UPM GEARED UP TOWARDS SERVICING A ... - World Halal Week

Methods
Food
samples
Issue
GC Ghee Detection of lard in cow and
buffalo ghee
DSC
Edible oil
Ghee,
butter
Edible oil
Adulteration of lard in some
vegetable oils
Detection limit
of adulterant
10% (buffalo),
5% (cow)
References
(Farag et al.,
1982)
2% (w/w) lard (Marrikar et al.,
2005)
Adulteration of goat body fat 10% (w/w) level (Lambelet, 1983)
Adulteration of cow and buffalo
ghee by pig
Detection of lard and lard
contaminated with tallow
Detection of lard and
randomized lard in RBD palm oil
Adulteration of RBD palm oil
with lipase catalyzed
interesterified lard (ERLD)
Detection of lard in selected
food product deep fried in lard
Monitoring lard, tallow and
chicken fat adulteration in
Canola oil
5% (w/w) level (Lambelet et al.,
1980)
1% tallow in lard (Kowalski, 1989)
1% (w/w)
lard/randomised
lard
(Marrikar et al.,
2001)
1% (w/w) ERLD (Marrikar et al.,
2002)
10% (w/w) (Marrikar et al.,
2003)
2% (tallow) (Marrikar et al.,
2002)