13 October,2026 07:23 AM IST | Mumbai | Abhitash Singh
Adulteration can involve the mixing of cheaper fats or oils with ghee, affecting its quality and authenticity. Representation Pic/iStock
That spoonful of ghee added to your dal, roti or khichdi may not be as pure as you think. The Food Safety and Standards Authority of India (FSSAI) has shared a simple test to help consumers identify possible adulteration of ghee with vanaspati or hydrogenated edible fats.
The test relies on a colour change. According to the demonstration shared by the food safety regulator, a sample of melted ghee is mixed with concentrated hydrochloric acid and sugar. A crimson-red or pink colour in the acid layer indicates possible adulteration, while pure ghee shows no such colour change in the demonstration.
The demonstration uses 1 ml of melted ghee and 1 ml of concentrated hydrochloric acid in a test tube. Half a teaspoon of table sugar is then added, and the mixture is shaken vigorously for at least two minutes before being allowed to settle into separate layers.
The colour reaction is linked to the formation of compounds when the acid reacts with sugar. These compounds can react with substances present in vanaspati or certain oils, producing a red or pink colour.
However, there is an important safety caveat: concentrated hydrochloric acid is corrosive and can cause serious burns. Consumers should not attempt this chemical test in their kitchens. It is safer to leave such testing to trained personnel using appropriate protective equipment.
Adulteration can involve the mixing of cheaper fats or oils with ghee, affecting its quality and authenticity. But a colour-based screening method cannot establish the complete composition or safety of a product.
A negative result should not be treated as a guarantee that the ghee is pure. Similarly, a suspicious colour change is not conclusive proof of adulteration. Consumers concerned about a product should retain its packaging, purchase details and batch information, and approach the relevant food safety authority for guidance and, where necessary, laboratory testing.
FSSAI also provides consumer-awareness material on detecting common food adulterants through its âCheck Adulteration at Home' initiative.
The message for consumers is straightforward: stay alert to food adulteration, but rely on proper testing rather than appearance or a single home experiment to establish whether the ghee on your plate is genuine.
[popcorn number="Two minutes" desc="Time test tube containing ghee, acid, and sugar must be shaken" class="Default"]
