Food Fortification Itis a process wherein nutrients are added in small quantities, to the foods, to maintain or to improve the quality of food aimed at prevention and control of some nutritional disorders, as a long-term measure. Examples + Addition of vitamin A and D to vanaspati and milk (2500 JU of vitamin A and 175 IU of vit D per 100 g) + Addition of potassium or sodium iodide to common salt (iodization of salt) for the prevention and control of endemic goiter « Addition of iron salts to common salt for the prevention of nutritional anemia « Addition of lysine to wheat flour while making bread « Twin fortification of common salt with iron and iodine « Fluoridation of water for the prevention of dental caries Food Adulteration It consists of large number of practices such as mixing, substitution, removal, concealing the quality, selling decomposed products, misbranding, (giving false labels), addition of toxicants, etc. Food adulteration is a social evil. ‘This is done by the traders because of their greed for money. The disadvantages for the consumer are: (i) he is paying more money for a food stuff of lower quality, (ii) he is at a risk of ill-health, e.g. epidemic dropsy, allergy, gastritis, testicular damage, etc.Food materials Common adulterant Cereals (Rice, Stone, sand, grit wheat) Dals (Bengal gram) _ Kesari dal (Lathyrism) Milk Addition of water, removal of cream, addition of starch (water borne disease) Ghee Addition of vanaspati Butter Starch, animal fat Turmeric powder | Lead chromate powder (metanil yellow) (lead poisoning) Black pepper Dried seeds of papaya Chilli powder Brick powder Tea leaves Husk of blackgram, reuse of tea leaves Coffee seeds Tamarind seeds Baking powder Citric acid Honey Sugar, jaggery