Festive Sweets Risk: Glucose Found in 50% Mawa Samples Across Central Gujarat Markets
Summarized by AI; it may make mistakes. Check important info
Summarized by AI; it may make mistakes. Check important info
Nearly half of the commercial mawa samples tested across central Gujarat markets contained added cheap glucose, while several failed basic fat requirements, according to a multi-institutional study published in the Indian Journal of Animal Health.
Researchers evaluated 54 market samples collected from sweet vendors across Anand, Ahmedabad, and Vadodara ahead of peak festive demand. Laboratory analysis revealed that 25 out of the 54 samples contained unapproved glucose, used as a bulking agent to increase product weight while reducing milk solids.
Chemical Neutralisers and Fat Discrepancies Discovered
Beyond glucose adulteration, chemical neutralisers were detected in four separate samples across the regions. Traders use these chemical compounds to artificially lower acidity levels that build up when raw milk is stored improperly or blended with stale stock before boiling.
In Ahmedabad, testing across four major retail markets showed extreme variance in product quality. Fat content in the city's mawa samples fluctuated between 16.79% and 31.28%, while moisture levels ranged from 34.49% to 44.58%. Across the full 54-sample dataset, fat percentages dropped as low as 7.22%, directly breaching minimum standards set by the Food Safety and Standards Authority of India (FSSAI).
Broad Variations Recorded Across Anand and Vadodara
Market samples from Anand recorded fat levels ranging from 13.75% to 38.50%, with three batches testing positive for chemical neutralisers.
Vadodara markets displayed the widest compositional extremes in the study. One Vadodara sample recorded the lowest moisture content at 27.32% and the highest protein level at 23.38%. A separate sample from the same city registered elevated iron levels of 6.57 mg per 100g, alongside isolated traces of starch and sucrose.
Compliance Gaps Amid Festive Sales Surge
Despite fat discrepancies, all tested samples met FSSAI rules regarding moisture and acidity limits. Every sample kept moisture content below the 45% ceiling and remained within the maximum 0.9% titratable acidity threshold.
The research team comprised dairy specialists from Sheth MC College of Dairy Science at Kamdhenu University in Anand, ICAR-National Dairy Research Institute in Karnal, Banas Dairy in Palanpur, IDMC Anand, and the College of Dairy Science in Amreli.
