Adulterates in Food Chemistry

Adulterants in food items is a matter of great concern now a days as many food companies, agencies are found involved in the practice of mixing poor quality mixture of different substances or ingredients in the food items for the economic benefits. The main purpose of food adulteration is to alter the quality of food products for economic advantages. Such actions usually take place by substitution with inferior quality or less valued food and increasing the weight or volume by admixture of undeclared ingredients. Every day we watch in the TV news how the unhygienic and spurious foods are entering into our houses. Adulteration of foods has many effects on individuals as well as on the community health.This book aims to highlight the key areas or issues related to adulteration in food and it also emphasizes upon the common adulterants and their effects on human health and life and whole.Food adulteration is a serious issue that requires immediate attention everywhere in the world. Food chemistry is a vital branch which is supposed to deal with existence and survival of human life specially related to the food intake.