What is common adultration in fat?

Answer 1

Common adulteration in fat typically involves the addition of cheaper, inferior oils or fats to enhance profit margins. For example, palm oil, soybean oil, or other non-specified fats may be mixed with higher-quality oils like olive or butter to lower costs. This practice can compromise the quality, flavor, and nutritional value of the product, posing health risks to consumers. Detection of such adulteration often requires specific tests to identify the composition of the fats.