristic wave pattern representing the proportions of different types of triglycerides in a sample.

What is Gas chromatography? It is an analytical technique used to separate, identify, and quantify compounds that can be vaporized without decomposition. It is widely used in chemical analysis, environmental monitoring, food testing, and forensic science.

Components:

Carrier Gas: Usually helium or nitrogen, used to carry the sample through the column.

Column: Packed with a stationary phase, this is where the separation of compounds occurs.

Detector: Identifies and quantifies compounds as they exit the column. Common detectors include Flame Ionization Detector (FID) and Mass Spectrometer (MS).

Dietz Precht method: This method uses five equations to calculate ‘s-values,’ which can detect specific types of adulteration.

The method identifies adulteration in dairy products by comparing the triglyceride patterns of pure cow ghee with foreign fats like vegetable oils or animal fats.

Process: Involves five specific equations that generate ‘s-values’, which indicate the presence of different adulterants.

s1: Detects adulteration with oils like soya bean, sunflower, and rapeseed.

s2: Detects coconut and palm kernel fat.

s3: Points to palm oil and beef tallow.

s4: Identifies lard (pig fat).

s5: Total adulterated fat in the sample.

Application: The method is widely used in dairy laboratories and is recommended by the International Standards Organisation (ISO) for detecting adulterants in ghee.

Significance: Detects even small quantities of foreign fats and ensures the purity of dairy products. It is particularly relevant for food safety and consumer protection in India, given the economic and cultural significance of ghee.