Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
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  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017

New method by FSSAI to identify veg oils adulteration in ghee

Updated: Mar 30, 2019

The food regulator of country FSSAI has released a latest method to identify the adulteration of vegetable oils in ghee. Scientific panel, food authority and scientific committee have approved this new method. Food testing laboratories are directly to utilize this method with immediate effect. Method will be applicable for groundnut oil, sunflower oil, soybean oil and coconut oil.

It is an easy and simple method which identifies ß-sitosterol and cholesterol as markers in unsaponifiable matter. The ghee is adulterated with vegetable oil if it contains ß-sitosterol.

The earlier methods Furfural test detects sesame oil adulteration and Baudouin test identifies vanaspati hydrogenated fat, animal fats and refined vegetable oil adulteration. These methods represents various colours and not confirmatory.

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