Common Adulterants in Edible Oils
The FSSAI Edible Oil Survey-2020 Report [PDF] lists some of the common Adulterants in Edible Oils - Argemone oil - Extracted from Argemone seeds. Mixed with mustard oil or other edible oils to increase quantity as it is cheaper. Causes glaucoma, dropsy, and sometimes total blindness due to alkaloids. Mineral oil (particularly a distillate of petroleum) - Added to edible oils (especially mustard oil) as a cheap substitute. Adversely affects health. Castor oil - Used as a cheaper adulterant in some blended oils. Poses health risks. Olive Pomace/Residue oil - Mixed into refined olive oil. Pomace is the cheaper residue left after olive processing. Excessive Free Fatty Acids (from rancidity) - Formed during decomposition of triglycerides in old or poorly stored oils. Indicates rancid oil, which can develop harmful free radicals leading to long-term cell damage and chronic diseases. Dimethylpolysiloxane (DMPS), Butylated Hydroxyanisole (BHA), and Tert...