Carrot extract can make fake ghee dodge quality test: study
Researchers at IIT (BHU) have discovered that carrot extract can be used to manipulate non-dairy fats to mimic the spectroscopic signature of authentic cow ghee. This finding exposes a significant vulnerability in current food quality testing methods.
Why it matters
This highlights a major loophole in food safety regulation, as fraudulent products can now bypass standard Raman spectroscopy tests used to verify dairy purity.
The red-orange pigment from carrots can make fake ghee dodge a popular quality test to pass off as a premium product sourced from cows, a new study has found.
The article reports on scientific findings and their implications for food safety without political or social bias.
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in